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

by Teoh, Li Shing
Published 2017

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

by Lasekan, Ola, Teoh, Li Shing
Published 2019

Quality characteristics and volatile compounds of foam mat dried corn flour

by Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Published 2016

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

by Olusegun, Lasekan, Muniandy, Megala, Teoh, Li Shing, Mee, Gie Lin
Published 2017