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Journal Abstract Search

124 related items for 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
    [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
    [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
    [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
    [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
    [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 15; 251():58-63. PubMed ID: 29426424
    [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 15; 83(1):60-73. PubMed ID: 29178339
    [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 15; 104(8):4551-4560. PubMed ID: 37872774
    [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 15; 104(8):4498-4513. PubMed ID: 37607251
    [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 15; 104(8):4782-4792. PubMed ID: 37086039
    [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 15; 104(8):4586-4595. PubMed ID: 38381087
    [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 15; 104(8):4635-4651. PubMed ID: 37439058
    [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 15; 104(8):4606-4614. PubMed ID: 37550770
    [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 15; 104(8):4561-4572. PubMed ID: 38319871
    [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 15; 104(8):4829-4837. PubMed ID: 37092339
    [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 15; 104(8):4793-4800. PubMed ID: 37665950
    [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 15; 104(8):4626-4634. PubMed ID: 36995920
    [Abstract] [Full Text] [Related]

  • 18. Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations.
    Alamu EO, Adesokan M, Awoyale W, Oyedele H, Fawole S, Amele A, Maziya-Dixon B.
    Heliyon; 2022 Dec 15; 8(12):e11690. PubMed ID: 36478838
    [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 15; 64(4):484-93. PubMed ID: 23215529
    [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 15; 104(8):4818-4828. PubMed ID: 37318777
    [Abstract] [Full Text] [Related]

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