| Recent advances in the application of inorganic salt pretreatment for transforming lignocellulosic biomass into reducing sugars YL Loow, TY Wu, KA Tan, YS Lim, LF Siow, J Md. Jahim, AW Mohammad, ... Journal of agricultural and food chemistry 63 (38), 8349-8363, 2015 | 198 | 2015 |
| Deep eutectic solvent and inorganic salt pretreatment of lignocellulosic biomass for improving xylose recovery YL Loow, TY Wu, GH Yang, LY Ang, EK New, LF Siow, JM Jahim, ... Bioresource technology 249, 818-825, 2018 | 168 | 2018 |
| Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models YM Wong, LF Siow Journal of food science and technology 52, 3086-3092, 2015 | 130 | 2015 |
| Potential use of pure and diluted choline chloride-based deep eutectic solvent in delignification of oil palm fronds EK New, TY Wu, CBTL Lee, ZY Poon, YL Loow, LYW Foo, A Procentese, ... Process safety and environmental protection 123, 190-198, 2019 | 97 | 2019 |
| Effect of pH on garlic oil encapsulation by complex coacervation LF Siow, CS Ong Journal of Food Processing & Technology, 2013 | 87 | 2013 |
| One-pot furfural production using choline chloride-dicarboxylic acid based deep eutectic solvents under mild conditions CBTL Lee, TY Wu, CH Ting, JK Tan, LF Siow, CK Cheng, JM Jahim, ... Bioresource technology 278, 486-489, 2019 | 83 | 2019 |
| Inclusion complexation of catechin by β-cyclodextrins: Characterization and storage stability S Ho, YY Thoo, DJ Young, LF Siow Lwt 86, 555-565, 2017 | 75 | 2017 |
| Cyclodextrin encapsulated catechin: Effect of pH, relative humidity and various food models on antioxidant stability S Ho, YY Thoo, DJ Young, LF Siow LWT-Food Science and Technology 85, 232-239, 2017 | 73 | 2017 |
| Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS) N Biswas, YL Cheow, CP Tan, LF Siow LWT-Food Science and Technology 82, 420-428, 2017 | 67 | 2017 |
| Students' Perceptions on Self-and Peer-Assessment in Enhancing Learning Experience. LF Siow Malaysian Online Journal of Educational Sciences 3 (2), 21-35, 2015 | 67 | 2015 |
| Cocoa butter substitute (CBS) produced from palm mid‐fraction/palm kernel oil/palm stearin for confectionery fillings N Biswas, YL Cheow, CP Tan, S Kanagaratnam, LF Siow Journal of the American Oil Chemists' Society 94 (2), 235-245, 2017 | 64 | 2017 |
| Stability and recovery of cyclodextrin encapsulated catechin in various food matrices S Ho, YY Thoo, DJ Young, LF Siow Food chemistry 275, 594-599, 2019 | 62 | 2019 |
| Improvement of xylose recovery from the stalks of oil palm fronds using inorganic salt and oxidative agent YL Loow, TY Wu, YS Lim, KA Tan, LF Siow, JM Jahim, AW Mohammad Energy conversion and management 138, 248-260, 2017 | 62 | 2017 |
| A comparative study of the antioxidant properties of three pineapple (Ananas comosus L.) varieties A Yuris, LF Siow Journal of food studies 3 (1), 40-56, 2014 | 58 | 2014 |
| Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: physicochemical and antioxidant properties of the powder KH Lee, TY Wu, LF Siow International journal of food science & technology 48 (11), 2391-2399, 2013 | 55 | 2013 |
| Biochemistry of seafood processing YH Hui, N Cross, HG Kristinsson, MH Lim, WK Nip, LF Siow, PS Stanfield Food biochemistry and food processing, 344-364, 2012 | 55 | 2012 |
| Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study TS Ooi, ASY Ting, LF Siow Lwt 122, 108977, 2020 | 53 | 2020 |
| Characterizing the freezing behavior of liposomes as a tool to understand the cryopreservation procedures LF Siow, T Rades, MH Lim Cryobiology 55 (3), 210-221, 2007 | 50 | 2007 |
| Blending of palm mid‐fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative N Biswas, YL Cheow, CP Tan, LF Siow Journal of the American Oil Chemists' Society 93 (10), 1415-1427, 2016 | 48 | 2016 |
| Effect of temperature on moromi fermentation of soy sauce with intermittent aeration TY Wu, MS Kan, LF Siow, LK Palniandy African Journal of Biotechnology 9 (5), 2010 | 39 | 2010 |
