attiéké

N'Nan, A. Sylvie Diby, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni and Djedji, Catherine Bomoh Ebah (2023) Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.13141)

breeding

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)

cassava

N'Nan, A. Sylvie Diby, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni and Djedji, Catherine Bomoh Ebah (2023) Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.13141)

consumer testing

N'Nan, A. Sylvie Diby, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni and Djedji, Catherine Bomoh Ebah (2023) Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.13141)

high-throughput phenotyping

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)

instrumental methods

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)

processing evaluation

N'Nan, A. Sylvie Diby, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni and Djedji, Catherine Bomoh Ebah (2023) Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.13141)

root crops and bananas

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)

sensory acceptance threshold

N'Nan, A. Sylvie Diby, Deffan, Kahndo Prudence, Adinsi, Laurent, Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Kanon, Alban Landry, Bouniol, Alexandre, Yapi, Yapi Eric, Deuscher, Zoé, Bugaud, Christophe, N'Zué, Boni and Djedji, Catherine Bomoh Ebah (2023) Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.13141)

sensory analysis

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)

user acceptability

Bechoff, Aurelie ORCID: https://orcid.org/0000-0001-8141-4448, Adinsi, Laurent, Newilah, Gérard Ngoh, Nakitto, Mariam, Deuscher, Zoé, Ssali, Reuben, Chijioke, Ugo, Khakasa, Elizabeth, Nowakunda, Kephas, Bouniol, Alexandre, Dufourg, Dominique and Bugaud, Christophe (2023) Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Journal of the Science of Food and Agriculture. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.12723)