Search Results - Davrieux, F.

Machine learning methods in near infrared spectroscopy for predicting sensory traits in sweetpotatoes by Nantongo, J.S., Serunkuma, E., Burgos, C., Nakitto, M., Davrieux, F., Ssali, R.T.

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Color and Grey-Level Co-Occurrence Matrix Analysis for Predicting Sensory and Biochemical Traits in Sweet Potato and Potato by Nantongo, J.S., Serunkuma, E., Burgos, G., Nakitto, M., Kitalikyawe, J., Mendes, T., Davrieux, F., Ssali, R.T.

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

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Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm by Nuwamanya, E., Wembabazi, E., Kanaabi, M., Namakula, F.B., Katungisa, A., Lyatumi, I., Ezuma, W., Alamu, E.O., Dufour, D., Kawuki, R., Davrieux, F.

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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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Near infrared spectroscopy models to predict sensory and texture traits of sweetpotato roots by Nantongo, J.S., Serunkuma, E., Davrieux, F., Nakitto, M., Burgos, G., Thomas, Z.F., Eduardo, P., Carey, T., Swankaert, J., Mwanga, R.O.M., Alamu, E.O., Ssali, R.T.

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy by Houngbo, M.E., Desfontaines, L., Diman, J.L., Arnau, G., Mestres, C., Davrieux, F., Rouan, L., Beurier, G., Marie-Magdeleine, C., Meghar, K., Alamu, E.O., Otegbayo, B., Cornet, D.

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