31 results on '"Tran, Thierry"'
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2. Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age
3. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
4. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas
5. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
6. Connecting Data for Consumer Preferences, Food Quality and Breeding in support of Market‐oriented Breeding of Root, Tuber, and Banana Crops
7. In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation
8. Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
9. Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system
10. Environmental impacts of examination gloves made of natural rubber and nitrile rubber, identified by life‐cycle assessment
11. Nitrous oxide emissions from cassava fields amended with organic and inorganic fertilizers
12. Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia
13. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
14. A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
15. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
16. Physicochemical and physiological changes during the ripening of Banana ( Musaceae) fruit grown in Colombia
17. Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review
18. Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots
19. Post‐harvest physiological deterioration in several cassava genotypes over sequential harvests and effect of pruning prior to harvest
20. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha
21. Computing the Ultrafast and Radiationless Electronic Excited State Decay of Cytosine and 5‐methyl‐cytosine Cations: Uncovering the Role of Dynamic Electron Correlation
22. Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches
23. Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes
24. Thermal properties of esterified cassava starches and their maltodextrins in various water systems
25. Comparative study on physicochemical properties of ensete and water caltrop with other root, tuber, and legume starches
26. Use of starch granules melting to control the properties of bio‐flour filled polypropylene and poly(butylene succinate) composites: Physico‐chemical properties
27. Use of starch granules melting to control the properties of bio‐flour filled polypropylene and poly(butylene succinate) composites: Mechanical properties
28. Effect of physico‐chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability
29. Effect of Starch Modifications and Hydrocolloids on Freezable Water in Cassava Starch Systems
30. Effect of Heat‐Moisture Treatment on Structural and Thermal Properties of Rice Starches Differing in Amylose Content
31. Gelatinization and Thermal Properties of Modified Cassava Starches
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