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

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Lipase – catalyzed formation of pentyl nonanoate using screened immobilized lipase from Rhizomucor meihei by Muniandy, Megala, Lasekan, Ola, Mohd Ghazali, Hasanah, Abdul Rahman, Mohd Basyaruddin

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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach by Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.