Full Name
Weibiao Zhou
Variants
Dhamvithee, P., Zhou, W.
Zhou, W.
Zhou W.
 
Main Affiliation
 
Faculty
 
Email
fstzwb@nus.edu.sg
 
 

Publications

Results 61-80 of 86 (Search time: 0.005 seconds).

Issue DateTitleAuthor(s)
612014Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacitiesSui, X.; Zhou, W. 
628-Aug-2022Olfactory dysfunction is associated with mild cognitive impairment in community-dwelling older adultsYap, Ai Che ; Mahendran, Rathi ; Kua, Ee Heok ; Zhou, Weibiao ; Wang, De Yun 
63Nov-2002Optimisation of the temperature profile in bread bakingTherdthai, N.; Zhou, W. ; Adamczak, T.
6415-Jul-2010Performance of palm olein in repeated deep frying and controlled heating processesBansal, G.; Zhou, W. ; Barlow, P.J. ; Lo, H.-L.; Neo, F.-L.
6523-Apr-2008Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature rangeWang, R.; Zhou, W. ; Jiang, X.
66Aug-2003Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking TechnologyTherdthai, N.; Zhou, W. 
67Jun-2010Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methodsBansal, G.; Zhou, W. ; Barlow, P.J. ; Joshi, P.S.; Lo, H.L.; Chung, Y.K.
682012Rheological behavior of agar solution in relation to the making of instant edible bird's nest productsZhang, L.; Che, L.; Zhou, W. ; Chen, X.D.
692003Robust process control based on the passivity theoremBao, J.; Lee, P.L.; Wang, F.; Zhou, W. 
70Dec-2006Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking processWong, S.Y.; Zhou, W. ; Hua, J.
71Oct-2005Robustness analysis of exponential tracking with disturbance attenuation by output feedback (ETDAOF) with time delay in the process inputZhou, W. ; Dong, S.; Lee, P.L.
722014Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systemsZhang, J; Cheong, M.-W; Yu, B; Curran, P; Zhou, W 
73Dec-2004Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic modelTherdthai, N.; Zhou, W. ; Adamczak, T.
742013Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporizationCheong, M.W.; Lee, J.Y.K.; Liu, S.Q. ; Zhou, W. ; Nie, Y.; Kleine-Benne, E.; Curran, P.; Yu, B.
7529-Dec-2004Stability of tea catechins in the breadmaking processWang, R.; Zhou, W. 
76Jun-2009Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasoundNguyen, T.M.P.; Lee, Y.K.; Zhou, W. 
772009Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasoundNguyen, T.M.P.; Zhou, W. ; Lee, Y.K. 
785-Jun-2020Structural Dependence of Sulfated Polysaccharide for Diabetes Management: Fucoidan From Undaria pinnatifida Inhibiting α-Glucosidase More Strongly Than α-Amylase and AmyloglucosidaseKoh, H.S.A. ; Lu, J.; Zhou, W. 
79Aug-2007Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)Liu, Y.; Bhandari, B.; Zhou, W. 
80Nov-2006Study of the bread oven rise by on-line image analysisBai, X.; Zhou, W.