E-LIB Suche - Ergebnisse für: Akissoe, L.

1

Simplifying a multi-sensory gastronomic experience to ident..:

Maitre, I. ; Akissoe, L. ; Guerin, B....
Science Talks. 10 (2024) - p. 100352 , 2024

Link: https://doi.org/10.1016/..

2

Impact of traditional processing on proximate composition, ..:

Akissoé, L. ; Madodé, Y.E. ; Hemery, Y.M....
Journal of Food Composition and Analysis. 96 (2021) - p. 103753 , 2021

Link: https://doi.org/10.1016/..

3

Modeling the gelatinization-melting transition of the starc..:

Lefèvre, C. ; Bohuon, P. ; Akissoé, L....
Carbohydrate Polymers. 264 (2021) - p. 117983 , 2021

Link: https://doi.org/10.1016/..

4

A case of transdisciplinarity and collaborative decision ma..:

Forsythe, Lora ; Olaosebikan, Olamide ; Teeken, Béla...
Journal of the Science of Food and Agriculture. 104 (2024) 8 - p. 4485-4497 , 2024

Link: https://doi.org/10.1002/..

5

Definition of sensory and instrumental thresholds of accept..:

Iragaba, Paula ; Adinsi, Laurent ; Delgado, Luis Fernando...
Journal of the Science of Food and Agriculture. 104 (2024) 8 - p. 4561-4572 , 2024

Link: https://doi.org/10.1002/..

6

Contrasting effects of polysaccharide components on the coo..:

Mestres, Christian ; Taylor, Mark ; McDougall, Gordon...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4652-4661 , 2023

Link: https://doi.org/10.1002/..

7

Food quality profile of pounded yam and implications for ya..:

Otegbayo, Bolanle ; Oluyinka, Oroniran ; Tanimola, Abiola R....
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4635-4651 , 2023

Link: https://doi.org/10.1002/..

8

Review of instrumental texture measurements as phenotypic t..:

Ayetigbo, Oluwatoyin ; Arufe, Santiago ; Kouassi, Antonin...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4527-4539 , 2023

Link: https://doi.org/10.1002/..

9

Current Consumption of Traditional Cowpea-Based Dishes in S..:

Akissoé, Lorène ; Hemery, Youna M. ; Madodé, Yann E....
Nutrients. 15 (2023) 6 - p. 1314 , 2023

Link: https://doi.org/10.3390/..

10

Consumption of cowpea‐based dishes in Benin: Main motives a..:

Akissoé, Lorène ; Icard‐Vernière, Christèle ; Madodé, Yann E....
Legume Science. 4 (2022) 4 - p. , 2022

Link: https://doi.org/10.1002/..

11

Effects of packaging and ripeness on plantain flour charact..:

Honfo, Fernande G. ; Togbe, Euloge C. ; Dekker, Matthijs.
Food Science & Nutrition. 10 (2022) 10 - p. 3453-3461 , 2022

Link: https://doi.org/10.1002/..

12

Role of dough viscoelastic properties and rice variety in t..:

Dahdouh, Layal ; Hounsou, Mathias ; Matignon, Brigitte...
International Journal of Food Science & Technology. 56 (2021) 9 - p. 4615-4626 , 2021

Link: https://doi.org/10.1111/..

13

Technological, physico‐chemical and sensory changes during ..:

Timitey, Aboubacar ; Adinsi, Laurent ; Madodé, Yann Eméric...
Legume Science. 4 (2021) 1 - p. , 2021

Link: https://doi.org/10.1002/..

14

Proximate Composition, Mineral Profile and Trypsin-Inhibito..:

Djibril Moussa, Modoukpè ; Alashi, Adeola ; Sossa-Vihotogbé, Carole...
Polish Journal of Food and Nutrition Sciences. 70 (2020) 2 - p. 179-188 , 2020

Link: https://doi.org/10.31883..

15

Identification of critical versus robust processing unit op..:

Escobar, Andrés ; Rondet, Eric ; Dahdouh, Layal...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1311-1321 , 2020

Link: https://doi.org/10.1111/..