See Wan Yan
Biographic Data
| ID | 6260865 |
|---|---|
| NAME | See Wan Yan |
| GIVEN NAMES | See Wan |
| FAMILY NAME | Yan |
| SIGNATURE | YAN S W |
| AFFILIATIONS | Taylor's University |
| ORCID | 0000-0002-1356-8207 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 9 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Future journeys to find roots
Using construal level theory (CLT), this study examines how social, temporal, spatial, and hypothetical distances shape the future home visit intentions of Southeast Asian overseas Chinese diaspora tourists and unveils the underlying mechanisms and factors. In-depth interviews were conducted with 54 second- to fourth-generation residents who had visited China in the past five years, employing purposive and snowball sampling and content analysis. …
Depression, Anxiety, Stress, and Quality of Life Among the University Students in Macao
In the present study, we aimed to assess the mental well-being and overall quality of life of university students in Macao during the COVID-19 pandemic. A web-based cross-sectional survey using the Depression, Anxiety & Stress Scales (DASS-21) and WHO-Quality of Life (WHOQOL) self-administered online questionnaire was distributed through social media platforms and email invitations to university students from various tertiary institutions in Maca…
Consumers' perception and physicochemical properties of novel functional cookie enriched with medicinal plant Strobilanthes crispus
Purpose Over the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties. Design/methodology/approach Sensory evaluation was…
Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink
Purpose In recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin. Design/methodology/approach Sen…
Unripe Cavendish banana ( Musa acuminata ) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget
Purpose Health promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® onl…
Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
A comparison of dietary taste patterns between Malaysia and The Netherlands
Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
A comparison of dietary taste patterns between Malaysia and The Netherlands
Consumers' perception and physicochemical properties of novel functional cookie enriched with medicinal plant Strobilanthes crispus
Purpose Over the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties. Design/methodology/approach Sensory evaluation was…
Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink
Purpose In recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products, consumption of yogurt drink is gaining popularity across all age groups. In the present study, the authors aimed to assess sensorial, nutritional and technological properties of synbiotic yogurt drink enriched with prebiotic inulin. Design/methodology/approach Sen…
Unripe Cavendish banana ( Musa acuminata ) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget
Purpose Health promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® onl…
Depression, Anxiety, Stress, and Quality of Life Among the University Students in Macao
In the present study, we aimed to assess the mental well-being and overall quality of life of university students in Macao during the COVID-19 pandemic. A web-based cross-sectional survey using the Depression, Anxiety & Stress Scales (DASS-21) and WHO-Quality of Life (WHOQOL) self-administered online questionnaire was distributed through social media platforms and email invitations to university students from various tertiary institutions in Maca…
Future journeys to find roots
Using construal level theory (CLT), this study examines how social, temporal, spatial, and hypothetical distances shape the future home visit intentions of Southeast Asian overseas Chinese diaspora tourists and unveils the underlying mechanisms and factors. In-depth interviews were conducted with 54 second- to fourth-generation residents who had visited China in the past five years, employing purposive and snowball sampling and content analysis. …
Food Science (5 works) · Chemistry (4 works) · Food Science (3 works) · Biochemical Analysis and Sensing Techniques (2 works) · Biology (2 works) · Consumer Attitudes and Food Labeling (2 works) · Dietary fibre (2 works) · Medicine (2 works) · Psychology (2 works) · Sensory Analysis and Statistical Methods (2 works)