Résultats pour Auteur : "Adinsi, Laurent"

Activity n°3 : Evaluation of acceptability thresholds of key quality traits for the different RTB food products. Online module n°3 : Hedonic test. Deuscher Zoé, Adinsi Laurent, Bugaud Christophe. 2024. Montpellier : RTBfoods Project-CIRAD, 1 diaporama (23 vues)

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Iragaba Paula, Adinsi Laurent, Delgado Luis Fernando, Nanyonjo Ann Ritah, Nuwamanya Ephraim, Wembabazi Enoch, Kanaabi Michael, Honfozo Laurenda, Hotegni Francis, Djibril Moussa Imayath, Londoño Luis Fernando, Bugaud Christophe, Dufour Dominique, Kawuki Robert Sezi, Akissoé Noël H., Tran Thierry. 2024. Journal of the Science of Food and Agriculture, 12 p.

A case of transdisciplinarity and collaborative decision making: The co-construction of Gendered Food Product Profiles. Forsythe Lora, Olaosebikan Deborah Olamide, Teeken Béla, Ngoh Newilah Gérard, Mayanja Sarah, Nanyonjo Ann Ritah, Iragaba Paula, Okoye Benjamin, Marimo Pricilla, Kenneth Akankwasa, Adinsi Laurent, Kendine Vepowo Cédric, Sounkoura Adetonah, Tinyiro Samuel Edgar, Bouniol Alexandre, Dufour Dominique, Akissoe Lorene, Madu Tessy. 2024. Journal of the Science of Food and Agriculture, 13 p.

Activity n°3: Evaluation of acceptability thresholds of key quality traits for the different RTB food products. Online module n°1. Deuscher Zoé, Adinsi Laurent, Bugaud Christophe. 2023. Montpellier : CIRAD-RTB Breeding Project, 25 p. , 1 vidéo (20 min. 9 sec.)

Activity n°3: Evaluation of acceptability thresholds of key quality traits for the different RTB food products. Online module n°2: Sensory attributes and sampling. Deuscher Zoé, Adinsi Laurent, Bugaud Christophe. 2023. Montpellier : CIRAD-RTB Breeding Project, 35 p. , 1 vidéo (34 min. 6 sec.)

Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact. Adinsi Laurent, Djibril Moussa Imayath, Honfozo Laurenda, Bouniol Alexandre, Meghar Karima, Alamu Emmanuel Oladeji, Adesokan Michael, Arufe Vilas Santiago, Ofoeze Miriam, Okoye Benjamin, Madu Tessy, Hotegni Francis, Chijioke Ugo, Otegbayo Bolanle Omolara, Dufour Dominique, Hounhouigan Joseph Djidjoho, Ceballos Hernan, Mestres Christian, Akissoé Noël H.. 2023. Journal of the Science of Food and Agriculture, 29 p.

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Bechoff Aurélie, Adinsi Laurent, Ngoh Newilah Gérard, Nakitto Mariam, Deuscher Zoé, Ssali Reuben, Chijioke Ugo, Khakasa Elizabeth, Nowakunda Kephas, Bouniol Alexandre, Dufour Dominique, Bugaud Christophe. 2023. Journal of the Science of Food and Agriculture, 9 p.

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. Mestres Christian, Taylor Mark, McDougall Gordon, Arufe Vilas Santiago, Tran Thierry, Nuwamanya Ephraim, Dufour Dominique, Nakitto Mariam, Meghar Karima, Rinaldo Dominique, Ollier Léa, Domingo Romain, Moreno Jhon Larry, Delgado Luis Fernando, Kouassi Hermann Antonin, Diby N’Nan A. Sylvie, Mbeguie A Mbeguie Didier, Akissoé Noël, Adinsi Laurent, Rolland-Sabaté Agnès. 2023. Journal of the Science of Food and Agriculture, 10 p.

Cross-approaches for advising cassava trait-preferences for boiling. Honfozo Laurenda, Djibril Moussa Imayath, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Chadare Flora J., Padonou Segla Wilfrid, Hounhouigan Joseph Djidjoho, Forsythe Lora, Akissoé Noël H.. 2023. Cogent Food and Agriculture, 9 (1):2253716, 15 p.

Evaluation of the suitability of new yam genotypes to RTB users' needs and preferences, at UAC-FSA in Benin. Gender equitable positioning, promotion and performance, WP5. Adinsi Laurent, Djibril Moussa Imayath, Honfozo Fifamè Laurenda, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2023. Abomey-Calavi : RTBfoods Project-CIRAD, 15 p.

