Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Sounkoura A"'
Autor:
Laurenda F. Honfozo, Imayath M. Djibril Moussa, Laurent Adinsi, Alexandre Bouniol, Sounkoura Adetonah, Flora J. Chadare, Wilfried S. Padonou, Joseph D. Hounhouigan, Lora Forsythe, Noël H. Akissoe
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractCassava is one of the most common food crops grown and consumed in many parts of Africa, and boiled cassava is especially popular in West Africa. However, its quality characteristics and attributes are not well documented. This study aimed at
Externí odkaz:
https://doaj.org/article/10dbf1f8f4904bc6b16104954849bfff
Akademický článek
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Akademický článek
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Autor:
Forsythe, Lora, Marimo, Pricilla, Awoniyi, Olabisi, Ngoh Newilah, Gérard, Vepowo, Kendine Cedric, Mayanja, Sarah, Tinyiro, Samuel Edgar, Adetonah, Sounkoura, Bakpe, Jules, Olaosebikan, Deborah, Asasira, Deborah, Iragaba, Paula, Nanyonjo, Ann-Ritah, Okoye, Benjamin, Madu, Tessy
Gender equity and positively supporting the livelihoods of women and men in root, tuber and banana (RTB) value chains are core objectives of RTBfoods Work Package 1 (WP1) and are essential to meeting the overall project objective. Developing (RTB) va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82283f360faaa39f8f440d124d271354
Autor:
Adinsi, Laurent, Honfozo, Fifamè Laurenda, Adétonah, Sounkoura, Bakpe, Jules, Bouniol, Alexandre, Djibril Moussa, Imayath, Forsythe, Lora, Akissoé, Noël
This report details major steps taken by the UAC-FSA team in Benin to complete the boiled cassava product profile, following the methodology proposed within the work package 1 of the RTBfoods project. This document is to be considered as an annex to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::47c1726a59c940e38622f8ccb3f63db7
http://agritrop.cirad.fr/603847/
http://agritrop.cirad.fr/603847/
Autor:
Honfozo, Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Adetonah, Sounkoura, Forsythe, Lora, Kleih, Ulrich, Hounhouigan, Joseph D., Fliedel, Geneviève, Akissoe, Noël H.
Publikováno v:
International Journal of Food Science & Technology
Summary This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e9479745e4fabd718c2baa92dc6b4cde
http://europepmc.org/articles/PMC7983907
http://europepmc.org/articles/PMC7983907
Autor:
Honfozo, Fifamè Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Adétonah, Sounkoura, Forsythe, Lora, Kleih, Ulrich, Hounhouigan, Joseph Djidjoho, Fliedel, Geneviève, Akissoé, Noël
Publikováno v:
International Journal of Food Science and
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::195c07b66f699d789dcc404aa0842ed8
http://agritrop.cirad.fr/596331/
http://agritrop.cirad.fr/596331/
Autor:
Noël Akissoé, Laurenda Honfozo, Ulrich Kleih, Lora Forsythe, Laurent Adinsi, Joseph D. Hounhouigan, Geneviève Fliedel, Alexandre Bouniol, Sounkoura Adetonah
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b95fa63557cd9d71c01ee4dd675c6e84
https://doi.org/10.1111/ijfs.14707/v2/response1
https://doi.org/10.1111/ijfs.14707/v2/response1
Autor:
Honfozo, Fifamè Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Bakpe, Jules, Adétonah, Sounkoura, Akissoé, Noël, Hounhouigan, Joseph Djidjoho
This report is part of the RTBfoods project WP1 outputs, essentially the Step 2 which deals with the key user-preferred quality traits for each RTB crops under study, collected through surveys with end-users.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f90b7499b63e35e96b4c4e7946f56d5a