Indrawati Oey

Indrawati Oey
Lahir	29 April 1970 Malang, Jawa Timur, Indonesia
Tempat tinggal	Selandia Baru
Almamater	Katholieke Universiteit Leuven
Karier ilmiah
Bidang	ilmu pangan
Institusi	Katholieke Universiteit Leuven, Universitas Otago
Disertasi	Lipoxygenase inactivation by high pressure treatment at subzero and elevated temperatures: a kinetic study (2000)

Indrawati Oey (lahir 29 April 1970^[1]) adalah seorang akademisi ilmu pangan Selandia Baru. Ia adalah profesor penuh di Universitas Otago.^[2]

Setelah meraih gelar PhD di Katholieke Universiteit Leuven, Oey pindah ke Universitas Otago dan menjadi profesor penuh dan kepala departemen.^[2][3][4][5]

• Oey, Indrawati, Martina Lille, Ann Van Loey, and Marc Hendrickx. "Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review." Trends in Food Science & Technology 19, no. 6 (2008): 320-328.
• Oey, Indrawati, Iesel Van der Plancken, Ann Van Loey, and Marc Hendrickx. "Does high pressure processing influence nutritional aspects of plant based food systems?." Trends in Food Science & Technology 19, no. 6 (2008): 300-308.
• Leong, Sze Ying, and Indrawati Oey. "Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables." Food Chemistry 133, no. 4 (2012): 1577-1587.
• Verbeyst, Lise, Indrawati Oey, Iesel Van der Plancken, Marc Hendrickx, and Ann Van Loey. "Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries." Food Chemistry 123, no. 2 (2010): 269-274.
• Van Loey, Ann, V. Ooms, C. Weemaes, Ilse Van den Broeck, Linda Ludikhuyze, Indrawati, S. Denys, and M. Hendrickx. "Thermal and Pressure− Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study." Journal of Agricultural and Food Chemistry 46, no. 12 (1998): 5289-5294.

• Karya Indrawati Oey yang terindeks di Google Scholar
• Templat:LinkedIn URL
• Publikasi oleh Indrawati Oey, di ResearchGate