Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

(2018) Aurélie Bechoff et al.   PLoS One

Carotenoids retention in biofortified yellow cassava processed with traditional African methods

(2018) Victor Taleon et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata ) varieties

(2016) Busie Maziya-Dixon et al.   Food Science & Nutrition

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

(2016) Cornelia Felber et al.   Food Science & Nutrition

Biofortification: A New Tool to Reduce Micronutrient Malnutrition

(2015) Howarth E. Bouis et al.   FOOD AND NUTRITION BULLETIN

Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber

(2014) Oluwaseun P. Bamidele et al.   Food Science & Nutrition

Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

(2014) Oladeji E. Alamu et al.   Food Science & Nutrition

Biofortified cassava increases β-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women

(2013) Michael R. La Frano et al.   BRITISH JOURNAL OF NUTRITION

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

(2013) Fabiana F. De Moura et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

(2012) LuciaM. J. Carvalho et al.   Food & Nutrition Research

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

(2009) Julie A. Montagnac et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of Style of Processing on Retention and Bioaccessibility of β-Carotene in Cassava (Manihot esculanta, Crantz)

(2009) Sagar K. Thakkar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in total carotenoid content at different stages of traditional processing of yellow-fleshed cassava genotypes

(2008) Busie Maziya-Dixon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY