Résultats pour Auteur : "Alamu, Emmanuel"

Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot). Olaosebikan Deborah Olamide, Bello Abolore, De Sousa Kauê, Ndjouenkeu Robert, Adesokan Michael, Alamu Emmanuel, Agbona Afolabi, Van Etten Jacob, Kegah Franklin Ngoualem, Dufour Dominique, Bouniol Alexandre, Teeken Béla. 2023. Journal of the Science of Food and Agriculture, 12 p.

Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors. Teeken Béla, Agbona Afolabi, Abolore Bello, Olaosebikan Deborah Olamide, Alamu Emmanuel, Adesokan Michael, Awoyale Wasiu, Madu Tessy, Okoye Benjamin, Chijioke Ugo, Owoade Durodola, Okoro Maria, Bouniol Alexandre, Dufour Dominique, Hershey Clair, Rabbi Ismail Y., Maziya‐Dixon Busie, Egesi Chiedozie, Tufan Hale, Kulakow Peter. 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 : 1258-1277.

Harmonised SOP for NIRS measurement on intact cassava roots and yam tubers using NIRS FOSS. High-throughput phenotyping protocols (HTPP), WP3. Alamu Emmanuel, Adesokan Michael, Maziya-Dixon Busie, Meghar Karima (collab.), Davrieux Fabrice (collab.). 2022. Ibadan : RTBfoods Project-CIRAD, 13 p.

Harmonized SOP for NIRS Measurement on blended cassava and yam using NIRS FOSS. High-Throughput Phenotyping Protocols (HTPP), WP3. Alamu Emmanuel, Adesokan Michael, Maziya-Dixon Busie, Meghar Karima (collab.). 2022. Ibadan : RTBfoods Project-CIRAD, 13 p.

Harmonized SOP for NIRS acquisition on fresh intact and mashed cassava roots using portable NIRS ASD. High-throughput phenotyping protocols (HTPP), WP3. Ogbete Chukwudi, Okoronkwo Justice, Alamu Emmanuel, Adesokan Michael, Chijioke Ugo, Davrieux Fabrice, Meghar Karima (collab.). 2022. Montpellier : RTBfoods Project-CIRAD, 26 p.

Standard operating protocol for textural characterization of eba. Biophysical characterization of quality traits, WP2. Maziya-Dixon Busie, Adesokan Michael, Alamu Emmanuel, Wasiu Awoyale, Chijioke Ugo, Ayetigbo Oluwatoyin, Dahdouh Layal (collab.), Mestres Christian (collab.). 2022. Ibadan : RTBfoods Project-CIRAD, 16 p.

NIRS acquisition on fresh matooke fingers using the benchtop NIRS FOSS DS2500 and relating spectra to finger dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3. Nuwamanya Ephraim, Alamu Emmanuel, Adesokan Michael (collab.), Meghar Karima (collab.), Davrieux Fabrice (collab.). 2021. Kampala : RTBfoods Project-CIRAD, 11 p.

Sensory characterization of eba. Biophysical characterization of quality traits, WP2. Maziya-Dixon Busie, Oyedele Hakeem, Alamu Emmanuel, Awoyale Wasiu, Adesokan Michael, Chijioke Ugo, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Ibadan : RTBfoods Project-CIRAD, 13 p.

SOP for colour measurement in fresh yam (Dioscorea Sp.) and fresh cassava (Manihot esculenta) using chromameter. High-throughput phenotyping protocols (HTPP), WP3. Alamu Emmanuel, Adesokan Michael, Meghar Karima (collab.), Davrieux Fabrice (collab.). 2020. Lusaka : RTBfoods Project-CIRAD, 10 p.