Resultados de búsqueda - Adesokan, Michael

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry por Adesokan, Michael, Alamu, Emmanuel Oladeji, Fawole, S., Maziya-Dixon, Busie

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Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS) por Alamu, Emmanuel Oladeji, Adesokan, Michael, Maziya-Dixon, B.B.

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Assessment of the effects of genotype, location, and planting season on the nutritional composition and the metabolizable energy of advanced twenty-five maize hybrids por Alamu, Emmanuel Oladeji, Menkir, A., Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie

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Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM) por Alamu, Emmanuel Oladeji, Menkir, A., Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie

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Assessment of functional and pasting properties of fresh orange maize hybrids and open-pollinated varieties as influenced by genotype, harvesting time, and growing location por Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Menkir, A., Adesokan, Michael, Olaofe, O.

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Gliricidia sepium (Jacq.) walp applications for enhancing soil fertility and crop nutritional qualities: a review por Alamu, Emmanuel Oladeji, Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie, Mehreteab, T., Chikoye, David

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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach por Awoyale, W., Oyedele, H.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) por Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties por Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations por Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Oyedele, H.A., Fawole, S., Amele, A., Maziya-Dixon, Busie

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Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids por Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Felde, T. zum, Kulakow, Peter A., Parkes, Elizabeth Y., Adesokan, Michael

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Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: a review por Alamu, Emmanuel Oladeji, Nuwamanya, E., Cornet, D., Meghar, K., Adesokan, Michael, Tran, T., Belalcázar, J., Desfontaines, L., Davrieux, F.

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Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification por Amah, D., Alamu, Emmanuel Oladeji, Adesokan, Michael, Biljon, A. van, Maziya-Dixon, B.B., Swennen, Rony L., Labuschagne, Maryke T.

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Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava por Kareem, B., Irondi, E.A., Alamu, Emmanuel Oladeji, Ajani, E.O., Abass, A., Adesokan, Michael, Parkes, Elizabeth Y., Maziya-Dixon, Busie

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Variability of provitamin A carotenoids in plantain: influence of cultivar, bunch type, maturation stage, and location por Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Assfaw Wossen, Tesfamicheal, Amah, D., Fotso Kaute, A., Lienou, J., Adesokan, Michael, Njukwe, E., Vanlauwe, Bernard

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Evaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties por Shitta, N.S., Abebe, A.T., Oselebe, H.O., Edemodu, A., Alamu, Emmanuel Oladeji, Abberton, Michael T., Maziya-Dixon, Busie, Adesokan, Michael, Fenta, B., Abtew, W.G.

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Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot) por Olaosebikan, Olamide, Bello, Abolore, Sousa, Kauê de, Ndjouenkeu, Robert, Adesokan, Michael, Alamu, Emmanuel Oladeji, Agbona, Afolabi, Etten, Jacob van, Ngoualem Kégah, Franklin, Dufour, Dominique, Bouniol, Alexandre, Teeken, Béla

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Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz) por Sangodoyin, O.M., Alamu, Emmanuel Oladeji, Diallo, T.A., Kolawole, O.P., Abass, A., Maziya-Dixon, Busie, Kulakow, Peter A., Parkes, Elizabeth Y., Adesokan, Michael, Jekayinfa, S.O., Olajide, J.O.

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Establishing the linkage between Eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding por Alamu, Emmanuel Oladeji, Teeken, Béla, Ayetigbo, Oluwatoyin, Adesokan, Michael, Kayondo, Ismail, Chijioke, Alamu Ugo, Madu, Tessy, Okoye, Benjamin, Abolore, Bello, Njoku, Damian, Rabbi, Ismail, Egesi, Chiedozie N., Ndjouenkeu, Robert, Bouniol, Alexandre, Sousa, Kauê de, Dufour, Dominique, Maziya-Dixon, Busie

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Predicting starch content in cassava fresh roots using near-infrared spectroscopy por Mbanjo, E., Hershberger, J.M., Peteti, P., Agbona, A., Ikpan, A., Ogunpaimo, K., Kayondo, S.I., Abioye, R.S., Nafiu, K., Alamu, Emmanuel Oladeji, Adesokan, Michael, Maziya-Dixon, Busie, Parkes, Elizabeth Y., Kulakow, Peter A., Gore, M.A., Egesi, Chiedozie N., Rabbi, I.Y.

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