Author Results for "Otegbayo, Bolanle Omolara"

Otegbayo, Bolanle Omolara
Tanimola, Abiola
Oroniran, Oluyinka
Alamu, Emmanuel Oladeji
Mestres, Christian
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Adesokan, Michael
Adinsi, Laurent
Ayetigbo, Oluwatoyin
Bouniol, Alexandre
Chijioke, Ugo

Showing 1 - 11 results of 11 for search '"Otegbayo, Bolanle Omolara"', query time: 0.05s Refine Results
  1. 1
    Sensory characterization of pounded yam. Biophysical characterization of quality traits, WP2
    monograph biblioteca
    CIRAD FR


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  2. 2
    Participatory processing diagnosis of pounded yam in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
    monograph biblioteca
    CIRAD FR


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  3. 3
    In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation
    biblioteca
    CGIAR


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  4. 4
    In situ dynamic rheological analysis of raw yam tubers: A potential phenotyping tool for quality evaluation
    article biblioteca
    CIRAD FR


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  5. 5
    Standard operating protocol for textural characterization of pounded yam. Biophysical characterization of quality traits, WP2
    monograph biblioteca
    CIRAD FR


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  6. 6
    Instrumental texture profile analyses of pounded yam produced from yam genotypes of contrasting pounding quality
    conference_item biblioteca
    CIRAD FR


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  7. 7
    Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis
    article biblioteca
    CIRAD FR


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  8. 8
    Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy
    article biblioteca
    CIRAD FR


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  9. 9
    Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact
    article biblioteca
    CIRAD FR


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  10. 10
    Food quality profile of pounded yam and implications for yam breeding
    article biblioteca
    CIRAD FR


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  11. 11
    Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
    article biblioteca
    CIRAD FR


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