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Bioactive compound diversity in a wide panel of sweet potato (Ipomoea batatas L.) cultivars: A resource for nutritional food development. Nabot Marion, Garcia Cyrielle, Seguin Marc, Ricci Julien, Brabet Catherine, Remize Fabienne. 2024. Metabolites, 14 (10):523, 14 p.

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda. Nakitto Mariam, Johanningsmeier Suzanne D., Moyo Mukani, Bugaud Christophe, de Kock Henriette, Dahdouh Layal, Forestier-Chiron Nelly, Ricci Sebastien, Khakasa Elizabeth, Ssali Reuben, Mestres Christian, Muzhingi Tawanda. 2022. Food Quality and Preference, 101:104628, 15 p.

Abscisic acid phytohormone estimation in tubers and shoots of Ipomoea batatas subjected to long drought stress using competitive immunological assay. Gouveia Carla S.S., Ganança José F.T., Slaski Jan, Lebot Vincent, Pinheiro de Carvalho Miguel A.A.. 2021. Physiologia Plantarum, 172 (2), n.spéc. Drought Tolerance : 419-430.

Changes in oxalate composition and other nutritive traits in root tubers and shoots of sweet potato (Ipomoea batatas L. [Lam.]) under water stress. Gouveia Carla S.S., Ganança José F.T., Lebot Vincent, Pinheiro de Carvalho Miguel A.A.. 2020. Journal of the Science of Food and Agriculture, 100 : 1702-1710.

Drought avoidance and phenotypic flexibility of sweet potato (Ipomoea batatas (L.) Lam.) under water Sarcity conditions. Gouveia Carla S.S., Ganança José F.T., Nóbrega Humberto G.M., de Freitas José G.R., Lebot Vincent, Pinheiro de Carvalho Miguel A.A.. 2019. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47 (4) : 1037-1046.

Variation of carbon and isotope natural abundances (δ15N and δ13C) of whole-plant sweet potato (Ipomoea batatas L.) subjected to prolonged water stress. Gouveia Carla S.S., Ganança José F.T., Slaski Jan, Lebot Vincent, Pinheiro de Carvalho Miguel A.A.. 2019. Journal of Plant Physiology, 243:153052, 6 p.

Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC. Lebot Vincent. 2017. Journal of Food Science and Technology, 54 (3) : 718-726.