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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough by Houngbédji, M., Madodé, Y.E., Mestres, C., Akissoé, N., Manful, J., Matignon, B., Grabulos, J., Hounhouigan, Djidjoho J.

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Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest by Agro, A., Akissoé, N.H., Manful, J., Mestres, C., Hounhouigan, Djidjoho J.

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Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda by Nakitto, M., Johanningsmeier, S.D., Moyo, M., Bugaud, C., Kock, H. de, Dahdouh, L., Forestier-Chiron, N., Ricci, J., Khakasa, E., Ssali, R.T., Mestres, C., Muzhingi, T.

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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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Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs) by Mestres, C., Taylor, M., McDougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J.L., Delgado, L.F., Kouassi, H.A., Diby, N.A.S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., Rolland Sabaté, Agnès

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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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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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Starch content and properties of 106 sweetpotato clones from the World Germplasm collection held at CIP, Peru by Braber, C., Reynoso, D., Dufour, D.L., Mestres, C., Arredondo, J., Scott, G.

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Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C., Dufour, D.

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Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C.

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Physico-chemical characterization of starches extracted from potatoes of the group Phureja by Caceres, M, Mestres, C., Pons, B, Gilbert, O., Amoros, W., Salas, E., Dufour, Dominique, Bonierbale, Merideth W., Pallet, D

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Addressing the dilemmas of measuring amylose in rice by Fitzgerald, MA, Bergman, C.J., Resurreccion, AP, Moller, J, Jiménez, R., Reinke, RF, Martin, M., Blanco, P., Molina, F., Chen, M.H., Kuri, Victoria Eugenia, Romero, M.V., Habibi, F, Umemoto, Takayuki, Jongdee, Supanee, Graterol Matute, Eduardo Jose, Reddy, KR, Bassinello, P. Z., Sivakami, R, Rani, NS, Das, S., Wang, YJ, Indrasari, S.D., Ramli, A., Ahmad, Rauf, Dipti, S.S., Xie, L, Nguyen, TL, Singh, P., Castillo Toro, D., Tavasoli, F., Mestres, C.

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Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz) by Ceballos, H., Sánchez, T., Morante, N, Fregene, Martin A., Dufour, D.L., Smith, A.M., Denyer, K, Pérez Velásquez, Juan Carlos, Calle, F., Mestres, C.

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Physicochemical properties of cassava sour starch by Mestres, C., Rouau, X, Zakhia, N., Brabet, C

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Mecanismos fisico-químicos posibles involucrados en el proceso by Chuzel, Gérard, Brabet, C, Mestres, C., Rouau, X

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Preferencia de uso de la yuca en base a las correlaciones entre composición de la raíz, propiedades fisicoquímicas y funcionales del almidón de yuca by Sánchez, T., Dufour, D.L., Ceballos, H., Mestres, C., Max, R.

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Preferencia de uso de la yuca en base a las correlaciones entre composición de la raíz, propiedades fisicoquímicas y funcionales del almidón de yuca by Sánchez, T., Dufour, D.L., Ceballos, H., Mestres, C., Max, R

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First report of aflatoxin in dried yam chips in Benin by Bassa, S., Mestres, C., Champiat, D., Hell, K., Vernier, Philippe, Cardwell, K.

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Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin by Mestres, C., Bassa, S., Fagbohoun, E., Nago, M., Hell, K., Vernier, Philippe, Champiat, D., Hounhouigan, J., Cardwell, K.F.

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