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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava. Meghar Karima, Tran Thierry, Delgado Luis Fernando, Ospina Maria Alejandra, Moreno John Larry, Luna Jorge, Londoño Luis Fernando, Dufour Dominique, Davrieux Fabrice. 2024. Journal of the Science of Food and Agriculture, n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4782-4792.

Cassava cooking properties characterization using NIRS on fresh ground cassava. Davrieux Fabrice, Zhang Xiaofei, Londoño Luis Fernando, Belalcazar John, Tran Thierry. 2023. Saint Pierre : RTBfoods Project-CIRAD, 27 p.

NIRS & biophysical analyses: Tentative prediction of cassava cooking properties - Year 2. High-Throughput Phenotyping Protocols (HTPP), WP3. Davrieux Fabrice, Belalcazar John, Zhang Xiaofei, Tran Thierry. 2022. Saint Pierre : RTBfoods Project-CIRAD, 23 p.

SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2. Escobar Salamanca Andrés Felipe, Tran Thierry, Arufe Vilas Santiago (collab.). 2022. Cali : RTBfoods Project-CIRAD, 17 p.

NIRS and biophysical analyses on cassava cooking properties report. High-Throughput Phenotyping Protocols (HTPP), WP3. Davrieux Fabrice, Belalcazar Martinez John Eiver, Zhang Xiaofei, Tran Thierry. 2021. Saint-Pierre : RTBfoods Project-CIRAD, 18 p.

Proof of concept about biophysical bases of processing and cooking ability of boiled cassava. Biophysical characterization of quality traits, WP2. Mestres Christian, Ricci Julien, Ollier Léa, Tran Thierry, Moreno John Larry, Belalcazar John. 2021. Montpellier : RTBfoods Project-CIRAD, 10 p.