• 3269 Citations
  • 27 h-Index
1981 …2020
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Fingerprint Dive into the research topics where Kit Yam is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

Product Packaging Medicine & Life Sciences
packaging Agriculture & Biology
Packaging Chemical Compounds
fresh produce Agriculture & Biology
Food Packaging Medicine & Life Sciences
Polyethylene Chemical Compounds
chlorine dioxide Agriculture & Biology
Atmosphere Medicine & Life Sciences

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Projects 2008 2018

Research Output 1981 2020

1 Citation (Scopus)

Encapsulation complex of chlorine dioxide in α-cyclodextrin: Structure characterization and release property

Chen, M., Chen, X. & Yam, K., Jan 2020, In : Food Control. 107, 106783.

Research output: Contribution to journalArticle

chlorine dioxide
cyclodextrins
Cyclodextrins
encapsulation
Spectrophotometry

Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce

Chen, M., Chen, X., Ray, S. & Yam, K., Jan 2020, In : Trends in Food Science and Technology. 95, p. 33-44 12 p.

Research output: Contribution to journalReview article

Open Access
fresh produce
sulfur dioxide
1-methylcyclopropene
Fumigation
Safety

A review on flavonoid apigenin: Dietary intake, ADME, antimicrobial effects, and interactions with human gut microbiota

Wang, M., Firrman, J., Liu, L. S. & Yam, K., Jan 1 2019, In : BioMed Research International. 2019, 7010467.

Research output: Contribution to journalReview article

Open Access
Apigenin
Flavonoids
Metabolites
Bioactivity
Gastrointestinal Microbiome
3 Citations (Scopus)

Critical review of controlled release packaging to improve food safety and quality

Chen, X., Chen, M., Xu, C. & Yam, K., Jan 1 2019, In : Critical Reviews in Food Science and Nutrition. 59, 15, p. 2386-2399 14 p.

Research output: Contribution to journalReview article

Food safety
Food Quality
Food Safety
Product Packaging
food quality
4 Citations (Scopus)

A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation

Zhou, S., Hu, C., Zhao, G., Liu, L. S., Sheen, S. & Yam, K. L., Jul 2018, In : Food Control. 89, p. 54-61 8 p.

Research output: Contribution to journalArticle

chlorine dioxide
Lycopersicon esculentum
Carbon Dioxide
Salmonella
Fruit