E-LIB Suche - Ergebnisse für: Chijioke, Ugo

1

Cassava retting ability and textural attributes of fufu for..:

Chijioke, Ugo ; Abah, Simon Peter ; Achonwa, Oluchi...
Journal of the Science of Food and Agriculture. 104 (2024) 8 - p. 4586-4595 , 2024

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

2

Combined use of sensory methods for the selection of root, ..:

Bechoff, Aurélie ; Adinsi, Laurent ; Ngoh Newilah, Gérard...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4700-4708 , 2023

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

3

Characterizing quality traits of boiled yam: texture and ta..:

Adinsi, Laurent ; Djibri‐Moussa, Imayath ; Honfozo, Laurenda...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4626-4634 , 2023

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

4

Exploring genetic variability, heritability, and trait corr..:

Aghogho, Cynthia Idhigu ; Kayondo, Siraj Ismail ; Maziya‐Dixon, Bussie...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4860-4871 , 2023

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

5

Establishing the linkage between eba's instrumental and sen..:

Emmanuel Alamu, Oladeji ; Teeken, Béla ; Ayetigbo, Oluwatoyin...
Journal of the Science of Food and Agriculture. 104 (2023) 8 - p. 4573-4585 , 2023

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

6

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/..

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

End‐user preferences for pounded yam and implications for f..:

Otegbayo, Bolanle ; Madu, Tessy ; Oroniran, Oluyinka...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1458-1472 , 2020

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

9

From cassava to gari: mapping of quality characteristics an..:

Ndjouenkeu, Robert ; Ngoualem Kegah, Franklin ; Teeken, Béla...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1223-1238 , 2020

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

10

Understanding cassava varietal preferences through pairwise..:

Teeken, Béla ; Agbona, Afolabi ; Bello, Abolore...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1258-1277 , 2020

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

11

A review of cassava semolina (gari and eba) end‐user prefer..:

Awoyale, Wasiu ; Alamu, Emmanuel Oladeji ; Chijioke, Ugo...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1206-1222 , 2020

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

12

Quality attributes of fufu in South‐East Nigeria: guide for..:

Chijioke, Ugo ; Madu, Tessy ; Okoye, Benjamin...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1247-1257 , 2020

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

13

'Yellow is good for you': Consumer perception and acceptabi..:

Bechoff, Aurélie ; Chijioke, Ugo ; Westby, Andrew..
PLOS ONE. 13 (2018) 9 - p. e0203421 , 2018

Link: https://doi.org/10.1371/..

14

Physical losses could partially explain modest carotenoid r..:

Bechoff, Aurélie ; Tomlins, Keith Ian ; Chijioke, Ugo...
PLOS ONE. 13 (2018) 3 - p. e0194402 , 2018

Link: https://doi.org/10.1371/..

15

Carotenoid stability during storage of yellow gari made fro..:

Bechoff, Aurélie ; Chijioke, Ugo ; Tomlins, Keith I....
Journal of Food Composition and Analysis. 44 (2015) - p. 36-44 , 2015

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