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List of works by Indrawati Oey

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

scientific article published on 17 October 2018

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

scientific article published on 06 December 2019

Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice

article

An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: Data from gustatory and olfactory performance

scientific article published in 2022

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

scientific article published on 21 January 2015

Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations

Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

article

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

scientific article published on 03 October 2016

Bacterial inactivation in whole milk using pulsed electric field processing

article by Pankaj Sharma et al published March 2014 in International Dairy Journal

Behavior of mustard seed (Sinapis alba L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability

Bioactive peptides derived from egg proteins: A review

scientific article

Blackcurrant (Ribes nigrum) Extract Prevents Dyslipidemia and Hepatic Steatosis in Ovariectomized Rats

scientific article published on 25 May 2020

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2

Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments

scientific article published on 8 June 2016

Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene.

scientific article

Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores

scientific article published on 24 December 2018

Does high pressure processing influence nutritional aspects of plant based food systems?

article

Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

scientific article published in 2022

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

scientific article published on 12 October 2020

Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange

scientific article published on 27 August 2018

Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment

scientific article published on 9 April 2012

Effect of extrusion on the anti-nutritional factors of food products: An overview

Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata)

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

article

Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand

scientific article published in March 2016

Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment

scientific article published in March 2015

Effect of pressure and temperature combination on the stability of (6R,S) 5-methyl and (6R,S) 5-formyltetrahydrofolic acid in model system

scientific article published on 01 January 2006

Effect of pulsed electric field processing on carotenoid extractability of carrot purée

Effect of pulsed electric field processing on the functional properties of bovine milk

Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)

scientific article published on 25 September 2013

Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques

article by Urszula Tylewicz et al published October 2016 in Innovative Food Science and Emerging Technologies

Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).

scientific article published on 23 March 2015

Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers

article by Tingting Liu et al published February 2017 in Innovative Food Science and Emerging Technologies

Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

scientific article published on 20 December 2016

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots

scientific article published on 5 May 2016

Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion

article published in 2014

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

scientific article published on 13 November 2015

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

scientific article published on 06 April 2020

Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot

scientific article published on 31 October 2019

Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

scholarly article by Shahin Roohinejad et al published May 2015 in Food Chemistry

Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes

Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose

scientific article published on 20 March 2018

High pressure processing to optimise the quality of in-pack processed fruit and vegetables

scholarly article published 2008

High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

article

Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions ( and )

scientific article published on 07 November 2018

Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis)

scientific article published in December 2024

Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white

scientific article published on 8 January 2018

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields

scientific article published on 24 March 2017

In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films

scientific article published on 10 December 2019

Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

article published in 2009

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments

scientific article

Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum).

scientific article published in April 2010

Instrumental and sensory properties of pea protein-fortified extruded rice snacks

scientific article published on 21 September 2017

Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

article

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

scientific article published on 8 September 2017

Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose

scientific article

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Kinetics of (6R,S) 5-formyltetrahydrofolic acid isobaric–isothermal degradation in a model system

article

Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves

scientific article published on 7 December 2015

Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments.

scientific article

L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

article

Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments.

scientific article

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

scientific article published on 13 June 2019

Parental attitudes toward weaning practices and weaning foods for health in Malaysia

scientific article published on 9 August 2018

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing

scientific article published on 12 March 2019

Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments

scientific article published in November 2019

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

scientific article published on 19 October 2015

Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

scholarly article

Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH

scientific article published on 31 March 2018

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat

Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage

scientific article published on 8 October 2015

Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers

scientific article published on 23 November 2017

Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white

scientific article published on 03 October 2018

Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses

scientific article published on 5 August 2017

Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields

Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data

scientific article published in 2022

Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid

scientific article

Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs

scientific article published on 26 August 2019

Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study

Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females

scientific article published on 13 January 2020

The "sweet" effect: Comparative assessments of dietary sugars on cognitive performance

scientific article published on 7 December 2017

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

scientific article published on 08 June 2020

The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells

scientific article published on 25 January 2017

The role of personal values in Chinese consumers' food consumption decisions. A case study of healthy drinks

scientific article published on 11 November 2013

Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities

scientific article published on 10 February 2011

Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

scholarly article by Pankaj Sharma et al published September 2016 in Food Chemistry

Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

scientific article published in May 2010

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

scientific article published on 17 July 2020

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing.

scientific article

Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing

scientific article published on 15 November 2012

Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system

scientific article published on 08 November 2018

Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice

scientific article

Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system.

scientific article published on 18 August 2017

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours

scientific article published on 10 December 2019

Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation

scientific article published in March 2016

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

scientific article published on 10 February 2020

Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads

scientific article published on 19 November 2019

Wholegrain particle size influences postprandial glycemia in type 2 diabetes: A randomized crossover study comparing four wholegrain breads

scientific article published on 20 August 2020

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