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Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding.
Published in:
International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1135, doi. 10.1111/ijfs.14812
By:
- Ngoh Newilah, Gérard;
- Kendine Vepowo, Cédric;
- Takam Ngouno, Annie;
- Bouniol, Alexandre;
- Rolland‐Sabaté, Agnès;
- Meli Meli, Vivien;
- Yong Lemoumoum, Judéon Socrates;
- Forsythe, Lora;
- Dufour, Dominique;
- Fliedel, Geneviève
Publication type:
Article
User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4838, doi. 10.1002/jsfa.13090
By:
- Ngoh Newilah, Gérard;
- Kendine Vepowo, Cédric;
- Nya Nzimi, Raymonde;
- Kuate Kengne, Cédric;
- Takam Ngouno, Annie;
- Nana, Claudin Karim;
- Meli Meli, Vivien;
- Gouado, Inocent;
- Dufour, Dominique;
- Mbeguie‐A‐Mbeguie, Didier
Publication type:
Article
Relation between quantitative descriptive analysis and textural analysis of boiled plantain.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4540, doi. 10.1002/jsfa.12977
By:
- Newilah, Gérard Ngoh;
- Kendine Vepowo, Cédric;
- Ngouno, Annie Takam;
- Kamgo, Dallonnes Fangueng;
- Nzimi, Raymonde Nya;
- Tembe, Jonas Tembe;
- Ngombi, Eric Ngombi;
- Gouado, Inocent;
- Deuscher, Zoé;
- Bouniol, Alexandre;
- Ayetigbo, Oluwatoyin;
- Dufour, Dominique
Publication type:
Article
Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4818, doi. 10.1002/jsfa.12785
By:
- Vepowo, Cédric Kendine;
- Ngoh Newilah, Gérard;
- Mananga, Marlyne‐Joséphine;
- Kamgo, Dallonnes Fangueng;
- Ngouno, Annie Takam;
- Gouado, Inocent;
- Dufour, Dominique;
- Bouniol, Alexandre
Publication type:
Article
Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon.
Published in:
Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4829, doi. 10.1002/jsfa.12651
By:
- Ngoh Newilah, Gérard;
- Wambo, Pascal;
- Vepowo, Cédric Kendine;
- Ngouno, Annie Takam;
- Ngoungoure, Solange Ulrich Manjia;
- Tembe, Jonas Tembe;
- Nkouandou, Mama;
- Ngombi, Eric Ngombi;
- Fokou, Elie;
- Etoa, François‐Xavier;
- Dufour, Dominique
Publication type:
Article

Found: 5

Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding.

User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon.

Relation between quantitative descriptive analysis and textural analysis of boiled plantain.

Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.

Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon.