Hi, I am Olusegun O. Lasekan, My LiveDNA is 234.3156
 
   
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Dr. Olusegun O. Lasekan
 
Highest Degree: Ph.D. in Food Technology from Universiti Putra Malaysia, Malaysia
 
Institute: Universiti Putra Malaysia, Malaysia
 
Area of Interest: Food Science Technology
  •   Food Technology
  •   Agricultural Science
  •   Food Chemistry
  •   Food Quality
 
URL: http://livedna.org/234.3156
 
My SELECTED Publications
1:   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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2:   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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3:   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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4:   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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5:   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.
6:   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.
7:   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.
8:   Babajide, J.M., O.O. Lasekan and O.A. Ogun, 2004. Development of cassava fish noodles. ASSET (Ser. B), 2: 159-166.
9:   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.
10:   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. -.
11:   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. -.
12:   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. -.
13:   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.
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14:   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  |  
15:   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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16:   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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17:   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.
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18:   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  |  
19:   Lasekan, O.O. and A.M. Akintola, 2002. Production and nutritional evaluation of puffed soy-maize snack. Niger. Food J., 20: 15-19.
20:   Lasekan, O.O. and J.M. Babajide, 2003. Chemical properties of soy pupuru flour. Niger. Food J., 22: 87-96.
21:   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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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.P. Feijao, 2002. Aroma compounds of malted acha (Digitaria exilis, Stapf). J. Food Quality, 27: 153-161.
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24:   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.
25:   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.
26:   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.
27:   Lasekan, O.O. and W.O. Lasekan, 2000. Biogenic amines in traditional alcoholic beverages produced in Nigeria. Food Chem., 69: 267-271.
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28:   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.
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29:   Lasekan, O.O. and W.O. Lasekan, 2000. Volatile flavor compounds in kunuzaki- a millet based beverage. J. Food Quality, 23: 185-193.
30:   Lasekan, O.O., 1990. The effect of Calcium on the storage life of Antaris africana. J. Sci. Food Agric., 15: 281-284.
31:   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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32:   Lasekan, O.O., 1993. Effect of malt milling energy, sedimentation rate and diastatic power measurement in sorghum selection. Food Chem., 46: 415-417.
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33:   Lasekan, O.O., 1993. Effect of variety, size and cooking time on cluster formation in dehulled sorghum. J. Niger. Tech. Edu., 10: 93-99.
34:   Lasekan, O.O., 1994. Chemical composition and physical characteristics of acha (Digitaria exilis) flour. Niger. Food J., 12: 19-23.
35:   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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36:   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.
37:   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.
38:   Lasekan, O.O., 2002. Production and chemical characteristics of rice noodles supplemented with fish. Agric. Sci. Sci. Eng. Technol., 1: 101-106.
39:   Lasekan, O.O., 2004. Compounds contributing to the characteristic aroma of iburua malt (D. iburua Stapt). ASSET, 1: 93-99.
40:   Lasekan, O.O., A. Buettner and M. Christlbuer, 2007. Investigation of important odorants of palm wine. Food Chem., 105: 15-23.
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41:   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.
42:   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.
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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.
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44:   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.
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45:   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.
46:   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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47:   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.
48:   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.