Color and flavor development of roasted jackfruit (Artocarpus hetrophyllus L.) seeds

Autor Azeez, Shakirah Omotoke
Vydáno 2015

Color and flavor development of roasted jackfruit (Artocarpus hetrophyllus L.) seeds

Autor Azeez, Shakirah Omotoke
Vydáno 2015

Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs)

Autor Olusegun, Lasekan, Azeez, Shakirah Omotoke
Vydáno 2014

Quality characteristics and volatile compounds of foam mat dried corn flour

Autor Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Vydáno 2016

Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

Autor Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha
Vydáno 2015

Current trends in nano - encapsulation of flavours and aromas

Autor Lasekan, Ola, Ng, Siew, Teoh, Lishing, Azeez, Shakirah, Mee, Gie Lin
Vydáno 2016

Effect of pulsed electric field processing on flavor and color of liquid foods

Autor Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Vydáno 2017

Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)

Autor Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Vydáno 2016