A. Lasekan

Flavour chemistry of mate and some common herbal teas

O. Lasekan, A. Lasekan, 2012 .

Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition.

S. Maleki, Balunkeswar Nayak, A. Lasekan, 2017, Journal of the science of food and agriculture.

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen.

Balunkeswar Nayak, A. Lasekan, 2016, Food chemistry.

Flavour chemistry of dehydrated exotic fruits

N. Hashim, O. Lasekan, A. Lasekan, 2022, International Food Research Journal.

Potential of chicken by-products as sources of useful biological resources.

Adeseye Lasekan, Fatimah Abu Bakar, Dzulkifly Hashim, 2013, Waste management.

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

N. H. Juhari, O. Lasekan, M. Muniandy, 2021, BMC Chemistry.

Attenuating the Antibody Reactivity of the Shrimp Major Allergen (Tropomyosin) using Food Processing Methods

A. Lasekan, 2017 .

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

A. Lasekan, Lasekan Olusegun Olaniyi, 2012 .

Mitigation of Acrylamide in Foods: An African Perspective

O. Adebo, E. Kayitesi, P. Njobeh, 2017 .