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

Por Azeez, Shakirah Omotoke
Publicado em 2015

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

Por Azeez, Shakirah Omotoke
Publicado em 2015

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

Por Olusegun, Lasekan, Azeez, Shakirah Omotoke
Publicado em 2014

Quality characteristics and volatile compounds of foam mat dried corn flour

Por Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Publicado em 2016

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

Por Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha
Publicado em 2015

Current trends in nano - encapsulation of flavours and aromas

Por Lasekan, Ola, Ng, Siew, Teoh, Lishing, Azeez, Shakirah, Mee, Gie Lin
Publicado em 2016

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

Por Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Publicado em 2017

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

Por Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Publicado em 2016