Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Oroniran, Oluyinka"'
Autor:
Ayetigbo, Oluwatoyin, Arufe, Santiago, Kouassi, Antonin, Adinsi, Laurent, Adesokan, Michael, Escobar, Andres, Delgado, Luis Fernando, Tanimola, Abiola, Oroniran, Oluyinka, Kendine Vepowo, Cédric, Nakitto, Mariam, Khakasa, Elizabeth, Chijioke, Ugo, Nowakunda, Kephas, Ngoh Newilah, Gérard, Otegbayo, Bolanle, Akissoe, Noel, Lechaudel, Mathieu, Tran, Thierry, Alamu, Emmanuel Oladeji
Publikováno v:
Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4527-4539, 13p
Akademický článek
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This report summarizes the results of a ‘gendered food mapping’ survey carried out in Nigeria. Farmer-processors, processors and marketers were asked about the preferred and non-preferred characteristics at each stage of the processing of yam tub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec5247d262a6f8efa14221b4353d908
Sensory characteristics are key determinant factors to consumer preference for food products especially pounded yam. These food quality preferences varies across gender, region and several socioeconomic factors based on the quality characteristics/at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::cf72e13dc953df64c49572b349e42c3f
http://agritrop.cirad.fr/602042/
http://agritrop.cirad.fr/602042/
Autor:
Otegbayo, Bolanle, Oroniran, Oluyinka, Fawehinmi, Olabisi, Tanimola, Abiola, Bolaji, Tomilola
Quality attributes are perceived differently by various individuals, and sensory perceptions can be influenced by consumers' different demographic characteristics. Sensory preference among rural and urban consumers for yam varieties and those varieti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::48857e40c458fdd60c1c3b4c37a29a54
http://agritrop.cirad.fr/602098/
http://agritrop.cirad.fr/602098/
Autor:
Otegbayo, Bolanle, Oroniran, Oluyinka, Tanimola, Abiola, Bolaji, Oluwatomilola, Alamu, Ayomide
This document presents the Standard Operating Procedure (SOP) for instrumental texture evaluation of pounded yam developed by Bowen University team in Periods 3 and 4. The objective of this SOP was to develop and establish procedure for instrumental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a40a65408395a5b1de507227d67f0083
Autor:
Otegbayo, Bolanle, Oroniran, Oluyinka, Tanimola, Abiola, Bolaji, Oluwatomilola, Alamu, Ayomide, Ayetigbo, Oluwatoyin
Publikováno v:
Tropentag 2022. International research on food security, natural resource management and rural development: Can agroecological farming feed the world? Farmers' and academia's views. Book of abstracts
Traditional roots and tubers breeding techniques often target yield, disease/pest resistance and nutrition as important traits for breeding programs, while consumer food quality preferences such as textural quality are often neglected. Textural quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::69621e6c7d45782b52e0bfd9317f7e8f
http://agritrop.cirad.fr/603938/
http://agritrop.cirad.fr/603938/
Autor:
Oroniran, Oluyinka Olubukola, Samuel, Folake Olukemi, Otegbayo, Bolanle Omolara, Iwuamadi, Izuchukwu
Publikováno v:
Nigerian Journal of Nutritional Sciences; Vol. 42 No. 1 (2021); 130-140
Biscuits are commonly given to children as they grow to become toddlers, and as such efforts should be made to formulate biscuits to contribute to meeting their energy and other nutrient needs.Objective: The potential of malted millet and soy in vari
Sensory analysis is a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. Pounded yam is a glutinous dough made by peeling, boiling, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd9c29443c981e3644343d45441ab27
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.