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Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin.
Published in:
Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/8639311
By:
- Badoussi, Marius Eric;
- Madode, Yann E.;
- Tchekessi, Célestin K. C.;
- Honfozo, Laurenda;
- Chabi, Ifagbémi Bienvenue;
- Chabi Sika, Kamirou;
- Adjatin, Arlette;
- Hounhouigan, Joseph D.;
- Azokpota, Paulin
Publication type:
Article
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4561, doi. 10.1002/jsfa.13363
By:
- Iragaba, Paula;
- Adinsi, Laurent;
- Delgado, Luis Fernando;
- Nanyonjo, Ann Ritah;
- Nuwamanya, Ephraim;
- Wembabazi, Enoch;
- Kanaabi, Michael;
- Honfozo, Laurenda;
- Hotegni, Francis;
- Djibril‐Moussa, Imayath;
- Londoño, Luis Fernando;
- Bugaud, Christophe;
- Dufour, Dominique;
- Kawuki, Robert Sezi;
- Akissoé, Noël;
- Tran, Thierry
Publication type:
Article
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4626, doi. 10.1002/jsfa.12589
By:
- Adinsi, Laurent;
- Djibri‐Moussa, Imayath;
- Honfozo, Laurenda;
- Bouniol, Alexandre;
- Meghar, Karima;
- Alamu, Emmanuel O.;
- Adesokan, Michael;
- Arufe, Santiago;
- Ofoeze, Miriam;
- Okoye, Benjamin;
- Madu, Tessy;
- Hotègni, Francis;
- Chijioke, Ugo;
- Otegbayo, Bolanle;
- Dufour, Dominique;
- Hounhouigan, Joseph D.;
- Ceballos, Hernán;
- Mestres, Christian;
- Akissoé, Noël H.
Publication type:
Article
Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4738, doi. 10.1002/jsfa.12598
By:
- Arufe, Santiago;
- Ayetigbo, Oluwatoyin;
- Domingo, Romain;
- Adinsi, Laurent;
- Djibril Moussa, M. Imayath;
- Honfozo, Laurenda;
- Akissoé, Noël H.;
- Bouniol, Alexandre;
- Mestres, Christian
Publication type:
Article
Boiled yam end‐user preferences and implications for trait evaluation.
Published in:
International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1447, doi. 10.1111/ijfs.14707
By:
- Honfozo, Laurenda;
- Adinsi, Laurent;
- Bouniol, Alexandre;
- Adetonah, Sounkoura;
- Forsythe, Lora;
- Kleih, Ulrich;
- Hounhouigan, Joseph D.;
- Fliedel, Geneviève;
- Akissoe, Noël H.
Publication type:
Article

Found: 5

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin.

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.

Boiled yam end‐user preferences and implications for trait evaluation.