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

Yazar: Azeez, Shakirah Omotoke
Baskı/Yayın Bilgisi 2015

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

Yazar: Azeez, Shakirah Omotoke
Baskı/Yayın Bilgisi 2015

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

Yazar: Olusegun, Lasekan, Azeez, Shakirah Omotoke
Baskı/Yayın Bilgisi 2014

Quality characteristics and volatile compounds of foam mat dried corn flour

Yazar: Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Baskı/Yayın Bilgisi 2016

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

Yazar: Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha
Baskı/Yayın Bilgisi 2015

Current trends in nano - encapsulation of flavours and aromas

Yazar: Lasekan, Ola, Ng, Siew, Teoh, Lishing, Azeez, Shakirah, Mee, Gie Lin
Baskı/Yayın Bilgisi 2016

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

Yazar: Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Baskı/Yayın Bilgisi 2017

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

Yazar: Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Baskı/Yayın Bilgisi 2016