Detalhe da pesquisa
1.
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.
J Sci Food Agric
; 2023 Apr 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-37086039
2.
Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.
J Sci Food Agric
; 2023 Jul 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-37400424
3.
Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.
J Sci Food Agric
; 2023 Aug 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-37559127
4.
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
J Sci Food Agric
; 2023 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36995920
5.
Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops.
J Sci Food Agric
; 2023 May 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-37226655
6.
Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: A review.
Int J Food Sci Technol
; 56(3): 1491-1501, 2021 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-33776247