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Journal Abstract Search

151 related items for PubMed ID: 36478838

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  • 2. Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam.
    Asfaw A, Agre P, Matsumoto R, Olatunji AA, Edemodu A, Olusola T, Odom-Kolombia OL, Adesokan M, Alamu OE, Adebola P, Asiedu R, Maziya-Dixon B.
    J Sci Food Agric; 2024 Jun; 104(8):4880-4894. PubMed ID: 37386916
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  • 7. 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
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  • 10. 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
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  • 12. 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
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  • 13. Relation between quantitative descriptive analysis and textural analysis of boiled plantain.
    Newilah GN, Kendine Vepowo C, Ngouno AT, Kamgo DF, Nzimi RN, Tembe JT, Ngombi EN, Gouado I, Deuscher Z, Bouniol A, Ayetigbo O, Dufour D.
    J Sci Food Agric; 2024 Jun; 104(8):4540-4550. PubMed ID: 37691558
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  • 18. Boiled yam end-user preferences and implications for trait evaluation.
    Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, Hounhouigan JD, Fliedel G, Akissoe NH.
    Int J Food Sci Technol; 2021 Mar; 56(3):1447-1457. PubMed ID: 33776245
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  • 20. Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant.
    Weber AC, Weber DA, Costa B, Dahmer BR, Cordeiro SG, Hoehne L, Ethur EM.
    J Food Sci Technol; 2023 Apr; 60(4):1332-1341. PubMed ID: 36936109
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