Oladiran O. Fasina

Fasina, O., Fleming, H., & Thompson, R. (2002). Mass transfer and solute diffusion in brined cucumbers. JOURNAL OF FOOD SCIENCE, 67(1), 181–187. https://doi.org/10.1111/j.1365-2621.2002.tb11380.x

Fasina, O. O., Fleming, H. P., & McFeeters, R. F. (2002). Thermal and rheological properties of brine from fermented and sulfite-preserved cucumbers. JOURNAL OF FOOD PROCESS ENGINEERING, 25(4), 307–322. https://doi.org/10.1111/j.1745-4530.2002.tb00568.x

Fasina, O., Tyler, B., Pickard, M., Zheng, G. H., & Wang, N. (2001). Effect of infrared heating on the properties of legume seeds. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 36(1), 79–90. https://doi.org/10.1046/j.1365-2621.2001.00420.x

Fasina, O. O., & Fleming, H. P. (2001). Heat transfer characteristics of cucumbers during blanching. JOURNAL OF FOOD ENGINEERING, 47(3), 203–210. https://doi.org/10.1016/S0260-8774(00)00117-5

Fasina, O. O., Tyler, R. T., Pickard, M. D., & Zheng, G. H. (1999). Infrared heating of hulless and pearled barley. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 23(2), 135–151. https://doi.org/10.1111/j.1745-4549.1999.tb00375.x

Fasina, O. O., Ajibola, O. O., & Tyler, R. T. (1999). Thermodynamics of moisture sorption in winged bean seed and gari. JOURNAL OF FOOD PROCESS ENGINEERING, 22(6), 405–418. https://doi.org/10.1111/j.1745-4530.1999.tb00496.x