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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 por Adesokan, M., Alamu, E.O., Otegbayo, B., Maziya-Dixon, B.

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy por 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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Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam por Asfaw, A., Agre, A.P., Matsumoto, R., Olatunji, A.A., Edemodu, A., Olusola, T., Odom-Kolombia, O.L., Adesokan, M., Alamu, E.O., Adebola, P.O., Asiedu, R., Maziya-Dixon, B.

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Food quality profile of pounded yam and implications for yam breeding por 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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Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia por Alamu, E.O., Njoloma, J., Akello, J., Ngumayo, J., Ray, C., Mehreteab, T., Chikoye, D., Nyoka, I., Dale, L., Nagothu, U.S.

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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 por 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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Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) por Alamu, E.O., Maziya-Dixon, B., Dixon, A.

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Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments por Alamu, E.O., Dixon, A., Adesokan, M., Maziya-Dixon, B.

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Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots por Alamu, E.O., Sangodoyin, O.M., Diallo, T.A., Kolawole, P., Olajide, J.O., Jekayinfa, S.O., Abass, A., Tran, T., Awoyale, W., Parkes, Elizabeth Y., 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 por 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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Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits por Irondi, E.A., Imam, Y.T., Ajani, E.O., Alamu, E.O.

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Food systems accelerator: Agri-innovation report por Dahl, Hauke, Njiru, AnnRita, Sewe, Linda, Dlamini, Jerry, Nortje, Karen, Nowak, Andreea C., Giombini, Valentina, Ires, Idil, Peterson, Nathanial, Birachi, Eliud Abucheli, Dirwai, Tinashe Lindel, Mhlanga, Blessing, Alamu, E.O.

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Contribution of Gliricidia sepium green leaf biomass on maize grain nutrient properties por Alamu, E.O., Njoloma, J., Ngumayo, J., Akello, J., Chikoye, D., Nyoka, I., Dale, L., Ray, C., Mehreteab, T., Nagothu, U.S.

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Forest Africa Zambia Ltd: Agri-Innovation Report por Dahl, H., Njiru, A., Sewe, L., Dlamini, J., Nortje, K., Nowak, Andreea C., Giombini, V., Ires, I., Alamu, E.O.

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Impact of conservation farming practices on Aspergillus population density, peanut aflatoxin level, and exposure risk in Zambia por Akello, J., Alamu, E.O., Mwila, C.M., Kachapulula, P.W., Mukanga, M., Njapau, H., Chikoye, D., Ortega-Beltran, A., Bandyopadhyay, R.

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Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata) por Adesokan, M., Alamu, E.O., Fawole, S., Asfaw, A., Maziya-Dixon, B.

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Near infrared spectroscopy models to predict sensory and texture traits of sweetpotato roots por 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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Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review por Alamu, E.O., Adesokan, M., Awoyale, W., Maziya-Dixon, B.

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Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning por Adesokan, M., Otegbayo, B., Alamu, E.O., Olutoyin, M.A., Maziya-Dixon, B.

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Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods por Williams-Ngegba, M.S.E., Onabanjo, O.O., Anthony, N.M., Alamu, E.O., Maziya-Dixon, B., Oguntona, E.B.

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