Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)

по Olaniyi, Lasekan Olusegun
Опубликовано 2018

Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants

по Olaniyi, Lasekan Olusegun
Опубликовано 2017

Effect of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

по Kathiresan, Shivania, Olaniyi, Lasekan Olusegun
Опубликовано 2019

Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia

по Olaniyi, Lasekan Olusegun, Morolayo, Shittu Rafiat
Опубликовано 2019

Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis

по Olaniyi, Lasekan Olusegun, Hussein, Fatma Khalifa
Опубликовано 2018

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals

по Olaniyi, Lasekan Olusegun, Lasekan, Adeseye O.
Опубликовано 2012

Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits

по Lin, Mee Gie, Olaniyi, Lasekan Olusegun, Saari, Nazamid, Bejo, Siti Khairunniza
Опубликовано 2018