Robert Ndjouenkeu

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 9

Top Topics

Decision Making

Cross Sectional

Top Venues

Journal of the science of food and agriculture

International journal of food science

International journal of food science & technology

Journal of lipids

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

Publications

Deborah Olamide Olaosebikan, Abolore Bello, Kauê de Sousa, Robert Ndjouenkeu, Michael Adesokan, Emmanuel Alamu, Afolabi Agbona, Jacob Van Etten, Franklin Ngoualem Kégah, Dominique Dufour, Alexandre Bouniol, Béla Teeken
Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the Triadic Comparison of Technologies approach (tricot). Journal of the science of food and agriculture (2023)
Emmanuel Oladeji Alamu, Béla Teeken, Oluwatoyin E Ayetigbo, Michael Adesokan, Ismail Kayondo, Ugo Chijioke, Tessy Madu, Benjamin Okoye, Abolore Bello, Damian Njoku, Ismail Yusuf Rabbi, Chiedozie Egesi, Robert Ndjouenkeu, Alexandre Bouniol, Kauê De Sousa, Dominique Dufour, Bussie Maziya-Dixon
Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding. Journal of the science of food and agriculture (2023)
Abolore Bello, Agbona Afolabi, Olaosebikan Olamide, Edughaen Gospel, Dominique Dufour, Alexandre Bouniol, Peter Iluebbey, Robert Ndjouenkeu, Rabbi Ismail, Bela Teeken
Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work. Journal of the science of food and agriculture (2023)
Germaine-Alice Wakem, Libert Brice Tonfack, Emmanuel Youmbi, Apollin Fotso Kuate, Cargele Masso, Komi K M Fiaboe, Rose Ndango, Isaac Tizé, Joel Grabulos, Dominique Dufour, Robert Ndjouenkeu, Didier Mbeguie-A-Mbeguie
Histological and biophysical changes of cassava roots during retting, a key step of fufu processing. Journal of the science of food and agriculture (2023)
Gaston Zomegni, Clement Saidou, Pierre Désiré Mbougueng, Robert Ndjouenkeu
Composition and Functional Effect of Mango ( Mangifera indica L .) Almond Flours on Wheat Dough Rheology. International journal of food science 2022 (2022)
Gaston Zomegni, Clement Saidou, Pierre Désiré Mbougueng, Robert Ndjouenkeu
Composition and Functional Effect of Mango ( Mangifera indica L .) Almond Flours on Wheat Dough Rheology. International journal of food science 2022 (2022)
Marcéline Joëlle Mbouche Fanmoe, Leopold Ngoune Tatsadjieu, Robert Ndjouenkeu
Ipomea batatas Leaf Powder from Cameroon: Antioxidant Activity and Antihyperlipidemic Effect in Rats Fed with a High-Fat Diet. Journal of lipids 2021 (2021)
Wasiu Awoyale, Emmanuel Oladeji Alamu, Ugo Chijioke, Thierry Tran, Hubert Noel Takam Tchuente, Robert Ndjouenkeu, Ngoualem Kegah, Busie Maziya-Dixon
A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation. International journal of food science & technology 56 (3) (2020)
Robert Ndjouenkeu, Franklin Ngoualem Kegah, Béla Teeken, Benjamin Okoye, Tessy Madu, Olamide Deborah Olaosebikan, Ugo Chijioke, Abolore Bello, Adebowale Oluwaseun Osunbade, Durodola Owoade, Noel Hubert Takam-Tchuente, Esther Biaton Njeufa, Isabelle Linda Nguiadem Chomdom, Lora Forsythe, Busie Maziya-Dixon, Geneviève Fliedel
From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria. International journal of food science & technology 56 (3) (2020)