Dr. Olusegun O. Lasekan
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Dr. Olusegun O. Lasekan

Professor
Universiti Putra Malaysia, Malaysia


Highest Degree
Ph.D. in Food Technology from Universiti Putra Malaysia, Malaysia

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Area of Interest:

Food Science and Technology
100%
Food Technology
62%
Agricultural Science
90%
Food Chemistry
75%
Food Quality
55%

Research Publications in Numbers

Books
1
Chapters
5
Articles
69
Abstracts
1

Selected Publications

  1. Pattiram, P.D., O. Lasekan, C.P. Tan and I.S. Zaidul, 2011. Identification of the aroma-active constituents of the essential oils of water dropwort (Oenanthe javanica) and Kacip Fatimah (Labisia pumila). Int. Food Res. J., 18: 979-984.
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  2. Lasekan, O. and K.A. Abbas, 2011. Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology. Food Chem., 125: 713-718.
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  3. Lasekan, O. C. Chiemela, B. Ossai and N.M, Adzahan, 2011. Effect of different pineapple juice preparations on the microstructure, staling and textural properties of wheat bread. J. Food Process Eng., 34: 1449-1463.
    CrossRef  |  
  4. Juhari, H.N., O. Lasekan, K. Muhammad and A.K. Sharim, 2011. Effect of hot-air drying conditions on the physicochemical properties of kaffir lime leaves (Citrus hystrix). Proceedings of the Poster Presentation at the 12th ASEAN Food Conference, June 16-18, 2011, Bangkok International Trade and Exhibition Centre, Bangkok, Thailand. -.
  5. Lasekan, O., J.T.G. Salva and K.A. Abbas, 2010. Effect of malting conditions and quality characteristics of malt and roasted malt extract from acha grains (Digitaria exilis Stapf). J. Sci. Food Agric., 90: 850-860.
    PubMed  |  
  6. Lasekan, O. and K.A. Abbas, 2010. Flavor chemistry of palm toddy and palm juice. Trends Food Sci. Technol., 21: 494-501.
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  7. Lasekan, O. and K.A. Abbas, 2010. Analysis of volatile flavor compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. Food Chem. Toxicol., 48: 2212-2216.
    PubMed  |  
  8. Juhari, H.N., O. Lasekan, K. Muhammad and A.K. Sharim, 2010. Optimization of hot-air drying conditions on physicochemical properties of torch ginger. Proceedings of the Poster Presentation at the International Conference of Food Research, November 22-24, 2010, Marriot, Putrajaya, Malaysia. -.
  9. Abbas, K.A., O. Lasekan and S.K. Khalil, 2010. The significance of glass transition temperature in processing of selected dried food products: A review. Modern Applied Sci., 4: 3-21.
  10. Abbas, K.A., O. Lasekan and S.K. Khalil, 2010. Recent advances, advantages and limitations of genetically modified foods: A review. Int. J. Food Agric. Environ., 8: 232-236.
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  11. Abbas, K.A., A.M. Saleh, O. Lasekan and S.K. Khalil, 2010. A review on factors affecting drying process of pistachio and their impact on product's quality. J. Agric. Sci., 2: 3-15.
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  12. Abbas, K.A. and O. Lasekan, 2010. Psychometric chart: the significance and application in food processing: A review. J. Food Agric. Environ., 8: 274-278.
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  13. Lasekan, O.O., A. Buettner and M. Christlbuer, 2009. Investigation into the ortho and retro nasal perception of palm wine aroma during consumption by exhaled odorant measurement (EXOM). Afr. J. Food Agric. Nutr. Develop., 9: 793-813.
  14. Lasekan, O. and S. Otto, 2009. In vivo analysis of palm wine volatile organic compounds by proton transfer reaction-mass spectrometry. Int. J. Spectrom., 282: 45-49.
    CrossRef  |  
  15. Abbas, K.A., A.M. Saleh, A. Mohamed and O. Lasekan, 2009. The relationship between water activity and fish spoilage during cold storage: A review. J. Food Agric. Environ., 7: 86-90.
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  16. Lasekan, O., A. Buettner and M. Christlbuer, 2007. Investigation of important odorants of palm wine (Elaeis guineensis). Food Chem., 105: 15-23.
    CrossRef  |  Direct Link  |  
  17. Lasekan, O.O., 2004. Compounds contributing to the characteristic aroma of iburua malt (D. iburua Stapt). ASSET, 1: 93-99.
  18. Kupolati, W.K., O.O. Lasekan and M.D. Kupolati, 2004. Examination of school children water bottles for microbial contamination and safe disposal practices. Proceedings of the 19th International Conference on Solid Waste Technology and Management, March 21-24, 2004, Philadelphia, PA, USA. -.
  19. Babajide, J.M., O.O. Lasekan and O.A. Ogun, 2004. Development of cassava fish noodles. ASSET (Ser. B), 2: 159-166.
  20. Lasekan, O.O. and T.J.G. Salva, 2003. Effect of some experimental parameters on the activities of α-amylase inhibitors of some African minor cereals. Niger. Food J., 21: 89-94.
