| The sources of chemical contaminants in food and their health implications IA Rather, WY Koh, WK Paek, J Lim Frontiers in pharmacology 8, 830, 2017 | 372 | 2017 |
| Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains WY Koh, U Utra, R Ahmad, IA Rather, YH Park Food Science and Biotechnology 27, 1369-1376, 2018 | 67 | 2018 |
| Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach WY Koh, U Utra, A Rosma, ME Effarizah, WIW Rosli, YH Park Food science and biotechnology 27, 525-535, 2018 | 50 | 2018 |
| Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach WY Koh, U Uthumporn, A Rosma, AR Irfan, YH Park Food Science and Human Wellness 7 (1), 57-70, 2018 | 48 | 2018 |
| Gut microbiome: Microflora association with obesity and obesity-related comorbidities JB Lone, WY Koh, HA Parray, WK Paek, J Lim, IA Rather, AT Jan Microbial pathogenesis 124, 266-271, 2018 | 32 | 2018 |
| Encapsulated probiotics: potential techniques and coating materials for non-dairy food applications WY Koh, XX Lim, TC Tan, R Kobun, B Rasti Applied Sciences 12 (19), 10005, 2022 | 29 | 2022 |
| Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates M Alrosan, TC Tan, WY Koh, AM Easa, S Gammoh, MH Alu’datt Critical Reviews in Food Science and Nutrition 63 (25), 7677-7691, 2023 | 20 | 2023 |
| The development of legume-based yogurt by using water kefir as starter culture. XX Lim, WY Koh, U Uthumporn, M Maizura, WI Wan Rosli International Food Research Journal 26 (4), 2019 | 19 | 2019 |
| Effect of microwave heating on corn flour and rice flour in water suspension L Uthumporn, U., Nadiah, N. I., Koh, W. Y., Zaibunnisa A. H. and Azwan International Food Research Journal, 2016 | 18 | 2016 |
| Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based … WY Koh, U Uthumporn, A Rosma, ME Effarizah, WWI Rosli International Food Research Journal 26 (2), 429-439, 2019 | 15 | 2019 |
| Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) WY Koh, P Matanjun, XX Lim, R Kobun Foods 11 (17), 2669, 2022 | 14 | 2022 |
| The sources of chemical contaminants in food and their health implications. Front Pharmacol 2017; 8: 830 IA Rather, WY Koh, WK Paek, J Lim | 6 | 2017 |
| The effects of gamma-aminobuytric acid (GABA) enrichment on nutritional, physical, shelf-life, and sensorial properties of dark chocolate WY Koh, XX Lim, ESW Teoh, R Kobun, B Rasti Foods 12 (1), 213, 2023 | 5 | 2023 |
| Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk E Tan, N Binti Julmohammad, WY Koh, MS Abdullah Sani, B Rasti Foods 12 (15), 2855, 2023 | 4 | 2023 |
| Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies WY Koh, XX Lim, TC Tan, H Mamat, R Kobun, B Rasti Foods 12 (7), 1557, 2023 | 3 | 2023 |
| Characterization of probiotics from water kefir grains WY Koh, XX Lim, TC Tan, S Abdullah Transactions on Science and Technology 8 (4), 667-672, 2021 | 2 | 2021 |
| Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats WY Koh, U Uthumporn, A Rosma, KH Yuen Acta Alimentaria 47 (4), 495-503, 2018 | 2 | 2018 |
| Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology WY Koh, XX Lim, BH Khor, B Rasti, TC Tan, R Kobun, U Uthumporn Beverages 10 (2), 34, 2024 | | 2024 |
| Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from … WY Koh, XX Lim, U Uthumporn, TC Tan, R Kobun, B Rasti International Food Research Journal 31 (2), 2024 | | 2024 |
| Medium-chain dicarboxylic acids: chemistry, pharmacological properties, and applications in modern pharmaceutical and cosmetics industries Z Liao, YK Yeoh, T Parumasivam, WY Koh, M Alrosan, MH Alu'datt, ... RSC advances 14 (24), 17008-17021, 2024 | | 2024 |
