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

Tekijä Teoh, Li Shing
Julkaistu 2017

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

Tekijä Lasekan, Ola, Teoh, Li Shing
Julkaistu 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

Tekijä Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Julkaistu 2016

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

Tekijä Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Julkaistu 2017

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

Tekijä Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Julkaistu 2017

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

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