Rate My Professor Sze Leong

Leong's research specializations center on food processing technologies, particularly non-thermal methods such as Pulsed Electric Fields (PEF) and High Hydrostatic Pressure (HHP), and their effects on food quality and plant microstructures. Her academic interests also include bioactive metabolites and their health-promoting functionalities, postharvest quality, oxidative stress and redox biology, and food metabolomics analyses. She investigates how post-harvest and processing strategies can manipulate the quality and metabolite profiles of plant-based foods. Notable publications include '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' (Food Chemistry, 2017), 'Effect of combining pulsed electric fields with maceration time on Merlot grapes in protecting Caco-2 cells from oxidative stress' (Food & Bioprocess Technology, 2016), 'Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots' (Scientific Reports, 2016), 'Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage' (Food Chemistry, 2016), and 'Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)' (Innovative Food Science & Emerging Technologies, 2014). Recent contributions cover non-thermal processing opportunities, texture perceptions in legume-enriched foods, and pulsed electric fields applications.