  21. Lasekan, O.O. and O. Kaka, 2003. Changes in chemical, nutritional and sensory properties of rice-tobam-a Fulani cereal-milk fermented product. Agric. Sci. Sci. Eng. Technol. (ASSET) Ser. A, 3: 115-121.
  22. Lasekan, O.O. and J.O. Aina, 2003. Volatile components of the Nigerian sour acha-guguru-a fermented and roasted acha (D. exilis) grains. ASSET, 2: 167-174.
  23. Lasekan, O.O. and J.M. Babajide, 2003. Nutrient composition and acceptability of soy-pupuru flour and dough. Niger. Food J., 22: 78-86.
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  24. Lasekan, O.O. and J.M. Babajide, 2003. Chemical properties of soy pupuru flour. Niger. Food J., 22: 87-96.
  25. Babajide, J.M., O.O. Lasekan and O.A. Atanda, 2003. Microbiological and sensory quality of freshly reconstituted kunun-zaki-a millet beverage. J. Food Technol., 7: 65-67.
  26. Babajide, J.M., O.O. Lasekan and M.A. Idowu, 2003. Effect of soy flour substitution on the functional properties and qualities of instant cassava-wheat noodles. Niger. Food J., 21: 23-28.
  27. Lasekan, O.O., 2002. Production and chemical characteristics of rice noodles supplemented with fish. Agric. Sci. Sci. Eng. Technol., 1: 101-106.
  28. Lasekan, O.O. and J.P. Feijao, 2002. Aroma compounds of malted acha (Digitaria exilis, Stapf). J. Food Quality, 27: 153-161.
    CrossRef  |  
  29. Lasekan, O.O. and A.M. Akintola, 2002. Production and nutritional evaluation of puffed soy-maize snack. Niger. Food J., 20: 15-19.
  30. Uzochukwu, V.A., E. Ajayi and O. Lasekan, 2001. Characteristics of tempeh from less common and hard to cook Nigerian beans. Niger. J. Microbiol., 15: 103-109.
  31. Shittu, T.A., O.O. Lasekan, L.O. Sanni and M.O. Oladosu, 2001. The effect of drying methods on the functional and sensory characteristics of pupuru-a fermented cassava product. Agric. Sci. Sci. Eng. Technol. (ASSET) Ser. A, 1: 9-16.
  32. Lasekan, O.O., J.P. Feijao and J.T.G. Salva, 2001. Volatile flavour compounds of cooked acha (Digitaria exilis Stapf). Food Chem., 75: 333-337.
    CrossRef  |  
  33. Lasekan, O.O. and W.O. Lasekan, 2000. Volatile flavor compounds in kunuzaki- a millet based beverage. J. Food Quality, 23: 185-193.
  34. Lasekan, O.O. and W.O. Lasekan, 2000. Moisture sorption and the degree of starch polymer degradation of flour of popped and malted sorghum. J. Cereal Sci., 31: 55-61.
    CrossRef  |  
  35. Lasekan, O.O. and W.O. Lasekan, 2000. Biogenic amines in traditional alcoholic beverages produced in Nigeria. Food Chem., 69: 267-271.
    CrossRef  |  
  36. Lasekan, O.O., 1999. Effect of vernomia amygdalina extract on the brewing qualities and amino acid profiles of sorghum and barley stouts. Food Chem., 64: 507-510.
  37. Lasekan, O.O., 1998. Development of an improved casada (cassava-coconut cracker) snacks. Proceedings of the 22nd Annual Nigerian Institute of Food Science and Technology, November 23-26, 1998, Abeokuta, Nigeria, pp:156-157.
  38. Idowu, M.A. and O.O. Lasekan, 1998. Process technology, characteristics and stability of sweet potato jam. Proceedings of the 22nd Annual Nigerian Institute of Food Science and Technology, November 23-26, 1998, Abeokuta, Nigeria, pp: 143-145.
  39. Lasekan, O.O., W.O. Lasekan and M.A. Idowu, 1997. The flavor volatiles of malt beverage from roasted sorghum malt. Food Chem., 58: 341-344.
    CrossRef  |  
  40. Lasekan, O.O. and W.O. Lasekan, 1997. Comparative study of experimental beers brewed from sorghum and Vernomia amygdalina, (a hop extract substitute). Niger. Food J., 50: 15-23.
  41. Lasekan, O.O., W.O. Lasekan, M.A. Idowu and O.A. Ojo, 1996. Effect of extrusion cooking on the indigenous maize base snack. J. Cereal Sci., 24: 78-85.
  42. Lasekan, O.O., 1996. Effect of germination on α-amylase activities and rheological properties of sorghum (Sorghum bicolor) and acha (Digitaria exilis) grains. J. Food Sci. Technol., 33: 329-331.
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  43. Lasekan, O.O., M.A. Idowu and W.O. Lasekan, 1994. Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts. Food Chem., 52: 125-128.
    CrossRef  |  
  44. Lasekan, O.O., 1994. Chemical composition and physical characteristics of acha (Digitaria exilis) flour. Niger. Food J., 12: 19-23.
  45. Lasekan, O.O., 1993. Effect of variety, size and cooking time on cluster formation in dehulled sorghum. J. Niger. Tech. Edu., 10: 93-99.
  46. Lasekan, O.O., 1993. Effect of malt milling energy, sedimentation rate and diastatic power measurement in sorghum selection. Food Chem., 46: 415-417.
    CrossRef  |  
  47. Lasekan, O.O., 1991. A preliminary study of the comparative malting qualities of Sorghum bicolor and Sorghum guineensis. Food Chem., 39: 241-247.
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  48. Lasekan, O.O., 1990. The effect of Calcium on the storage life of Antaris africana. J. Sci. Food Agric., 15: 281-284.