A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.

od Olusegun, Lasekan
Izdano 2013

Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua...

od Olusegun, Lasekan
Izdano 2011

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry.

od Olusegun , Lasekan, Otto, Sabine
Izdano 2009

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

od Olusegun, Lasekan, Azeez, Shakirah Omotoke
Izdano 2014

Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2).

od Olusegun, Lasekan, Mohammed, Abdulkarim Sabo
Izdano 2012

Distinctive exotic flavour and aroma compounds of some exotic tropical fruits and berries: A review.

od Olusegun, Lasekan, Ali Abbas, Kassim
Izdano 2012

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.

od Olusegun, Lasekan, Abbas, Kassim Ali
Izdano 2010

Flavour chemistry of palm toddy and palm juice: a review.

od Olusegun, Lasekan, Abbas, Kassim Ali
Izdano 2010

Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures

od Olusegun, Lasekan, Reddi, Kalla, Naidu, Mohan
Izdano 2013

Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf).

od Olusegun, Lasekan, Salva, J. Terezinha, Abbas, Kassim Ali
Izdano 2010

Recent advances, advantages and limitations of genetically modified foods

od Abbas, Kassim Ali, Olusegun, Lasekan, Khalil, Sahar K.
Izdano 2010

Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).

od Olusegun, Lasekan, Juhari, Nurul Hanisah, Pattiram, Parveen Devi
Izdano 2011

Effect of different pineapple juice (Ananas Comosus L.) preparations on the microstructure, staling and textural properties of wheat bread.

od Olusegun, Lasekan, Chiemela, Chinma, Ossai, Beatrice, Mohd Adzahan, Noranizan
Izdano 2011

Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage

od Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Izdano 2017

Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

od Shabnam, Mehdizadeh, Olusegun, Lasekan, Syed Muhammad, Sharifah Kharidah, Sham Baharin, Badlishah
Izdano 2015

Identification of the aroma-active constituents of the essential oils of Water Dropwort (Oenanthe javanica) and ‘Kacip Fatimah’(Labisia pumila)

od Pattiram, P. D., Olusegun, Lasekan, Tan, Chin Ping, Sarker, Md. Zaidul Islam
Izdano 2011

Thermodynamics and kinetics of thermal inactivation of peroxidase from mangosteen (Garcinia mangotana L.) pericarp

od Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Tan, Chin Ping, Bakar, Jamilah, Olusegun, Lasekan
Izdano 2014

Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study

od Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Tan, Chin Ping, Olusegun, Lasekan
Izdano 2016

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study

od Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Chin, Ping Tan, Bakar, Jamilah, Olusegun, Lasekan
Izdano 2016

Optimization of hot-air drying conditions on the physicochemical characteristics of torch ginger (Etlingera elatior).

od Juhari, Nurul Hanisah, Olusegun , Lasekan, Syed Muhammad, Sharifah Kharidah, Abdul Karim , Muhammad Shahrim
Izdano 2012