| Physicochemical properties of gelatins extracted from skins of different freshwater fish species SF See, PK Hong, KL Ng, WM Wan Aida, AS Babji International Food Research Journal 17 (3), 809-816, 2010 | 138 | 2010 |
| Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity PK Hong, D Gottardi, M Ndagijimana, M Betti Food chemistry 142, 285-293, 2014 | 85 | 2014 |
| Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production PK Hong, M Betti Food Chemistry 212, 234-243, 2016 | 56 | 2016 |
| Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties D Gottardi, PK Hong, M Ndagijimana, M Betti LWT-Food Science and Technology 57 (1), 181-187, 2014 | 55 | 2014 |
| Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity PK Hong, M Ndagijimana, M Betti Food Chemistry 197, 1143-1152, 2016 | 40 | 2016 |
| An overview of enzyme technology used in food industry ANM Ramli, PK Hong, NHA Manas, NIW Azelee Value-Addition in Food Products and Processing Through Enzyme Technology …, 2022 | 8 | 2022 |
| Deboning broiler chicken legs and wings by dislocation of articular cartilage followed by stripping periosteum T Nakano, L Ozimek, M Betti Poultry Science 91 (11), 2938-2941, 2012 | 6 | 2012 |
| Preliminary assessment of non-enzymatic browning and antioxidant activity in sea cucumber derived gelatin-sugar models PK Hong, KM Low, SY Moo, YC Teh Materials Science Forum 981, 196-201, 2020 | 4 | 2020 |
| Salty and savory enhancing properties of hydrolyzed poultry protein glycated with glucosamine PK Hong, M Ndagijimana, M Betti Meat Science, 127-128, 2016 | 2 | 2016 |
| Exploring the nutritional composition of cultured horseshoe crab (Tachypleus gigas): A study of proximate composition, minerals, amino acids, and fatty acids NI Ishak, F Misni, HP Khoon, NQIM Noor, N Zaharudin Food and Humanity 1, 519-523, 2023 | 1 | 2023 |
| Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds PK Hong University of Alberta, 2016 | 1 | 2016 |
| Updates in meat science technology AS Babji, M Ghassem, PK Hong Proceedings, 2010 | 1 | 2010 |
| Functional edible coatings for dried guava (Psidium guajava L.) slices PK Hong, S Sevan, NLM Izan Malaysian Applied Biology 49 (3), 37, 2020 | | 2020 |
| Challenges and importance of traceability of halal raw materials in processed meat products AS Babji, M Ghassem, PK Hong, SMS Maizatul ASM Science Journal 6 (2), 144-147, 2012 | | 2012 |
| Effect of adding carrageenan and gelatin on the quality of chicken ball. AS Babji, PK Hong, A Hamzah. International Journal of Food, Nutrition & Public Health 5 (1/2/3), 169-183, 2012 | | 2012 |
Davide GottardiUniversity of BolognaVerified email at unibo.it
