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Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. Raw and boiled plantain qualities. Vepowo Cédric Kendine, Ngoh Newilah Gérard, Mananga Marlyne‐Joséphine, Fangueng Kamgo Dallonnes, Ngouno Annie Takam, Gouado Inocent, Dufour Dominique, Bouniol Alexandre. 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 : 4818-4828.

Influence of chemical forms and homogenization process on the stability of vitamin A in infant follow-on formulas. Cancalon Mathilde, Villeneuve Pierre, Barouh Nathalie, Baréa Bruno, Durand Erwann, Bourlieu-Lacanal Claire, Hemery Youna. 2024. LWT - Food Science and Technology, 210:116830, 10 p.

Gendered boiled cassava product profile in Benin - Evidence base annex. Adinsi Laurent, Honfozo Fifamè Laurenda, Adétonah Sounkoura, Bakpe Jules, Bouniol Alexandre, Djibril Moussa Imayath, Forsythe Lora, Akissoé Noël. 2023. Abomey-Calavi : RTBfoods Project-CIRAD, 26 p.

Improving the nutritional quality of pulses via germination. Avezum Luiza, Rondet Eric, Mestres Christian, Achir Nawel, Malode Yann, Gibert Olivier, Lefevre Charlotte, Hemery Youna Morgane, Verdeil Jean-Luc, Rajjou Loïc. 2023. Food Reviews International, 39 (9) : 6011-6044.

Sustainable processing and preservation of underutilized indigenous foods [Editorial]. Ojimelukwe Philippa C., Lappe-Oliveras Patricia, Bazile Didier. 2023. Frontiers in Sustainable Food Systems, 7:1286460, 4 p.

A participatory methodology to evaluate processing ability and food product quality to increase acceptability of new root, tuber & banana genotypes. Gender equitable positioning, promotion and performance, WP5. Ngoh Newilah Gérard, Teeken Béla, Bouniol Alexandre, Bugaud Christophe. 2022. Njombé : RTBfoods Project-CIRAD, 29 p.

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Mwanga Robert O. M., Mayanja Sarah, Swanckaert Jolien, Nakitto Mariam, Zum Felde Thomas, Grüneberg Wolfgang, Mudege Netsayi, Moyo Mukani, Banda Linly, Tinyiro Samuel Edgar, Kisakye Sarah, Bamwirire David, Anena Béatrice, Bouniol Alexandre, Magala Damalie Babirye, Yada Bernard, Carey Edward, Andrade Maria, Johanningsmeier Suzanne D., Forsythe Lora, Fliedel Geneviève, Muzhingi Tawanda. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1385-1398.

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds. Esse Yavo Michel Olivier, Guehi Tagro Simplice, Grabulos Joël, Morel Gilles, Malomar Robert Thierry, Tardan Eric, Mestres Christian, Achir Nawel. 2021. International Journal of Food Science and Technology, 56 (2) : 804-813.

Participatory processing diagnosis of boiled cassava in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Hamba Sophia, Nanyonjo Ann Ritah, Kanaabi Michael, Kawuki Robert Sezi, Bouniol Alexandre (collab.). 2021. Kampala : RTBfoods Project-CIRAD, 25 p.

Participatory processing diagnosis of boiled yam in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Madu Tessy, Ofoeze Miriam, Onyemauwa Nnaemeka, Okoye Benjamin, Bouniol Alexandre (collab.). 2021. Umudike : RTBfoods Project-CIRAD, 17 p.

Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders. Chijioke Ugo, Madu Tessy, Okoye Benjamin, Ogunka Amaka Promise, Ejechi Mercy, Ofoeze Miriam, Ogbete Chukwudi, Njoku Damian, Ewuziem Justin, Kalu Confidence, Onyemauwa Nnaemeka, Ukeje Blessing, Achonwa Oluchi, Forsythe Lora, Fliedel Geneviève, Egesi Chiedozie. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1247-1257.

An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties. Forsythe Lora, Tufan Hale, Bouniol Alexandre, Kleih Ulrich, Fliedel Geneviève. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1115-1123.

Le lait de chamelle, de la tradition à la modernité. Konuspayeva Gaukhar, Faye Bernard. 2020. Ethnozootechnie (107) : 5-12.

Mew opportunities in the camel milk valorization. Konuspayeva Gaukhar, Faye Bernard. 2018. In : Recent advances in camelids biology, health and production : Proceedings of the 5th conference ISOCARD 2018. Sghiri Abdelmalek (ed.), Kichou Faouzi (ed.). Laâyoune : ISOCARD, 45-50. ISBN 978-9920-36-565-9 Conference of the international society of camelid research and development ISOCARD 2018. 5, Laâyoune, Maroc, 12 Novembre 2018/15 Novembre 2018.

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Weil Mathieu, Shum Cheong Sing Alain, Méot Jean-Michel, Boulanger Renaud, Bohuon Philippe. 2017. Food Chemistry, 219 : 274-281.

Do contracts increase farmers' incomes and food security? Evidence from the rice value chain in Senegal. Soullier Guillaume, Moustier Paule. 2016. In : 149th EAAE Seminar on Structural change in agri-food chains: new relations between farm sector, food industry and retail sector. European Association of Agricultural Economists. Rennes : EAAE, 27, 27 p. EAAE Seminar on Structural change in agri-food chains: new relations between farm sector, food industry and retail sector. 149, Rennes, France, 27 Octobre 2016/28 Octobre 2016.

The rice processing units at the Niger Office in Mali. Coulibaly Yacouba M., Havard Michel. 2015. E-Journal - CIGR, 17 (2) : 176-184.