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

door Azeez, Shakirah Omotoke
Gepubliceerd in 2015

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

door Azeez, Shakirah Omotoke
Gepubliceerd in 2015

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

door Olusegun, Lasekan, Azeez, Shakirah Omotoke
Gepubliceerd in 2014

Quality characteristics and volatile compounds of foam mat dried corn flour

door Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Gepubliceerd in 2016

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

door Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha
Gepubliceerd in 2015

Current trends in nano - encapsulation of flavours and aromas

door Lasekan, Ola, Ng, Siew, Teoh, Lishing, Azeez, Shakirah, Mee, Gie Lin
Gepubliceerd in 2016

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

door Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Gepubliceerd in 2017

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

door Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Gepubliceerd in 2016