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Dominique Dufour

Showing results (11-20 of 67) with videos related to

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Plos One|December 12, 2017
Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS)Ugochukwu N Ikeogu, Fabrice Davrieux, Dominique Dufour, et al.
Journal of the Science of Food and Agriculture|April 1, 2010
Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivarsAurélie Bechoff, Andrew Westby, Constance Owori, et al.
Critical Reviews in Food Science and Nutrition|August 6, 2016
Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and geneticsAurélie Bechoff, Keith Tomlins, Geneviève Fliedel, et al.
Carbohydrate Polymers|December 19, 2016
Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)Adriana Pulido Díaz, Denis Lourdin, Guy Della Valle, et al.
Food Science & Nutrition|October 30, 2019
Sensory and physicochemical profiling of traditional and enriched gari in BeninLaurent Adinsi, Noël Akissoé, Andres Escobar, et al.
Carbohydrate Polymers|February 13, 2013
Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)Agnès Rolland-Sabaté, Teresa Sanchez, Alain Buléon, et al.
International Journal of Food Science & Technology|March 29, 2021
Physicochemical and physiological changes during the ripening of Banana (<i>Musaceae)</i> fruit grown in ColombiaJhon Larry Moreno, Thierry Tran, Borja Cantero-Tubilla, et al.
International Journal of Food Science & Technology|March 29, 2021
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)Andrés Escobar, Eric Rondet, Layal Dahdouh, et al.
International Journal of Food Science & Technology|March 29, 2021
Role of dewatering and roasting parameters in the quality of handmade gariLayal Dahdouh, Andrés Escobar, Eric Rondet, et al.
Journal of the Science of Food and Agriculture|July 5, 2023
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking productsMaria A Ospina, Jhon Larry Moreno, Thierry Tran, et al.
Pageof 7

Showing results (11-20 of 67) with videos related to

Sort By:
Pageof 7
Plos One|December 12, 2017
Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS)Ugochukwu N Ikeogu, Fabrice Davrieux, Dominique Dufour, et al.
Journal of the Science of Food and Agriculture|April 1, 2010
Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivarsAurélie Bechoff, Andrew Westby, Constance Owori, et al.
Critical Reviews in Food Science and Nutrition|August 6, 2016
Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and geneticsAurélie Bechoff, Keith Tomlins, Geneviève Fliedel, et al.
Carbohydrate Polymers|December 19, 2016
Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)Adriana Pulido Díaz, Denis Lourdin, Guy Della Valle, et al.
Food Science & Nutrition|October 30, 2019
Sensory and physicochemical profiling of traditional and enriched gari in BeninLaurent Adinsi, Noël Akissoé, Andres Escobar, et al.
Carbohydrate Polymers|February 13, 2013
Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)Agnès Rolland-Sabaté, Teresa Sanchez, Alain Buléon, et al.
International Journal of Food Science & Technology|March 29, 2021
Physicochemical and physiological changes during the ripening of Banana (<i>Musaceae)</i> fruit grown in ColombiaJhon Larry Moreno, Thierry Tran, Borja Cantero-Tubilla, et al.
International Journal of Food Science & Technology|March 29, 2021
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)Andrés Escobar, Eric Rondet, Layal Dahdouh, et al.
International Journal of Food Science & Technology|March 29, 2021
Role of dewatering and roasting parameters in the quality of handmade gariLayal Dahdouh, Andrés Escobar, Eric Rondet, et al.
Journal of the Science of Food and Agriculture|July 5, 2023
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking productsMaria A Ospina, Jhon Larry Moreno, Thierry Tran, et al.
Pageof 7