Noel Akissoe
Overview
Explore the profile of Noel Akissoe including associated specialties, affiliations and a list of published articles.
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Articles
17
Citations
69
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0
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Recent Articles
1.
Forsythe L, Olaosebikan O, Teeken B, Ngoh Newilah G, Mayanja S, Nanyonjo A, et al.
J Sci Food Agric
. 2024 Mar;
104(8):4485-4497.
PMID: 38483269
Crop breeding in sub-Saharan Africa has made considerable gains; however, postharvest and food-related preferences have been overlooked, in addition to how these preferences vary by gender, social difference and context....
2.
Iragaba P, Adinsi L, Delgado L, Nanyonjo A, Nuwamanya E, Wembabazi E, et al.
J Sci Food Agric
. 2024 Feb;
104(8):4561-4572.
PMID: 38319871
Background: Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption...
3.
Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, et al.
J Sci Food Agric
. 2023 Oct;
104(8):4527-4539.
PMID: 37872724
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the...
4.
Mestres C, Taylor M, McDougall G, Arufe S, Tran T, Nuwamanya E, et al.
J Sci Food Agric
. 2023 Aug;
104(8):4652-4661.
PMID: 37559127
Background: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine...
5.
Otegbayo B, Oluyinka O, Tanimola A, Bisi F, Ayomide A, Tomilola B, et al.
J Sci Food Agric
. 2023 Jul;
104(8):4635-4651.
PMID: 37439058
Background: Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming...
6.
Honfo F, Togbe E, Dekker M, Akissoe N
Food Sci Nutr
. 2022 Oct;
10(10):3453-3461.
PMID: 36249960
The increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition...
7.
Escobar A, Rondet E, Dahdouh L, Ricci J, Akissoe N, Dufour D, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1311-1321.
PMID: 33776238
The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale conventional) were compared in order to...
8.
Bouniol A, Adinsi L, Wilfrid Padonou S, Hotegni F, Gnanvossou D, Tran T, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1278-1288.
PMID: 33776235
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in...
9.
Adinsi L, Akissoe N, Escobar A, Prin L, Kougblenou N, Dufour D, et al.
Food Sci Nutr
. 2019 Oct;
7(10):3338-3348.
PMID: 31660147
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now,...
10.
Houngbedji M, Johansen P, Wilfrid Padonou S, Akissoe N, Arneborg N, Nielsen D, et al.
Food Microbiol
. 2018 Sep;
76:267-278.
PMID: 30166150
Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim...