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Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas. Akankwasa Kenneth, Marimo Pricilla, Bouniol Alexandre, Tumuhimbise Robooni, Asasira Moreen, Kisakye Sarah, Khakasa Elizabeth, Tinyiro Samuel Edgar, Mukasa Yusuf, Tukashaba Living, Namuddu Mary Gorreth, Ssenyonga Peter B., Dufour Dominique, Tushemereirwe Wilberforce, Nowakunda Kephas. 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 : 4709-4721.

Sensory characterization of attiéké. Biophysical characterization of quality traits, WP2. Ebah Djedji Catherine, Diby N’Nan A. Sylvie, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2022. Bingerville : RTBfoods Project-CIRAD, 15 p.

Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans. Fayeulle Noémie, Preys Sébastien, Roger Jean-Michel, Boulanger Renaud, Hue Clotilde, Cheynier Véronique, Sommerer Nicolas. 2020. Metabolites, 10:311, 13 p.

Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree. Salgado-Cervantes Marco, Servent Adrien, Maraval Isabelle, Vargas Ortiz Manuel Alejandro, Pallet Dominique. 2019. Plant Foods for Human Nutrition, 74 (3) : 370-375.