Karima Meghar

5PUBLICATIONS
35CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Food technologyFood chemistry and food sensory scienceFood safety, traceability, certification and authenticity
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Publications (5)

|Aug 09, 2023
Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.

Christian Mestres, Mark Taylor, Gordon McDougall

|Jul 03, 2023
Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.

Mahugnon Ezékiel Houngbo, Lucienne Desfontaines, Jean-Louis Diman

|May 25, 2023
Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops.

Elizabeth Arnaud, Naama Menda, Thierry Tran

|Apr 22, 2023
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.

Karima Meghar, Thierry Tran, Luis Fernando Delgado

|Mar 30, 2023
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

Laurent Adinsi, Imayath Djibri-Moussa, Laurenda Honfozo

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Frequent Collaborators

4 joint publications

Dominique Dufour

3 joint publications

Christian Mestres

2 joint publications

Laurent Adinsi

2 joint publications

Noël H Akissoé