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From cassava to gari: Mapping of quality characteristics and end-user preferences in Cameroon and Nigeria. Ndjouenkeu Robert, Ngoualem Kegah Franklin, Teeken Béla, Okoye Benjamin, Madu Tessy, Olamide Olaosebikan Deborah, Chijioke Ugo, Bello Abolore, Oluwaseun Osunbade Adebowale, Owoade Durodola, Takam‐Tchuente Noel Hubert, Biaton Njeufa Esther, Nguiadem Chomdom Isabelle Linda, Forsythe Lora, Maziya‐Dixon Busie, 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 : 1223-1238.

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). Escobar Andrés, Rondet Eric, Dahdouh Layal, Ricci Julien, Akissoé Noël H., Dufour Dominique, Tran Thierry, 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 : 1311-1321.

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.

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.

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.

Development of a novel integrated approach to monitor processing of cassava roots into gari: Macroscopic and microscopic scales. Escobar Andrés, Dahdouh Layal, Rondet Eric, Ricci Julien, Dufour Dominique, Tran Thierry, Cuq Bernard, Delalonde Michèle. 2018. Food and Bioprocess Technology, 11 (7) : 1370-1380.

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 measurement on milled and un-milled gari. High-throughput phenotyping protocols (HTPP), WP3. Alamu Emmanuel Oladeji, Adesokan Michael, Meghar Karima (collab.), Davrieux Fabrice (collab.). 2021. Ibadan : RTBfoods Project-CIRAD, 10 p.

Participatory processing diagnosis for Gari/Eba in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Abolore Bello, Olaosebikan Deborah Olamide, Osunbgbade Adewale, Teeken Béla, Bouniol Alexandre (collab.). 2021. Ibadan : RTBfoods Project-CIRAD, 34 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.

State Of knowledge for gari/eba in Nigeria. Food Science, Gender & Market. Teeken Béla, Abolore Bello, Olaosebikan Deborah Olamide, Owoade Durodola, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Ibadan : RTBfoods Project-CIRAD, 23 p.

State of knowledge on gari in Cameroon. Food Science & Market. Ngoualem Kegah Franklin, Takam Tchuente Hubert Noel, Ndjouenkeu Robert, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Ngaoundere : RTBfoods Project-CIRAD, 89 p.