Chenwei Nie - Search Results

Year	Number of Results
2002	4
2003	1
2005	5
2006	4
2007	6
2008	8
2009	8
2010	16
2011	9
2012	3
2013	6
2014	10
2015	5
2016	4
2017	5
2018	6
2019	9
2020	6
2021	2

1

Potential Natural Food Preservatives and Their Sustainable Production in Yeast: Terpenoids and Polyphenols.

Lyu X, Lee J, Chen WN. Lyu X, et al. J Agric Food Chem. 2019 Apr 24;67(16):4397-4417. doi: 10.1021/acs.jafc.8b07141. Epub 2019 Mar 20. J Agric Food Chem. 2019. PMID: 30844263 Review.

2

Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world.

Mok WK, Tan YX, Chen WN. Mok WK, et al. Trends Food Sci Technol. 2020 Aug;102:155-168. doi: 10.1016/j.tifs.2020.06.013. Epub 2020 Jun 19. Trends Food Sci Technol. 2020. PMID: 32834499 Free PMC article. Review.

3

Characterization and in Vitro Bioactivity of Green Extract from Fermented Soybean Waste.

Gupta S, Chen WN. Gupta S, et al. ACS Omega. 2019 Dec 12;4(26):21675-21683. doi: 10.1021/acsomega.9b01925. eCollection 2019 Dec 24. ACS Omega. 2019. PMID: 31891045 Free PMC article.

4

Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream.

Tan YN, Lee PP, Chen WN. Tan YN, et al. AMB Express. 2020 Jan 28;10(1):17. doi: 10.1186/s13568-020-0954-7. AMB Express. 2020. PMID: 31993825 Free PMC article.

5

Eco-friendly and biodegradable cellulose hydrogels produced from low cost okara: towards non-toxic flexible electronics.

Cui X, Lee JJL, Chen WN. Cui X, et al. Sci Rep. 2019 Dec 3;9(1):18166. doi: 10.1038/s41598-019-54638-5. Sci Rep. 2019. PMID: 31796821 Free PMC article.

6

Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers' spent grains.

Tan YX, Mok WK, Chen WN. Tan YX, et al. Heliyon. 2020 Jun 9;6(6):e04155. doi: 10.1016/j.heliyon.2020.e04155. eCollection 2020 Jun. Heliyon. 2020. PMID: 32551388 Free PMC article.

7

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.

Chai KF, Voo AYH, Chen WN. Chai KF, et al. Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3825-3885. doi: 10.1111/1541-4337.12651. Epub 2020 Oct 18. Compr Rev Food Sci Food Saf. 2020. PMID: 33337042 Free article.

8

In Vitro Evaluation of Enriched Brewers' Spent Grains Using Bacillus subtilis WX-17 as Potential Functional Food Ingredients.

Tan YX, Mok WK, Chen WN. Tan YX, et al. Appl Biochem Biotechnol. 2021 Feb;193(2):349-362. doi: 10.1007/s12010-020-03424-5. Epub 2020 Sep 24. Appl Biochem Biotechnol. 2021. PMID: 32968964

9

Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage.

Mok WK, Tan YX, Lyu XM, Chen WN. Mok WK, et al. Food Sci Nutr. 2020 Jun 10;8(7):3119-3127. doi: 10.1002/fsn3.1541. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724576 Free PMC article.

10

A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile.

Mok WK, Tan YX, Lee J, Kim J, Chen WN. Mok WK, et al. AMB Express. 2019 May 4;9(1):60. doi: 10.1186/s13568-019-0786-5. AMB Express. 2019. PMID: 31055712 Free PMC article.

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