126 related articles for article (PubMed ID: 37559127)
1. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.
Mestres C; Taylor M; McDougall G; Arufe S; Tran T; Nuwamanya E; Dufour D; Nakitto M; Meghar K; Rinaldo D; Ollier L; Domingo R; Moreno JL; Delgado LF; Kouassi HA; Diby NAS; Mbeguie-A-Mbeguie D; Akissoe N; Adinsi L; Rolland-Sabate A
J Sci Food Agric; 2024 Jun; 104(8):4652-4661. PubMed ID: 37559127
[TBL] [Abstract][Full Text] [Related]
2. Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces.
Rinaldo D; Rolland-Sabaté A; Lange D; Pétro D
J Sci Food Agric; 2024 Jun; 104(8):4729-4737. PubMed ID: 37471517
[TBL] [Abstract][Full Text] [Related]
3. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries.
Allan MC; Marinos N; Johanningsmeier SD; Sato A; Truong VD
J Food Sci; 2021 May; 86(5):1819-1834. PubMed ID: 33890302
[TBL] [Abstract][Full Text] [Related]
4. Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots.
Amankwaah VA; Williamson S; Olukolu BA; Truong VD; Carey E; Ssali R; Yencho GC
J Sci Food Agric; 2024 Jun; 104(8):4662-4670. PubMed ID: 37406153
[TBL] [Abstract][Full Text] [Related]
5. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
Ayetigbo O; Arufe S; Kouassi A; Adinsi L; Adesokan M; Escobar A; Delgado LF; Tanimola A; Oroniran O; Kendine Vepowo C; Nakitto M; Khakasa E; Chijioke U; Nowakunda K; Ngoh Newilah G; Otegbayo B; Akissoe N; Lechaudel M; Tran T; Alamu EO; Maziya-Dixon B; Mestres C; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4527-4539. PubMed ID: 37872724
[TBL] [Abstract][Full Text] [Related]
6. Resistant starch and other dietary fiber components in tubers from a high-amylose potato.
Zhao X; Andersson M; Andersson R
Food Chem; 2018 Jun; 251():58-63. PubMed ID: 29426424
[TBL] [Abstract][Full Text] [Related]
7. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
Sato A; Truong VD; Johanningsmeier SD; Reynolds R; Pecota KV; Yencho GC
J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
[TBL] [Abstract][Full Text] [Related]
8. East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits.
Nowakunda K; Khakasa E; Ceballos H; Kenneth A; Tumuhimbise R; Bugaud C; Asasira M; Uwimana B; Bouniol A; Nuwamanya E; Forsythe L; Marimo P; Dufour D; Tushemereirwe W
J Sci Food Agric; 2024 Jun; 104(8):4551-4560. PubMed ID: 37872774
[TBL] [Abstract][Full Text] [Related]
9. Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa.
Bouniol A; Ceballos H; Bello A; Teeken B; Olaosebikan DO; Owoade D; Afolabi A; Fotso Kuate A; Madu T; Okoye B; Ofoeze M; Nwafor S; Onyemauwa N; Adinsi L; Forsythe L; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4498-4513. PubMed ID: 37607251
[TBL] [Abstract][Full Text] [Related]
10. Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.
Meghar K; Tran T; Delgado LF; Ospina MA; Moreno JL; Luna J; Londoño L; Dufour D; Davrieux F
J Sci Food Agric; 2024 Jun; 104(8):4782-4792. PubMed ID: 37086039
[TBL] [Abstract][Full Text] [Related]
11. Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding.
Chijioke U; Abah SP; Achonwa O; Okoye B; Ayetigbo O; Ejechi M; Iro UJ; Njoku D; Ogunka N; Osodeke S; Ogbete C; Kayondo SI; Madu T; Ceballos H; Dufour D; Egesi C
J Sci Food Agric; 2024 Jun; 104(8):4586-4595. PubMed ID: 38381087
[TBL] [Abstract][Full Text] [Related]
12. Food quality profile of pounded yam and implications for yam breeding.
Otegbayo B; Oluyinka O; Tanimola AR; Bisi F; Ayomide A; Tomilola B; Madu T; Okoye B; Chijioke U; Ofoeze M; Alamu EO; Adesokan M; Ayetigbo O; Bouniol A; DJibril-Mousa I; Adinsi L; Akissoe N; Cornet D; Agre P; Asfaw A; Obidiegwu J; Maziya-Dixon B
J Sci Food Agric; 2024 Jun; 104(8):4635-4651. PubMed ID: 37439058
[TBL] [Abstract][Full Text] [Related]
13. End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda.
Nantongo JS; Tinyiro SE; Nakitto M; Serunkuma E; Namugga P; Ayetigbo O; Mayanja S; Moyo M; Ssali R; Mendes T
J Sci Food Agric; 2024 Jun; 104(8):4606-4614. PubMed ID: 37550770
[TBL] [Abstract][Full Text] [Related]
14. Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.
Iragaba P; Adinsi L; Delgado LF; Nanyonjo AR; Nuwamanya E; Wembabazi E; Kanaabi M; Honfozo L; Hotegni F; Djibril-Moussa I; Londoño LF; Bugaud C; Dufour D; Kawuki RS; Akissoé N; Tran T
J Sci Food Agric; 2024 Jun; 104(8):4561-4572. PubMed ID: 38319871
[TBL] [Abstract][Full Text] [Related]
15. Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon.
Ngoh Newilah G; Wambo P; Vepowo CK; Ngouno AT; Ngoungoure SUM; Tembe JT; Nkouandou M; Ngombi EN; Fokou E; Etoa FX; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4829-4837. PubMed ID: 37092339
[TBL] [Abstract][Full Text] [Related]
16. Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm.
Nuwamanya E; Wembabazi E; Kanaabi M; Namakula FB; Katungisa A; Lyatumi I; Esuma W; Alamu EO; Dufour D; Kawuki R; Davrieux F
J Sci Food Agric; 2024 Jun; 104(8):4793-4800. PubMed ID: 37665950
[TBL] [Abstract][Full Text] [Related]
17. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
Adinsi L; Djibri-Moussa I; Honfozo L; Bouniol A; Meghar K; Alamu EO; Adesokan M; Arufe S; Ofoeze M; Okoye B; Madu T; Hotègni F; Chijioke U; Otegbayo B; Dufour D; Hounhouigan JD; Ceballos H; Mestres C; Akissoé NH
J Sci Food Agric; 2024 Jun; 104(8):4626-4634. PubMed ID: 36995920
[TBL] [Abstract][Full Text] [Related]
18. Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (
Alamu EO; Adesokan M; Awoyale W; Oyedele H; Fawole S; Amele A; Maziya-Dixon B
Heliyon; 2022 Dec; 8(12):e11690. PubMed ID: 36478838
[TBL] [Abstract][Full Text] [Related]
19. Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.
Kouadio OK; N'dri DY; Nindjin C; Marti A; Casiraghi MC; Faoro F; Erba D; Bonfoh B; Amani NG
Int J Food Sci Nutr; 2013 Jun; 64(4):484-93. PubMed ID: 23215529
[TBL] [Abstract][Full Text] [Related]
20. Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.
Vepowo CK; Ngoh Newilah G; Mananga MJ; Kamgo DF; Ngouno AT; Gouado I; Dufour D; Bouniol A
J Sci Food Agric; 2024 Jun; 104(8):4818-4828. PubMed ID: 37318777
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]