Color and flavor development of roasted jackfruit (Artocarpus hetrophyllus L.) seeds by Azeez, Shakirah Omotoke

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Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs) by Olusegun, Lasekan, Azeez, Shakirah Omotoke

Quality characteristics and volatile compounds of foam mat dried corn flour by Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah

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Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds by Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha

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Current trends in nano - encapsulation of flavours and aromas by Lasekan, Ola, Ng, Siew, Teoh, Lishing, Azeez, Shakirah, Mee, Gie Lin

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Effect of pulsed electric field processing on flavor and color of liquid foods by Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh

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Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz) by Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat

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