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

door Teoh, Li Shing
Gepubliceerd in 2017

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

door Lasekan, Ola, Teoh, Li Shing
Gepubliceerd in 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

door Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Gepubliceerd in 2016

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

door Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Gepubliceerd in 2017

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

door Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Gepubliceerd in 2017

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

door Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Gepubliceerd in 2016