Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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11 resultados
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Ítem Predicting starch content in cassava fresh roots using near-infrared spectroscopy(Frontiers Media) Mbanjo, E.; Hershberger, J.M.; Peteti, P.; Agbona, A.; Ikpan, A.; Ogunpaimo, K.; Kayondo, S.I.; Abioye, R.S.; Nafiu, K.; Alamu, Emmanuel Oladeji; Adesokan, Michael; Maziya-Dixon, Busie; Parkes, Elizabeth Y.; Kulakow, Peter A.; Gore, M.A.; Egesi, Chiedozie N.; Rabbi, I.Y.Ítem Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava(Frontiers Media) Kareem, B.; Irondi, E.A.; Alamu, Emmanuel Oladeji; Ajani, E.O.; Abass, A.; Adesokan, Michael; Parkes, Elizabeth Y.; Maziya-Dixon, BusieÍtem Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: a review(Wiley) Alamu, Emmanuel Oladeji; Nuwamanya, E.; Cornet, D.; Meghar, K.; Adesokan, Michael; Tran, T.; Belalcázar, J.; Desfontaines, L.; Davrieux, F.Ítem Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)(Hindawi Limited) Awoyale, W.; Oyedele, H.A.; Adenitan, A.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors(Wiley) Teeken, Béla; Agbona, A.; Bello, A.A.; Olaosebikan, O.; Alamu, Emmanuel Oladeji; Adesokan, Michael; Awoyale, W.; Madu, Tessy; Okoye, B.; Chijioke, Alamu Ugo; Owoade, D.; Okoro, M.; Bouniol, A.; Dufour, D.; Hershey, C.; Rabbi, I.Y.; Maziya-Dixon, Busie; Egesi, Chiedozie N.; Tufan, Hale Ann; Kulakow, Peter A.Ítem Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry(Frontiers Media) Adesokan, Michael; Alamu, Emmanuel Oladeji; Fawole, S.; Maziya-Dixon, BusieÍtem Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach(Frontiers Media) Awoyale, W.; Oyedele, H.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties(Informa UK Limited) Awoyale, W.; Oyedele, H.A.; Adenitan, A.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)Sangodoyin, O.M.; Alamu, Emmanuel Oladeji; Diallo, T.A.; Kolawole, O.P.; Abass, A.; Maziya-Dixon, Busie; Kulakow, Peter A.; Parkes, Elizabeth Y.; Adesokan, Michael; Jekayinfa, S.O.; Olajide, J.O.Ítem Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids(University of Copenhagen) Alamu, Emmanuel Oladeji; Maziya-Dixon, B.B.; Felde, T. zum; Kulakow, Peter A.; Parkes, Elizabeth Y.; Adesokan, Michael