Search Results - Otegbayo, B.

Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam) by Otegbayo, B., Bokanga, M., Asiedu, Robert

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Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

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Pasting characteristics as indicators of food textural quality in pounded yam by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

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Food quality attributes of Pona yam by Otegbayo, B., Achidi, A., Asiedu, Robert, Bokanga, M.

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Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam by Otegbayo, B., Aina, J., Asiedu, Robert, Bokanga, M.

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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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Effect of mineral fertilisation on tuber yield and quality in yams (Dioscorea alata and Dioscorea rotundata) by Afolabi, F., Matsumoto, R., Akinwande, B., Otegbayo, B., Asfaw, A.

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Sensory texture profiling and development of standard rating scales for pounded yam by Otegbayo, B., Aina, J., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert

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Determination of thresholds for key quality Traits. Quality and preferences. Task Force. by Nakitto, M., Newilah, G.N., Adinsi, L., Deuscher, Z., Otegbayo, B.

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Perception of food quality in yams among Nigerian farmers by Otegbayo, B., Kehinde, A.L, Sangoyomi, T., Samuel, F.O., Okonkwo, C.

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Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype by Akinsola, O., Alamu, Emmanuel Oladeji, Otegbayo, B., Menkir, A., Maziya-Dixon, Busie

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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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Texture profile analysis applied to pounded yam by Otegbayo, B., Aina, J., Abbey, L., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert

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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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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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Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact by Adinsi, L., Moussa, I.D., Honfozo, L., Bouniol, A., Meghar, K., Alamu, Emmanuel Oladeji, Adesokan, Michael, Arufe, S., Ofoeze, M., Okoye, B., Madu, Tessy, Hotegni, F., Chijioke, Alamu Ugo, Otegbayo, B., Dufour, D., Hounhouigan, Joseph D., Ceballos, H., Mestres, C., Akissoe, N.H.

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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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