Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)

by Lefevre, Charlotte, Bohuon, Philippe, Akissoe, Lorene, Ollier, Léa, Matignon, Brigitte, Mestres, Christian

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption

by Coffigniez, Fanny, Briffaz, Aurélien, Mestres, Christian, Akissoe, Lorene, Bohuon, Philippe, El Maâtaoui, Mohamed

Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography

by Servent, Adrien, Akissoe, Lorene, Mertz, Christian, De Saint Priest, P., Avallone, Sylvie, Gies, Magali

Current consumption of traditional cowpea-based dishes in South Benin contributes to at least 30% of the recommended intake of dietary fibre, folate, and magnesium

by Akissoe, Lorene, Hemery, Youna, Madode, Yann Emeric, Icard-Vernière, Christèle, Rochette, Isabelle, Picq, Christian, Hounhouigan, Joseph Djidjoho, Mouquet-Rivier, Claire

A case of transdisciplinarity and collaborative decision making: The co-construction of Gendered Food Product Profiles

by 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