Laurent Adinsi

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 16

Top Topics

Decision Making

Saccharomyces Cerevisiae

Top Venues

Journal of the science of food and agriculture

International journal of food science & technology

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Lora Forsythe, Deborah Olamide Olaosebikan, Béla Teeken, Gérard Ngoh Newilah, Sarah Mayanja, Ann Ritah Nanyonjo, Paula Iragaba, Benjamin Okoye, Pricilla Marimo, Akankwasa Kenneth, Laurent Adinsi, Cedric Kendine, Adetonah Sounkoura, Samuel Edgar Tinyiro, Alexandre Bouniol, Dominique Dufour, Noël H Akissoe, Tessy Madu
A case of transdisciplinarity and collaborative decision making: the co-construction of Gendered Food Product Profiles. Journal of the science of food and agriculture (2024)
Paula Iragaba, Laurent Adinsi, Luis Fernando Delgado, Ann Ritah Nanyonjo, Ephraim Nuwamanya, Enoch Wembabazi, Michael Kanaabi, Laurenda Honfozo, Francis Hotegni, Imayath Djibril-Moussa, Luis Fernando Londoño, Christophe Bugaud, Dominique Dufour, Robert Sezi Kawuki, Noël H Akissoe, Thierry Tran
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Journal of the science of food and agriculture (2024)
Paula Iragaba, Laurent Adinsi, Luis Fernando Delgado, Ann Ritah Nanyonjo, Ephraim Nuwamanya, Wembabazi Enoch, Michael Kanaabi, Laurenda Honfozo, Francis Hotegni, Imayath Djibril-Moussa, Luis Londoño, Christophe Bugaud, Dominique Dufour, Robert Sezi Kawuki, Noël H Akissoe, Thierry Tran
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Journal of the science of food and agriculture (2024)
Paula Iragaba, Laurent Adinsi, Luis Fernando Delgado, Ann Ritah Nanyonjo, Ephraim Nuwamanya, Enoch Wembabazi, Michael Kanaabi, Laurenda Honfozo, Francis Hotegni, Imayath Djibril-Moussa, Luis Fernando Londoño, Christophe Bugaud, Dominique Dufour, Robert Sezi Kawuki, Noël H Akissoe, Thierry Tran
Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Journal of the science of food and agriculture 104 (8) (2024)
Laurent Adinsi, Imayath Djibril Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O Alamu, Michael Adesokan, Santiago Arufe, Miriam Ofoeze, Benjamin Okoye, Tessy Madu, Francis Hotègni, Ugo Chijioke, Bolanle Otegbayo, Dominique Dufour, Joseph D Hounhouigan, Hernán Ceballos, Christian Mestres, Noël H Akissoe
Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. Journal of the science of food and agriculture (2023)
Alexandre Bouniol, Hernan Ceballos, Abolore Bello, Béla Teeken, Deborah Olamide Olaosebikan, Durodola Owoade, Agbona Afolabi, Apollin Fotso Kuate, Tessy Madu, Benjamin Okoye, Miriam Ofoeze, Solomon Nwafor, Nnaemeka Onyemauwa, Laurent Adinsi, Lora Forsythe, Dominique Dufour
Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops. Focus on cassava in sub-Saharan Africa. Journal of the science of food and agriculture (2023)
Bolanle Omolara Otegbayo, Oluyinka Oroniran, Abiola Tanimola, Bisi Fawehinmi, Ayomide Alamu, Tomilola Bolaji, Tessy Madu, Benjamin Okoye, Ugo Chijioke, Miriam Ofoeze, Emmanuel Oladeji Alamu, Michael Adesokan, Oluwatoyin E Ayetigbo, Alexandre Bouniol, Imayath DJibril-Mousa, Laurent Adinsi, Noël H Akissoe, Denis Cornet, Parterne Agre, Asrat Asfaw, Jude Obidiegwu, Busie Maziya-Dixon
Food Quality Profile of Pounded Yam and Implications For Yam Breeding. Journal of the science of food and agriculture (2023)
Aurélie Bechoff, Laurent Adinsi, Gérard Ngoh Newilah, Mariam Nakitto, Zoé Deuscher, Reuben Tendo Ssali, Ugo Chijioke, Elizabeth Khakasa, Kephas Nowakunda, Alexandre Bouniol, Dominique Dufour, Christophe Bugaud
Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the science of food and agriculture (2023)
Santiago Arufe, Oluwatoyin E Ayetigbo, Romain Domingo, Laurent Adinsi, Imayath Djibril Moussa, Laurenda Honfozo, Noël H Akissoe, Alexandre Bouniol, Christian Mestres
Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. Journal of the science of food and agriculture (2023)
Christian Mestres, Mark Taylor, Gordon McDougall, Santiago Arufe, Thierry Tran, Ephraim Nuwamanya, Dominique Dufour, Mariam Nakitto, Karima Meghar, Dominique Rinaldo, Lea Ollier, Romain Domingo, Jhon Larry Moreno, Luis Fernando Delgado, Hermann Antonin Kouassi, N'Nan Afoué Sylvie Diby, Didier Mbeguie-A-Mbeguie, Noël H Akissoe, Laurent Adinsi, Agnès Rolland-Sabate
Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs). Journal of the science of food and agriculture (2023)
N'Nan Afoué Sylvie Diby, Prudence Deffan, Laurent Adinsi, Aurelie Bechoff, Landry Kanon, Alexandre Bouniol, Yapi Eric, Zoe Deuscher, Christophe Bugaud, Boni N'Zue, Catherine Bomoh Ebah Djedji
Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the science of food and agriculture (2023)
Oluwatoyin E Ayetigbo, Santiago Arufe, Antonin Kouassi, Laurent Adinsi, Michael Adesokan, Andres Escobar, Luis Fernando Delgado, Abiola Tanimola, Oluyinka Oroniran, Cédric Kendine Vepowo, Mariam Nakitto, Elizabeth Khakasa, Ugo Chijioke, Kephas Nowakunda, Gérard Ngoh Newilah, Bolanle Omolara Otegbayo, Noël H Akissoe, Mathieu Lechaudel, Thierry Tran, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Christian Mestres, Dominique Dufour
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. Journal of the science of food and agriculture (2023)
Layal Dahdouh, Andrés Escobar, Eric Rondet, Julien Ricci, Geneviève Fliedel, Laurent Adinsi, Dominique Dufour, Bernard Cuq, Michèle Delalonde
Role of dewatering and roasting parameters in the quality of handmade gari. International journal of food science & technology 56 (3) (2020)
Laurenda Honfozo, Laurent Adinsi, Alexandre Bouniol, Sounkoura Adetonah, Lora Forsythe, Ulrich Kleih, Joseph D Hounhouigan, Geneviève Fliedel, Noël H Akissoe
Boiled yam end-user preferences and implications for trait evaluation. International journal of food science & technology 56 (3) (2020)
Alexandre Bouniol, Laurent Adinsi, Sègla Wilfrid Padonou, Francis Hotegni, Désiré Gnanvossou, Thierry Tran, Dominique Dufour, Djidjoho Joseph Hounhouigan, Noël H Akissoe
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International journal of food science & technology 56 (3) (2020)
Laurent Adinsi, Noël Akissoé, Andres Escobar, Laure Prin, Nadège Kougblenou, Dominique Dufour, Djidjoho Joseph Hounhouigan, Geneviève Fliedel
Sensory and physicochemical profiling of traditional and enriched gari in Benin. Food science & nutrition 7 (10) (2019)