Participatory appraisal of preferred traits, production constraints and postharvest challenges for cassava farmers in Rwanda

Metabolomics combined with chemometric tools (PCA, HCA, PLS-DA and SVM) for screening cassava (Manihot esculenta Crantz) roots during postharvest physiological deterioration

(2014) Virgílio Gavicho Uarrota et al.   FOOD CHEMISTRY

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

(2013) Leila Queiroz Zepka et al.   FOOD RESEARCH INTERNATIONAL

Enhanced Reactive Oxygen Species Scavenging by Overproduction of Superoxide Dismutase and Catalase Delays Postharvest Physiological Deterioration of Cassava Storage Roots

(2013) J. Xu et al.   PLANT PHYSIOLOGY

Changes in extended shelf life of cassava roots during storage in ambient conditions

(2013) T. Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Gene action controlling farmer preferred traits in cassava varieties adapted to mid-altitude tropical climatic conditions of western Kenya

(2012) W.V. Were et al.   FIELD CROPS RESEARCH

Extending Cassava Root Shelf Life via Reduction of Reactive Oxygen Species Production

(2012) T. Zidenga et al.   PLANT PHYSIOLOGY

Occurrence and distribution of cassava pests and diseases in Rwanda

(2011) G. Night et al.   AGRICULTURE ECOSYSTEMS & ENVIRONMENT

Cassava: constraints to production and the transfer of biotechnology to African laboratories

(2011) Simon E. Bull et al.   PLANT CELL REPORTS

Participatory selection assisted by DNA markers for enhanced drought resistance and productivity in rice (Oryza sativa L.)

(2010) A. Kanbar et al.   EUPHYTICA

Callose Deposition: A Multifaceted Plant Defense Response

(2010) Estrella Luna et al.   MOLECULAR PLANT-MICROBE INTERACTIONS

Constituents and secondary metabolite natural products in fresh and deteriorated cassava roots

(2010) Soad A.L. Bayoumi et al.   PHYTOCHEMISTRY

Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

(2007) José J. Rios et al.   FOOD CHEMISTRY