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Influence of physicochemical properties of yam starch and flour on extensibility of pounded yam in Côte d'Ivoire. Ayetigbo Oluwatoyin, Ehounou Adou Emmanuel, Domingo Romain, Yapi Eric Yapi, Gnahe Hermann Dekpaho, Kouassi Hermann Antonin, Diby N'Nan Affoué Sylvie, Mbeguie-Mbeguie Didier, Brice Dibi Konan Evrard, Deffan Prudence Kahndo, N’Goran Haddad Patricia, Mestres Christian, Arufe Santiago, Dufour Dominique. 2025. LWT - Food Science and Technology, 223:117769, 12 p.

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. Arufe Vilas Santiago, Ayetigbo Oluwatoyin, Domingo Romain, Adinsi Laurent, Djibril Moussa Imayath, Honfozo Laurenda, Akissoé Noël H., Bouniol Alexandre, Mestres Christian. 2024. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4738-4745.

Standard Operating Protocol for Determination of Bi-extensional viscosity of pounded yam by Lubricated Squeezing Flow (LSF) method. Biophysical characterization of quality traits, WP2. Arufe Vilas Santiago, Ayetigbo Oluwatoyin (collab.), Domingo Romain (collab.), Mestres Christian (collab.). 2023. Montpellier : RTBfoods Project-CIRAD, 19 p.

Training on instrumental textural characterization of extensibility of pounded yam. Biophysical and textural characterization, WP2. Ayetigbo Oluwatoyin, Mestres Christian (collab.), Arufe Vilas Santiago (collab.). 2023. Iwo : RTBfoods Project-CIRAD, 21 p.