Search Results - 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 by 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 by 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 by 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) by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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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