| Antioxidant capacity, phenolics and isoflavones in soybean by-products ST Tan, KN Prasad, I Amin Food chemistry 123 (3), 583-589, 2010 | 156 | 2010 |
| Influence of geographical origins on the physicochemical properties of Hass avocado oil CX Tan, SS Tan, ST Tan Journal of the American Oil Chemists' Society 94 (12), 1431-1437, 2017 | 70 | 2017 |
| Physical activity, sedentary behavior and weight status of university students during the COVID-19 lockdown: A cross-national comparative study. ST Tan, CX Tan, SS Tan International Journal of Environmental Research and Public Health 18 (13), 7125, 2021 | 64 | 2021 |
| Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by‐product KW Kong, AR Ismail, ST Tan, KM Nagendra Prasad, A Ismail International journal of food science & technology 45 (8), 1739-1745, 2010 | 60 | 2010 |
| Changes in dietary intake patterns and weight status during the COVID-19 lockdown: A cross-sectional study focusing on young adults in Malaysia. ST Tan, CX Tan, SS Tan Nutrients 14 (2), 280, 2022 | 49 | 2022 |
| Antioxidant properties of fresh, powder, and fiber products of mango (Mangifera foetida) fruit ST Tan, MH Johar, I Amin International Journal of Food Properties 13 (4), 682-691, 2010 | 47 | 2010 |
| An overview of papaya seed oil extraction methods CX Tan, ST Tan, SS Tan International Journal of Food Science & Technology 55 (4), 1506-1514, 2020 | 34 | 2020 |
| Food security during the COVID-19 home confinement: A cross-sectional study focusing on adults in Malaysia. ST Tan, CX Tan, SS Tan Human Nutrition & Metabolism 27, 200142, 2022 | 32 | 2022 |
| Screen time-based sedentary behaviour, eating regulation and weight status of university students during the COVID-19 lockdown. ST Tan, SS Tan, CX Tan Nutrition and Food Science 52 (2), 281-291, 2022 | 32 | 2022 |
| Eating behaviors among online learning undergraduates during the COVID-19 pandemic. CYY Pung, ST Tan, SS Tan, CX Tan International Journal of Environmental Research and Public Health 18 (23), 12820, 2021 | 26 | 2021 |
| Trajectories of food choice motives and weight status of Malaysian youths during the COVID-19 pandemic. ST Tan, CX Tan, SS Tan Nutrients 13 (11), 3752, 2021 | 25 | 2021 |
| Antioxidant properties of selected non‐leafy vegetables I Amin, NW Tiong, ST Tan, A Azlan Nutrition & Food Science 39 (2), 176-180, 2009 | 23 | 2009 |
| Eating behavior among remote working adults during the COVID-19 pandemic. CX Tan, SD Goh, SS Tan, ST Tan Nutrition and Food Science 52 (8), 1302-1313, 2022 | 21 | 2022 |
| Soy protein, bioactive peptides, and isoflavones: a review of their safety and health benefits. ST Tan, SS Tan, CX Tan PharmaNutrition 25, 100352, 2023 | 14 | 2023 |
| Physical properties and proximate composition of Thompson red avocado fruit CX Tan, SS Tan, MG Hasanah, ST Tan British Food Journal 124 (5), 1421-1429, 2021 | 14 | 2021 |
| Comparison of total phenolic content and antioxidant activities in selected coloured plants PY Wong, ST Tan British Food Journal 122 (10), 3193-3201, 2020 | 14 | 2020 |
| Knowledge, attitudes, and practices towards COVID-19 among undergraduates during emergency remote learning. CX Tan, SC Wong, SS Tan, ST Tan Discover Social Science and Health 2, 13, 2022 | 11 | 2022 |
| Antioxidant, hypoglycemic and anti-hypertensive properties of extracts derived from peel, fruit and kernel of Salak SS Tan, ST Tan, CX Tan British Food Journal 122 (10), 3029-3038, 2020 | 11 | 2020 |
| Social determinants of self-reported psychological distress during the COVID-19 pandemic: a cross- sectional study. ST Tan, L Louisa Psychology, Health & Medicine 28 (2), 419-426, 2023 | 10 | 2023 |
| Cold pressed Macadamia oil CX Tan, SS Tan, ST Tan Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and …, 2020 | 10 | 2020 |