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

Yazar: Teoh, Li Shing
Baskı/Yayın Bilgisi 2017

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

Yazar: Lasekan, Ola, Teoh, Li Shing
Baskı/Yayın Bilgisi 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

Yazar: Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Baskı/Yayın Bilgisi 2016

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

Yazar: Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Baskı/Yayın Bilgisi 2017

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

Yazar: Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Baskı/Yayın Bilgisi 2017

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

Yazar: Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat
Baskı/Yayın Bilgisi 2016