International journal of food science & technology

Keyphrases

Publications

2023

Carolina Saori Ishii Mauro, Maryame Kadiri Hassani, Monica Barone, Maria Teresa Esposito, Yolanda Calle, Volker Behrends, Sandra Garcia, Patrizia Brigidi, Silvia Turroni, Adele Costabile
Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an in vitro pilot fermentation study. International journal of food science & technology (2023)
Carolina Saori Ishii Mauro, Maryame Kadiri Hassani, Monica Barone, Maria Teresa Esposito, Yolanda Calle, Volker Behrends, Sandra Garcia, Patrizia Brigidi, Silvia Turroni, Adele Costabile
Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an in vitro pilot fermentation study. International journal of food science & technology (2023)

volume 58, number 10, 2023

Aidan Kirkwood, Ian Fisk, Charfedinne Ayed, Yingjian Xu, Ni Yang
A flavour perspective of Tiepishihu ( Dendrobium officinale ) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International journal of food science & technology 58 (10) (2023)
Aidan Kirkwood, Ian Fisk, Charfedinne Ayed, Yingjian Xu, Ni Yang
A flavour perspective of Tiepishihu ( Dendrobium officinale ) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International journal of food science & technology 58 (10) (2023)

volume 57, number 10, 2022

Beaula Mutonhodza, Edward J M Joy, Elizabeth H Bailey, Murray R Lark, Muneta G M Kangara, Martin R Broadley, Tonderayi M Matsungo, Prosper Chopera
Linkages between soil, crop, livestock, and human selenium status in Sub-Saharan Africa: a scoping review. International journal of food science & technology 57 (10) (2022)

volume 56, number 3, 2021

Dominique Dufour, Clair Hershey, Bruce R Hamaker, Jim Lorenzen
Integrating end-user preferences into breeding programmes for roots, tubers and bananas. International journal of food science & technology 56 (3) (2021)
Ann Ritah Nanyonjo, Robert Sezi Kawuki, Florence Kyazze, Williams Esuma, Enoch Wembabazi, Dominique Dufour, Ephraim Nuwamanya, Hale Tufan
Assessment of end user traits and physicochemical qualities of cassava flour: a case of Zombo district, Uganda. International journal of food science & technology 56 (3) (2021)

