Effect of Ultraviolet-C exposure on quality of minimally processed potato (Solanum tuberosum L.) and yam (Dioscorea rotundata Poir.) tuber slices

по Teoh, Li Shing
Опубликовано 2017

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

по Lasekan, Ola, Teoh, Li Shing
Опубликовано 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

по Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Опубликовано 2016

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

по Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Опубликовано 2017

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

по Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Опубликовано 2017

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

по Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Опубликовано 2016