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

Por Teoh, Li Shing
Publicado em 2017

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

Por Lasekan, Ola, Teoh, Li Shing
Publicado em 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

Por Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Publicado em 2016

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

Por Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Publicado em 2017

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

Por Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Publicado em 2017

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

Por Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Publicado em 2016