volume 56, number 3, 2020

Graham Thiele, Dominique Dufour, Philippe Vernier, Robert O M Mwanga, Monica L Parker, Elmar Schulte Geldermann, Béla Teeken, Tesfamicheal Wossen, Elisabetta Gotor, Enoch Kikulwe, Hale Tufan, Sophie Sinelle, Amani Michel Kouakou, Michael Friedmann, Vivian Polar, Clair Hershey
A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding. International journal of food science & technology 56 (3) (2020)
Gregory J Scott
A review of root, tuber and banana crops in developing countries: past, present and future. International journal of food science & technology 56 (3) (2020)
Lora Forsythe, Hale Tufan, Alexandre Bouniol, Ulrich Kleih, Geneviève Fliedel
An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties. International journal of food science & technology 56 (3) (2020)
Kenneth Akankwasa, Pricilla Marimo, Robooni Tumuhimbise, Moreen Asasira, Elizabeth Khakasa, Innocent Mpirirwe, Uli Kleih, Lora Forsythe, Geneviève Fliedel, Dominique Dufour, Kephas Nowakunda
The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development. International journal of food science & technology 56 (3) (2020)
Gérard Ngoh Newilah, Cédric Kendine Vepowo, Annie Takam Ngouno, Alexandre Bouniol, Agnès Rolland-Sabaté, Vivien Meli Meli, Judéon Socrates Yong Lemoumoum, Lora Forsythe, Dominique Dufour, Geneviève Fliedel
Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding. International journal of food science & technology 56 (3) (2020)
Hermann Antonin Kouassi, Emma Fernande Assemand, Olivier Gibert, Isabelle Maraval, Julien Ricci, Deless Edmond Fulgence Thiemele, Christophe Bugaud
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. International journal of food science & technology 56 (3) (2020)
Jhon Larry Moreno Alzate, Thierry Tran, Borja Cantero-Tubilla, Karina López-López, Luis Augusto Becerra Lopez Lavalle, Dominique Dufour
Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia. International journal of food science & technology 56 (3) (2020)
Paula Iragaba, Sophia Hamba, Ephraim Nuwamanya, Michael Kanaabi, Ann Ritah Nanyonjo, Doreen Mpamire, Nicholas Muhumuza, Elizabeth Khakasa, Hale Ann Tufan, Robert Sezi Kawuki
Identification of cassava quality attributes preferred by Ugandan users along the food chain. International journal of food science & technology 56 (3) (2020)
Thierry Tran, Xiaofei Zhang, Hernán Ceballos, Jhon Larry Moreno Alzate, Jorge Luna, Andrés Escobar, Nelson Morante, John Belalcazar, Luis Augusto Becerra Lopez Lavalle, Dominique Dufour
Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots. International journal of food science & technology 56 (3) (2020)
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)
Ugo Chijioke, Tessy Madu, Benjamin Okoye, Amaka Promise Ogunka, Mercy Ejechi, Miriam Ofoeze, Chukwudi Ogbete, Damian Njoku, Justin Ewuziem, Confidence Kalu, Nnaemeka Onyemauwa, Blessing Ukeje, Oluchi Achonwa, Lora Forsythe, Geneviève Fliedel, Chiedozie Egesi
Quality attributes of fufu in South-East Nigeria: guide for cassava breeders. International journal of food science & technology 56 (3) (2020)
Béla Teeken, Afolabi Agbona, Abolore Bello, Deborah Olamide Olaosebikan, Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Tessy Madu, Benjamin Okoye, Ugo Chijioke, Durodola Owoade, Maria Okoro, Alexandre Bouniol, Dominique Dufour, Clair Hershey, Ismail Yusuf Rabbi, Bussie Maziya-Dixon, Chiedozie Egesi, Hale Tufan, Peter A Kulakow
Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors. 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)
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)
Andrés Escobar, Eric Rondet, Layal Dahdouh, Julien Ricci, Noël H Akissoe, Dominique Dufour, Thierry Tran, Bernard Cuq, Michèle Delalonde
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). International journal of food science & technology 56 (3) (2020)
Netsayi Noris Mudege, Sarah Mayanja, John Nyaga, Mariam Nakitto, Samuel Edgar Tinyiro, Damali Babirye Magala, Janet Cox Achora, Sarah Kisakye, David Bamwirire, Thiago Mendes, Tawanda Muzhingi
Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda. International journal of food science & technology 56 (3) (2020)
Robert O M Mwanga, Sarah Mayanja, Jolien Swanckaert, Mariam Nakitto, Thomas Zum Felde, Wolfgang J Grüneberg, Netsayi Noris Mudege, Mukani Moyo, Linly Banda, Samuel Edgar Tinyiro, Sarah Kisakye, David Bamwirire, Beatrice Anena, Alexandre Bouniol, Damalie Babirye Magala, Benard Yada, Edward E Carey, Maria Andrade, Suzanne D Johanningsmeier, Lora Forsythe, Geneviève Fliedel, Tawanda Muzhingi
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International journal of food science & technology 56 (3) (2020)
Reuben Tendo Ssali, Edward E Carey, Simon Imoro, Jan W Low, Eric Kuuna Dery, Abena Boakye, Ibok Oduro, Rachel M Omodamiro, Hauwa Ladi Yusuf, Eunice Etwire, Abigail O Iyilade, Souleimane Adekambi, Abdullahi Ali, Muhammad Haliru, Prince Maxwell Etwire
Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation. International journal of food science & technology 56 (3) (2020)
Edward E Carey, Reuben Tendo Ssali, Jan W Low
Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa. International journal of food science & technology 56 (3) (2020)
Eric K Dery, Edward E Carey, Reuben Tendo Ssali, Jan W Low, Suzanne D Johanningsmeier, Ibok Oduro, Abena Boakye, Rachael M Omodamiro, Hauwa L Yusuf
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa. International journal of food science & technology 56 (3) (2020)
Julius Juma Okello, Felix Mwala Shiundu, Janet Mwende, Carl-Johan Lagerkvist, Rose Adhiambo Nyikal, Penina Ngusye Muoki, John Mburu, Jan W Low, Guy Hareau, Simon Heck
Quality and psychosocial factors influencing purchase of orange-fleshed sweetpotato bread. 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)
Bolanle Omolara Otegbayo, Tessy Madu, Oluyinka Oroniran, Ugo Chijioke, Olabisi Fawehinmi, Benjamin Okoye, Abiola Tanimola, Patrick Adebola, Jude Obidiegwu
End-user preferences for pounded yam and implications for food product profile development. International journal of food science & technology 56 (3) (2020)
Emmanuel Oladeji Alamu, Ephraim Nuwamanya, Denis Cornet, Karima Meghar, Michael Adesokan, Thierry Tran, John Belalcazar, Lucienne Desfontaines, Fabrice Davrieux
Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: A review. International journal of food science & technology 56 (3) (2020)

volume 55, number 3, 2019

Hosea O Mokaya, Joel L Bargul, Janet W Irungu, Hans Michael G Lattorff
Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya. International journal of food science & technology 55 (3) (2019)

volume 51, number 9, 2016

Myriam Marie-Louise Grundy, Karen Lapsley, Peter Rory Ellis
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International journal of food science & technology 51 (9) (2016)