Food quality profile of pounded yam and implications for yam breeding. Otegbayo Bolanle Omolara, Oluyinka Oroniran, Tanimola Abiola, Bisi Fawehinmi, Ayomide Alamu, Tomilola Bolaji, Madu Tessy, Okoye Benjamin, Chijioke Ugo, Ofoeze Miriam, Alamu Emmanuel Oladeji, Adesokan Michael, Ayetigbo Oluwatoyin, Bouniol Alexandre, DJibril-Mousa Imayath, Adinsi Laurent, Akissoé Noël, Cornet Denis, Agre Paterne Angelot, Asfaw Asrat, Obidiegwu Jude, Maziya‐Dixon Busie. 2023. Journal of the Science of Food and Agriculture, 17 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.

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. 2023. Journal of the Science of Food and Agriculture, 27 p.

Participatory processing diagnosis for attieke in Cote d'Ivoire. Surveys on Trait Preferences, WP1 - Activity 4. Diby N’Nan A. Sylvie, Ebah Djedji Catherine, Kanon Landry, Yapi Eric, Bouniol Alexandre, Bechoff Aurélie, Adinsi Laurent, Deuscher Zoé, Koffi Christiane, N’Zue Boni. 2023. Abidjan : RTBfoods Project-CIRAD, 26 p.

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. Ayetigbo Oluwatoyin, Arufe Vilas Santiago, Kouassi Antonin, Adinsi Laurent, Adesokan Michael, Escobar Andrés, Delgado Luis Fernando, Tanimola Abiola, Oroniran Oluyinka, Kendine Vepowo Cédric, Nakitto Mariam, Khakasa Elizabeth, Chijioke Ugo, Nowakunda Kephas, Ngoh Newilah Gérard, Otegbayo Bolanle Omolara, Akissoé Noël H., Lechaudel Mathieu, Tran Thierry, Alamu Emmanuel Oladeji, Maziya‐Dixon Busie, Mestres Christian, Dufour Dominique. 2023. Journal of the Science of Food and Agriculture, 13 p.

Standard Operating Protocol for sample preparation, determination of instrumental texture of steam-cooked cassava. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Honfozo Fifamè Laurenda, Hotegni Francis, Djibril Moussa Imayath, Akissoé Noël, Mestres Christian (collab.), Ayetigbo Oluwatoyin (collab.). 2023. Cotonou : RTBfoods Project-CIRAD, 20 p.

Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Diby N’Nan A. Sylvie, Deffan Prudence Kahndo, Adinsi Laurent, Bechoff Aurélie, Kanon Landry, Bouniol Alexandre, Yapi Eric, Deuscher Zoé, Bugaud Christophe, N'Zue Boni, Ebah Djedji Catherine. 2023. Journal of the Science of Food and Agriculture, 10 p.

Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa. Bouniol Alexandre, Ceballos Hernan, Bello Abolore, Teeken Béla, Olaosebikan Deborah Olamide, Owoade Durodola, Afolabi Agbona, Fotso Kuate Apollin, Madu Tessy, Okoye Benjamin, Ofoeze Miriam, Nwafor Solomon, Onyemauwa Nnaemeka, Adinsi Laurent, Forsythe Lora, Dufour Dominique. 2023. Journal of the Science of Food and Agriculture, 16 p.

Consumer testing of attieke in rural and urban areas in Côte d'Ivoire. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Ebah Djedji Catherine, Diby N’Nan A. Sylvie, Kanon Landry, Yapi Eric, Bechoff Aurélie, Adinsi Laurent, Bouniol Alexandre, Deuscher Zoé, Koffi Christiane, N’Zue Boni, Fliedel Geneviève (collab.). 2022. Abidjan : RTBfoods Project-CIRAD, 18 p.

Consumer testing of boiled and steamed sweetpotato in rural and urban areas in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Tinyiro Samuel Edgar, Mayanja Sarah, Swanckaert Jolien, Mukani Moyo, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (). 2022. Kampala : RTBfoods Project-CIRAD, 28 p.

Consumer testing of boiled cassava in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël, Fliedel Geneviève (collab.), Bechoff Aurélie (collab.). 2022. Cotonou : RTBfoods Project-CIRAD, 23 p.

Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Nanyonjo Ann Ritah, Hamba Sophia, Kanaabi Michael, Kawuki Robert Sezi, Fliedel Geneviève (collab.), Bechoff Aurélie (collab.), Adinsi Laurent (collab.). 2022. Kampala : RTBfoods Project-CIRAD, 26 p.

