Search Results - "CAROTENOIDES"

Validation of rapid (colour-based) pre-screening techniques for analysis of fruit provitamin A contents in Musa spp. by Pereira, L.C., Ngoh Newilah, Gerard B., Davey, M.W., Bergh, Inge van den

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In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes by Burgos, G., Munoa, L.P., Sosa, P., Bonierbale, Merideth W., Felde, T. zum, Díaz, C.

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Up-scaling orange-fleshed sweetpotato (Ipomoea batatas (L) Lam) technologies in western Kenya. by Ndolo, P.J., McEwan, M., Akhwale, M., Odongo, M., Nabiwa, G., Yaite, B.

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Upscaling the orange-fleshed sweetpotato in East and Central Africa. by McEwan, M., Mayanja, S.

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Orange-fleshed sweetpotatoes for food, health and wealth in Uganda by Mwanga, Robert O.M., Ssemakula, G.N.

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The chronology of banana as a source of provitamin A carotenoids and its potential contribution to alleviation of vitamin A deficiency among vulnerable population groups by Ekesa, B., Kennedy, G., Bergh, Inge van den

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Assessing nutritional value and changing behaviours regarding orange-fleshed sweetpotato use in sub-Saharan Africa. by Low, Jan W., Ball, A., Jaarsveld, P.J. van, Namutebi, A., Faber, M., Grant, F.

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Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots by Maziya-Dixon, B.B., Awoyale, W., Dixon, A.

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Markertrait association analysis of functional gene markers for provitamin A levels across diverse tropical yellow maize inbred lines by Azmach, G., Gedil, Melaku A, Menkir, A., Spillane, Charles

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Total and individual carotenoid profiles in Solanum phureja cultivated potatoes. 2: Development and application of near-infrared reflectance spectroscopy (NIRS) calibrations for ge... by Bonierbale, Merideth W., Grüneberg, W.J., Amoros, W., Burgos, G., Salas, E., Porras, E., Felde, T. zum

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Recent advances in banana (Musa spp.) biofortification to alleviate vitamin A deficiency by Amah, D., Biljon, A. van, Brown, A., Perkins-Veazie, P., Swennen, Rony L., Labuschagne, Maryke T.

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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root by Awoyale, W., Abass, A., Maziya-Dixon, Busie

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Replication Data for: A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta) by Jaramillo Valencia, Angélica M., Londoño Hernandez, Luis Fernando, Orozco, Juan Camilo, Patiño, Gelver, Belalcázar, John Eiver, Davrieux, Fabrice, Talsma, Elise F.

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Performance of selected yellow cassava genotypes for total carotenoid content and yield components in an advance yield trial in 3 environments in Nigeria by Akpotuzor, P.A., Ogwuche, T.O., Aina, O.O., Olasupo, T.K., Ogungbesan, A., Fashoranti, E., Agbona, A., Parkes, Elizabeth Y., Kulakow, Peter A.

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Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes by Pazos, Juliana, Zema, Paula, Corbino, Graciela Beatriz, Gabilondo, Julieta, Borioni, Rodrigo Hector Ezequ, Malec, Laura

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Relationship between the kinetics of ß-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips by Bechoff, Aurélie, Dhuique-Mayer, Claudie, Dornier, M., Tomlins, Keith I., Boulanger, R., Dufour, D.L., Westby, Andrew

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Genetic correlation, genome-wide association and genomic prediction of portable NIRS predicted carotenoids in cassava roots by Ikeogu, Ugochukwu N., Akdemir, D., Wolfe, M.D., Okeke, U.G., Amaefula, C., Jannink, Jean-Luc, Egesi, Chiedozie N.

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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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Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments by Alamu, Emmanuel Oladeji, Olatunde, G.O., Adegunwa, M.O., Adebanjo, L.A., Awoyinfa, O.C., Soyoye, J.B.

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Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours by Adegunwa, M.O., Ayanlowo, J.E., Olatunde, G.O., Adebanjo, L.A., Alamu, Emmanuel Oladeji

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