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Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa by Chen, W., Wosula, Everlyne N., Hasegawa, D.K., Casinga, C., Shirima, R.R., Fiaboe, K.K.M., Hanna, R., Fosto, A., Goergen, Georg E., Tamò, Manuele, Mahuku, George S., Murithi, H.M., Tripathi, L., Mware, B., Kumar, P. Lava, Ntawuruhunga, Pheneas, Moyo, C., Yomeni, M., Boahen, S., Edet, M., Awoyale, W., Wintermantel, William M., Ling, K.S., Legg, James P., Fei, Z.

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Training manual for the production of cassava products in Liberia by Awoyale, W.

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Drivers of technical efficiency in cassava processing in Nigeria: implications for a commercializing food sector by Abass, A., Olarinde, L., Okoruwa, V., Amaza, P., Awoyale, W., Alabi, T., Ndavi, M.

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Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas by Sangodoyin, O.M., Alamu, Emmanuel Oladeji, Diallo, T.A., Kolawole, P., Abass, A., Maziya-Dixon, Busie, Parkes, Elizabeth Y., Awoyale, W., Buraimoh, B., Ben, J., Tran, T., Jekayinfa, S.O., Olajide, J.O., Kulakow, Peter A., Dixon, A., Asiedu, R.

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Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia by Awoyale, W., Asiedu, R., Kawalawu, W.K., Abass, A., Maziya-Dixon, Busie, Kromah, A., Edet, M., Mulbah, S.

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Upscaling cassava processing machines and products in Liberia by Awoyale, W., Asiedu, R., Kawalawu, W.K., Kolawole, P., Diallo, T.A., Edet, M., Adetunji, M.

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Report on the status of Attiéké production in Côte d’Ivoire by Alamu, Emmanuel Oladeji, Abass, A., Maziya-Dixon, Busie, Diallo, T.A., Sangodoyin, M.A., Kolawole, P., Tran, T., Awoyale, W., Kulakow, Peter A., Parkes E., Kouamé, K.A., Kouamé, K., Amani, K., Appi, A., Dixon, A.

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Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars by Anajekwu, E.O., Maziya-Dixon, Busie, Akinoso, R., Awoyale, W., Alamu, Emmanuel Oladeji

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Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends by Karim, O.R., Olapade, G., Awoyale, W., Maziya-Dixon, Busie, Oyeyinka, S., Olawuyi, I.

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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods by Awoyale, W., Oyedele, H., Maziya-Dixon, Busie

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Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials by Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.

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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods by Awoyale, W., Oyedele, H., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors by Teeken, Béla, Agbona, A., Bello, A.A., Olaosebikan, O., Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Madu, Tessy, Okoye, B., Chijioke, Alamu Ugo, Owoade, D., Okoro, M., Bouniol, A., Dufour, D., Hershey, C., Rabbi, I.Y., Maziya-Dixon, Busie, Egesi, Chiedozie N., Tufan, Hale Ann, Kulakow, Peter A.

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Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cas... by Awoyale, W., Abass, A., Amaza, P., Oluwasoga, O., Nwaoliwe, G.

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Evaluation of the chemical composition and functional properties of gari from Liberia by Awoyale, W., Kawalawu, W.K., Asiedu, R., Maziya-Dixon, Busie, Abass, A., Edet, M.

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Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia by Alamu, Emmanuel Oladeji, Gondwe, T., Ayinde, O., Akinwale, M.G., Ntawuruhunga, P., Awoyale, W., Abass, A., Maziya-Dixon, Busie

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Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips by Adenitan, A.A., Awoyale, W., Akinwande, B.A., Maziya-Dixon, Busie, Michael, S.

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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Comparative field evaluation of mechanized and manual cassava production operations: the case of cassava farmers in Ogun state of Nigeria by Abass, A., Okechukwu, R., Gworgwor, N., Amaza, P., Awoyale, W.

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

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