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Author:Osman, H.

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5 matching references were found.

Mazida, M.M.; Salleh, M.M.; Osman, H., Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME), J. Food Comp. Anal., 2005, 18, 5, 427-437, https://doi.org/10.1016/j.jfca.2004.02.001 . [all data]

Ho, C.W.; Wan Aida, W.M.; Maskat, M.Y.; Osman, H., Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata), J. Food Comp. Anal., 2006, 19, 8, 822-830, https://doi.org/10.1016/j.jfca.2006.05.003 . [all data]

Ho, C.W.; Wan Aida, W.M.; Maskat, M.Y.; Osman, H., Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar, Food Chem., 2007, 102, 4, 1156-1162, https://doi.org/10.1016/j.foodchem.2006.07.004 . [all data]

Zaibunnisa, A.H.; Norashikin, S.; Mamot, S.; Osman, H., An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE), LWT-Food Sci. Technol., 2009, 42, 1, 233-238, https://doi.org/10.1016/j.lwt.2008.03.015 . [all data]

Wan Aida, W.M.; Ho, C.W.; Maskat, M.Y.; Osman, H., Relating descriptive sensory analysis to gas chromatography / mass spectrometry of palm sugars using partial least squares regression, ASEAN Food J., 2008, 15, 1, 35-45. [all data]