Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

Properties and material models for construction materials post exposure to elevated temperatures

(2019) M.Z. Naser et al.   MECHANICS OF MATERIALS

A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta)

(2018) Angélica M. Jaramillo et al.   PLoS One

Variation in the evaluation of cis- and trans--carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method

(2016) B. Maziya-Dixon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions of heat and mass transfer in steam reheating of starchy foods

(2012) Shih-Rong Huang et al.   JOURNAL OF FOOD ENGINEERING

Biochemical characterization of extracellular polymeric substances extracted from an intertidal mudflat using a cation exchange resin

(2010) Guillaume Pierre et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

(2010) N.T. Djeni et al.   FOOD RESEARCH INTERNATIONAL

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