Consumer testing of boiled plantain in rural and urban areas in Cameroon. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Ngoh Newilah Gérard, Kendine Vepowo Cédric, Takam Ngouno Annie, Nya Nzimi Cendy Raymonde, Kuate Kengne Cédric, Ngombi Ngombi Eric, Nkouandou Mama, Maraval Isabelle (collab.), Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Njombé : RTBfoods Project-CIRAD, 22 p.

Consumer testing of boiled potato in rural and urban areas in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Tinyiro Samuel Edgar, Mudege Netsayi, Mayanja Sarah, Swanckaert Jolien, Mukani Moyo, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Kampala : RTBfoods Project-CIRAD, 23 p.

Consumer testing of boiled yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Madu Tessy, Okoye Benjamin, Ukeje Blessing, Onyemauwa Nnaemeka, Ofoeze Miriam, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Umudike : RTBfoods Project-CIRAD, 18 p.

Consumer testing of eba in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Madu Tessy, Okoye Benjamin, Ukeje Blessing, Onyemauwa Nnaemeka, Ofoeze Miriam, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Umudike : RTBfoods Project-CIRAD, 17 p.

Consumer testing of eba in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Bello Abolore, Olaosebikan Deborah Olamide, Oluwaseun Osunbade Adebowale, Maziya-Dixon Busie, Teeken Béla, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Ibadan : RTBfoods Project-CIRAD, 26 p.

Consumer testing of fufu in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Madu Tessy, Okoye Benjamin, Onyemauwa Nnaemeka, Ukeje Blessing, Ofoeze Miriam, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Umudike : RTBfoods Project-CIRAD, 19 p.

Consumer testing of matooke in rural and urban areas in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Akankwasa Kenneth, Marimo Pricilla, Nowakunda Kephas, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Kampala : RTBfoods Project-CIRAD, 24 p.

Consumer testing of pounded yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Otegbayo Bolanle Omolara, Oroniran Oluyinka, Fawehinmi Olabisi, Tanimola Abiola, Bolaji Tomilola, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Iwo : RTBfoods Project-CIRAD, 21 p.

Cost-effective cassava processing: Case study of small-scale flash-dryer reengineering. Tran Thierry, Abass Adebayo, Taborda Andrade Luis Alejandro, Chapuis Arnaud, Precoppe Marcelo, Adinsi Laurent, Bouniol Alexandre, Ojide Makuachukwu Gabriel, Adegbite Suraju Adeyemi, Lukombo Simon Singi, Sartas Murat, Teeken Béla, Fotso-Kuate Apollin, Ndjouenkeu Robert, Moreno Martin A., Belalcazar John, Becerra López-Lavalle Luis Agusto, Dufour Dominique. 2022. In : Root, tuber and banana food system innovations: value creation for inclusive outcomes. Thiele Graham (ed.), Friedman Michael (ed.), Campos Hugo (ed.), Polar Vivian (ed.), Bentley Jeffery W. (ed.). Cham : Springer, 105-143. ISBN 978-3-030-92024-1

RTBfoods step 5: Finalization of the food product profile. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Forsythe Lora, Marimo Pricilla, Ngoh Newilah Gérard, Bouniol Alexandre, Teeken Béla, Olaosebikan Deborah Olamide, Okoye Benjamin, Madu Tessy, Bechoff Aurélie, Adinsi Laurent, Akissoé Noël. 2022. Chatham Maritime : RTBfoods Project-CIRAD, 17 p.

Boiled yam end-user preferences and implications for trait evaluation. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.

Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël, Bechoff Aurélie (), Fliedel Geneviève (). 2021. Cotonou : RTBfoods Project-CIRAD, 20 p.

Gendered food mapping on boiled cassava in Benin. Understanding the Drivers of Trait Preferences and the Development of Multi-user RTB Product Profiles, WP1, Step 2. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Akissoé Noël, Hounhouigan Joseph Djidjoho, Forsythe Lora (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 48 p.

Participatory processing diagnosis of boiled cassava in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Bouniol Alexandre, Adinsi Laurent, Honfozo Fifamè Laurenda, Hounhouigan Joseph D., Akissoé Noël. 2021. Cotonou : RTBfoods Project-CIRAD, 24 p.

Participatory processing diagnosis of boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Bouniol Alexandre, Adinsi Laurent, Honfozo Fifamè Laurenda, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. Cotonou : RTBfoods Project-CIRAD, 27 p.

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël. 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 : 1278-1288.

Role of dewatering and roasting parameters on the quality of handmade gari. Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle. 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 : 1298-1310.

Sample preparation and cooking time for texture analysis of boiled yam. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Honfozo Fifamè Laurenda, Akissoé Noël, Dahdouh Layal (collab.), Ayetigbo Oluwatoyin (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 15 p.

Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Akissoé Noël, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 13 p.

Sensory characterization of boiled yam. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Akissoé Noël, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 13 p.

Assessment of the processing ability of improved cassava varieties into a traditional food product (Gari) in Benin. Bouniol Alexandre, Adinsi Laurent, Hotegni Francis, Delpech Antoine, Akissoé Noël, Fliedel Geneviève, Tran Thierry, Dufour Dominique. 2020. Savalou : CGIAR Research Program on Roots, Tubers and Bananas (RTB), 34 p. (RTB Working Paper, 2012-1)

First version of product profile from 'surveys on RTB consumption habits and preferences' for Gari in Cameroon. French version. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Ngoualem Kégah Franklin, Takam Tchuente Hubert Noel, Teeken Béla, Ndjouenkeu Robert, Bouniol Alexandre (collab.), Bechoff Aurélie (collab.), Adinsi Laurent (collab.), Madu Tessy (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2020. Ngaoundéré : RTBfoods Project-CIRAD, 42 p.

Gendered food mapping on boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Bakpe Jules, Adétonah Sounkoura, Akissoé Noël, Hounhouigan Joseph Djidjoho, Forsythe Lora (collab.). 2020. Cotonou : RTBfoods Project-CIRAD, 62 p.

Assessment of the processing ability of improved cassava varieties into a traditional food product (Lafun) in Benin. Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Akissoé Noël, Fliedel Geneviève, Tran Thierry, Dufour Dominique. 2019. Kétou : CGIAR Research Program on Roots, Tubers and Bananas (RTB), 29 p. (RTB Working Paper, 2012-1)

Sensory and physicochemical profiling of traditional and enriched gari in Benin. Adinsi Laurent, Akissoé Noël, Escobar Andrés, Prin Laure, Kougblenou Nadège, Dufour Dominique, Hounhouigan Joseph Djidjoho, Fliedel Geneviève. 2019. Food Science and Nutrition, 7 (10) : 3338-3348.

State of knowledge on boiled yam in Benin. Food Science & Gender. Adinsi Laurent, Adétonah Sounkoura, Akissoé Noël, Bakpe Jules, Hounhouigan Joseph Djidjoho, Assogba Jacob, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Cotonou : RTBfoods Project-CIRAD, 74 p.

Beta-Carotene bio-fortified cassava for Agbeli: processing and consumers perception in Benin. Adinsi Laurent, Akissoé Noël, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Dufour Dominique, Tran Thierry. 2018. . Cotonou : s.n., 1 p. Scientific Conference of the Global Cassava Partnership for the 21st. 4, Cotonou, Bénin, 11 Juin 2018/15 Mai 2018.

Standard Operating Procedure (SOP) to establish a diagnosis of a process with processors. Bouniol Alexandre, Escobar Andrés, Adinsi Laurent, Fliedel Geneviève, Tran Thierry, Dufour Dominique. 2018. Cotonou : CGIAR Research Program on Roots, Tubers and Bananas (RTB), 25 p. (RTB Working Paper, 2012-1)

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering. Adinsi Laurent, Mestres Christian, Akissoé Noël, Vieira-Dalodé Générose, Anihouvi Victor, Durand Noel, Hounhouigan Joseph Djidjoho. 2017. Food Control, 82 : 18-25.

Characterization of traditional food processes for gari production in Benin. SP24-18. Escobar Andrés, Bouniol Alexandre, Tran Thierry, Dufour Dominique, Adinsi Laurent, Akissoé Noël, Fliedel Geneviève. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. Nanning : WCRTC, Résumé, 1 p. World Congress on Root and Tuber Crops. 1, Nanning, Chine, 18 Janvier 2016/22 Janvier 2016.

Consumers acceptability of fortified gari, a cassava product in Benin. [S24-17]. Adinsi Laurent, Prin Laure, Kougblenou Nadège, Sacca Carole, Hounhouigan Joseph Djidjoho, Akissoé Noël, Fliedel Geneviève. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. WCRTC. Nanning : WCRTC, Résumé, 1 p. World Congress on Root and Tuber Crops. 1, Nanning, Chine, 18 Janvier 2016/22 Janvier 2016.

How assessing consumer acceptability of a large number of food products? Fliedel Geneviève, Maraval Isabelle, Bouniol Alexandre, Prin Laure, Adinsi Laurent, Monteiro Maria Joao, Tomlins Keith I., Dufour Dominique. 2016. In : Eurosense 2016. INRA, SFAS, E3S. Dijon : INRA-SFAS, Résumé, 1 p. European Conference on Sensory and Consumer Research. 7, Dijon, France, 11 Septembre 2016/14 Septembre 2016.

New approach for better assessing consumer acceptability of improved cassava food products. [S20-05]. Fliedel Geneviève, Monteiro Maria Joao, Tomlins Keith I., Maraval Isabelle, Bouniol Alexandre, Prin Laure, Adinsi Laurent, Akissoé Noël, Hanna Rachid, Dufour Dominique. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. WCRTC. Nanning : WCRTC, Résumé, 1 p. World Congress on Root and Tuber Crops. 1, Nanning, Chine, 18 Janvier 2016/22 Janvier 2016.

Characterization of traditional food processes for gari production in Benin. Escobar Andrés, Bouniol Alexandre, Fliedel Geneviève, Tran Thierry, Adinsi Laurent, Akissoé Noël, Dufour Dominique. 2015. . BIOTEC. Bangkok : BIOTEC, Résumé, 1 p. International Conference on Starch Technology. 8, Bangkok, Thaïlande, 3 Décembre 2015/4 Décembre 2015.

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Adinsi Laurent, Akissoé Noël, Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho. 2015. Food Science and Nutrition, 3 (1), 9 p.

The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage. Mestres Christian, Nguyen Tien Cuong, Adinsi Laurent, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Loiseau Gérard. 2015. Journal of Cereal Science, 63 : 8-13.

Le gowé: du savoir-faire traditionnel à une technologie innovante pour les marchés africains et européens. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël, Anihouvi Victor, Hounhouigan Joseph Djidjoho, Mestres Christian. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 29. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.

Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage. Munanga Bettencourt de Jesus, Mestres Christian, Loiseau Gérard, Adinsi Laurent, Fliedel Geneviève, Sacca Carole, Akissoé Noël, Kouame Christelle, Grabulos Joël, Hounhouigan Joseph Djidjoho. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 2 p. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.

Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël H., Anihouvi Victor, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2014. Food Chain, 4 (2) : 171-183.

Acceptability of Akpan, a fermented maize yoghurt-like product, by French consumers. In Deliverable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Grabulos Joël, Franco I.M., Monteiro Maria Joao, Maraval Isabelle, Lahon Marie-Christine, Forestier-Chiron Nelly, Declemy Anne-Laure, Adinsi Laurent, Akissoé Noël H., Pallet Dominique, Pintado Manuela, Tomlins Keith I.. 2013. s.l. : s.n., 29 p.

Optimization of cereal malt processing for Gowe production. Adinsi Laurent, Akissoé Noël, Vieira-Dalodé Générose, Mestres Christian, Hounhouigan Joseph Djidjoho. 2013. . SAAFoST. Pretoria : SAAFoST, 1 p. SAAFoST Biennial lnternational Congress and Exhibition. 20, Pretoria, Afrique du Sud, 7 Octobre 2013/9 Octobre 2013.

Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Michodjehoun-Mestres Laetitia, Maraval Isabelle, Lahon Marie-Christine, Declemy Anne-Laure, Adinsi Laurent, Akissoé Noël H., Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2012. s.l. : s.n., 20 p.

D 2.2.1. Intermediary report on new combined processes and cereal products. Project AFTER “African Food Tradition rEvisited by Research”. Adinsi Laurent, Ahmed Zahra S., Akissoé Noël H., Amoa-Awua Wisdom, Awad Sameh, Dalodé-Vieira Générose, Fliedel Geneviève, Hounhouigan Joseph D., Mestres Christian, Oduro-Yeboah C., Hassan-Wassef H.. 2012. s.l. : Projet AFTER-Union Européenne, 42 p.

D 5.3.2.1. Initial report on sensory and African consumer acceptance for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Adinsi Laurent, Ahmed Zahra S., Akissoé Noël H., Amengor Mary, Amoa-Awua Wisdom, Anihouvi Victor, Annan Theophilus, Anyebuno George, Bechoff Aurélie, Bennett Ben, Dalodé-Vieira Générose, Declemy Anne-Laure, Diako C., Dzomeku Matilda, Fliedel Geneviève, Hassan-Wassef H., Hounhouigan Joseph D., Obodai Mary, Oduro-Yeboah Charlotte, Ofori Hayford, Owusu M., Pallet Dominique, Sacca Carole, Aati Shahat Abdel, Keith I, Tomlins Keith I., Tortoe C.. 2012. s.l. : Projet AFTER-Union Européenne, 73 p.

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa. Sacca Carole, Adinsi Laurent, Anihouvi Victor, Akissoé Noël H., Dalodé-Vieira Générose, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Food Chain, 2 (2) : 207-220.