Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua...

by Olusegun, Lasekan
Published 2011

A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.

by Olusegun, Lasekan
Published 2013

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals.

by Olusegun, Lasekan, A., Lasekan
Published 2012

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry.

by Olusegun , Lasekan, Otto, Sabine
Published 2009

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.

by Olusegun, Lasekan, Abbas, Kassim Ali
Published 2010

Flavour chemistry of palm toddy and palm juice: a review.

by Olusegun, Lasekan, Abbas, Kassim Ali
Published 2010

Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2).

by Olusegun, Lasekan, Mohammed, Abdulkarim Sabo
Published 2012

Distinctive exotic flavour and aroma compounds of some exotic tropical fruits and berries: A review.

by Olusegun, Lasekan, Ali Abbas, Kassim
Published 2012

Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs)

by Olusegun, Lasekan, Azeez, Shakirah Omotoke
Published 2014

Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures

by Olusegun, Lasekan, Reddi, Kalla, Naidu, Mohan
Published 2013

Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf).

by Olusegun, Lasekan, Salva, J. Terezinha, Abbas, Kassim Ali
Published 2010

Recent advances, advantages and limitations of genetically modified foods

by Abbas, Kassim Ali, Olusegun, Lasekan, Khalil, Sahar K.
Published 2010

Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).

by Olusegun, Lasekan, Juhari, Nurul Hanisah, Pattiram, Parveen Devi
Published 2011

Effect of different pineapple juice (Ananas Comosus L.) preparations on the microstructure, staling and textural properties of wheat bread.

by Olusegun, Lasekan, Chiemela, Chinma, Ossai, Beatrice, Mohd Adzahan, Noranizan
Published 2011

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

Identification of the aroma-active constituents of the essential oils of Water Dropwort (Oenanthe javanica) and ‘Kacip Fatimah’(Labisia pumila)

by Pattiram, P. D., Olusegun, Lasekan, Tan, Chin Ping, Sarker, Md. Zaidul Islam
Published 2011

Optimization of hot-air drying conditions on the physicochemical characteristics of torch ginger (Etlingera elatior).

by Juhari, Nurul Hanisah, Olusegun , Lasekan, Syed Muhammad, Sharifah Kharidah, Abdul Karim , Muhammad Shahrim
Published 2012

Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment

by Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Olusegun, Lasekan, Tan, Chin Ping
Published 2012

Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

by Ng, Siew See, Olusegun, Lasekan, Syed Muhammad, Sharifah Kharidah, Sulaiman, Rabiha, Hussain, Norhayati
Published 2014

Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

by Shabnam, Mehdizadeh, Olusegun, Lasekan, Syed Muhammad, Sharifah Kharidah, Sham Baharin, Badlishah
Published 2015