| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 1 Dec 2020 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend (Pending publish) | MICHELLE YEO TING YUN, Xinyan Bi, Christiani Jeyakumar Henry | Malaysian journal of nutrition |
| 18 Aug 2020 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Energy Density and Nutrient Contents of Selective Chinese New Year Snacks | MICHELLE YEO TING YUN, Penny Yeo Liu Qing, Xinyan Bi, Christiani Jeyakumar Henry | FOODS |