Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Linly Banda"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Identification of high carotenoid germplasm is crucial to assist breeders in provitamin-A biofortification of sorghum (Sorghum bicolor [L.] Moench). High-performance liquid chromatography is the gold standard for carotenoid quantification, h
Externí odkaz:
https://doaj.org/article/d6dacb27baf84df094c3df569138ee87
Autor:
Linly Banda, Martina Kyallo, Jean-Baka Domelevo Entfellner, Mukani Moyo, Jolien Swanckaert, Robert O.M. Mwanga, Arnold Onyango, Esther Magiri, Dorcus C. Gemenet, Nasser Yao, Roger Pelle, Tawanda Muzhingi
Publikováno v:
Journal of Agriculture and Food Research, Vol 4, Iss , Pp 100121- (2021)
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylas
Externí odkaz:
https://doaj.org/article/0f0a9ee7d19d471ab5d646fd1c81c7e2
Autor:
Mukani Moyo, Mariam Nakitto, Arnold N. Onyango, Laurence J. M. Ducreux, Esther Magiri, Jolien Swanckaert, Linly Banda, Mark A. Taylor, Tawanda Muzhingi, Gordon J. McDougall
Publikováno v:
African Journal of Food Science. 15:145-151
Several instrumental texture analysis methods have been developed for use in sweetpotato. However, there are very few reports on the use of the wedge fracture test. The purpose of the study was to develop a texture analysis method using a wedge fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78ed15ae79482332bb5993c7f1f3118f
https://doi.org/10.5897/ajfs2020.2054
https://doi.org/10.5897/ajfs2020.2054
Autor:
Sarah Kisakye, Maria I. Andrade, Geneviève Fliedel, Edward E. Carey, Lora Forsythe, Thomas zum Felde, David Bamwirire, Bernard Yada, Wolfgang J. Grüneberg, Linly Banda, Mariam Nakitto, Suzanne D. Johanningsmeier, Tawanda Muzhingi, Beatrice Anena, Robert O. M. Mwanga, Jolien Swanckaert, Netsayi N. Mudege, Alexandre Bouniol, Mukani Moyo, Damalie Babirye Magala, Samuel Edgar Tinyiro, Sarah Mayanja
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science & Technology
International Journal of Food Science & Technology
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1675a402cb59ecaae33a3092a8d0ae2
http://agritrop.cirad.fr/596617/
http://agritrop.cirad.fr/596617/
Autor:
Linly, Banda, Martina, Kyallo, Jean-Baka, Domelevo Entfellner, Mukani, Moyo, Jolien, Swanckaert, Robert O M, Mwanga, Arnold, Onyango, Esther, Magiri, Dorcus C, Gemenet, Nasser, Yao, Roger, Pelle, Tawanda, Muzhingi
Publikováno v:
Journal of Agriculture and Food Research
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b47a463b712ce7d26a937cad188a23b2
https://pubmed.ncbi.nlm.nih.gov/34085050
https://pubmed.ncbi.nlm.nih.gov/34085050
Autor:
Maria I. Andrade, Edward E. Carey, Lora Forsythe, Benard Yada, Tawanda Muzhingi, Netsayi N. Mudege, Geneviève Fliedel, Wolfgang J. Grüneberg, Linly Banda, Thomas zum Felde, Suzanne D. Johanningsmeier, Jolien Swanckaert, Alexandre Bouniol, David Bamwirire, Mukani Moyo, Damalie Babirye Magala, Robert O. M. Mwanga, Samuel Edgar Tinyiro, Sarah Kisakye, Sarah Mayanja, Beatrice Anena, Mariam Nakitto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37a3be8203dc60999e6cea4f936cfe16
https://doi.org/10.1111/ijfs.14792/v2/response1
https://doi.org/10.1111/ijfs.14792/v2/response1
Autor:
Roger Pelle, Nasser Yao, Martina Kyallo, Linly Banda, Jolien Swanckaert, Esther Magiri, Dorcus C. Gemenet, Mukani Moyo, Tawanda Muzhingi, Robert O. M. Mwanga, Jean-Baka Domelevo Entfellner, Arnold N. Onyango
Publikováno v:
Journal of Agriculture and Food Research, Vol 4, Iss, Pp 100121-(2021)
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c87309171aea835eb7862d1357751d89
https://doi.org/10.1016/j.jafr.2021.100121
https://doi.org/10.1016/j.jafr.2021.100121