Resultados de búsqueda - Adesokan, M.

A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops por Adesokan, M., Alamu, E.O., Otegbayo, B., Maziya-Dixon, B.

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Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments por Alamu, E.O., Dixon, A., Adesokan, M., Maziya-Dixon, B.

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Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review por Alamu, E.O., Adesokan, M., Awoyale, W., Maziya-Dixon, B.

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Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata) por Adesokan, M., Alamu, E.O., Fawole, S., Asfaw, A., Maziya-Dixon, B.

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Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning por Adesokan, M., Otegbayo, B., Alamu, E.O., Olutoyin, M.A., Maziya-Dixon, B.

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Development of standard operating protocol for measurement of cassava root mealiness por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods por Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics por Adesokan, M., Alamu, E.O., Otegbayo, B., Asfaw, A., Afolabi, M.O., Fawole, S., Meghar, K., Dufour, D., Ayetigbo, O., Davrieux, F., Maziya-Dixon, B.

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Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam por Asfaw, A., Agre, A.P., Matsumoto, R., Olatunji, A.A., Edemodu, A., Olusola, T., Odom-Kolombia, O.L., Adesokan, M., Alamu, E.O., Adebola, P.O., Asiedu, R., Maziya-Dixon, B.

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Evaluating consumer preferences for eba using hedonic scoring and TRICOT ranking: integrating biophysical traits in cassava breeding por Aghogho, C.I., Ugoji, C.E., Olaoye, O.D., Maziya-Dixon, B., Parkes, E., Adesokan, M., Dieng, I., Teeken, B., Bello, A., Abioye, R., Moyore, A., Olaosebikan, O., Diebiru-Ojo, E.M., Mbanjo, E.G.N., Hapson, M., Rabbi, I.Y.

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Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria por Aghogho, C.I., Kayondo, S.I., Maziya-Dixon, B., Eleblu, S.J., Asante, I., Offei, Samuel Kwame, Parkes, Elizabeth Y., Smith, A.I., Adesokan, M., Abioye, R., Chijioke, Alamu Ugo, Ogunpaimo, K., Kulakow, Peter A., Egesi, C., Dufour, D., Rabbi, I.Y.

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Food quality profile of pounded yam and implications for yam breeding por Otegbayo, B., Oluyinka, O., Tanimola, A., Fawehinmi, B., Alamu, A., Bolaji, T., Madu, Tessy, Okoye, B., Chijioke, Alamu Ugo, Ofoeze, M., Alamu, E.O., Adesokan, M., Ayetigbo, O., Bouniol, A., DJibril-Mousa, I., Adinsi, L., Akissoe, N.H., Cornet, D., Agre, A.P., Amele, A., Obidiegwu, J., Maziya-Dixon, B.

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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products por Ayetigbo, O., Arufe, S., Kouassi, A., Adinsi, L., Adesokan, M., Escobar, A., Delgado, L.F., Tanimola, A., Oroniran, O., Vepowo, C.K., Nakitto, M., Khakasa, E., Chijioke, Alamu Ugo, Nowakunda, K., Ngoh Newilah, Gerard B., Otegbayo, B., Akissoe, N., Lechaudel, M., Tran, T., Alamu, E.O., Maziya-Dixon, B., Mestres, C., Dufour, D.

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