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Page 1
Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.
Mestres C, Taylor M, McDougall G, Arufe S, Tran T, Nuwamanya E, Dufour D, Nakitto M, Meghar K, Rinaldo D, Ollier L, Domingo R, Moreno JL, Delgado LF, Kouassi HA, Diby NAS, Mbeguie-A-Mbeguie D, Akissoe N, Adinsi L, Rolland-Sabate A. Mestres C, et al. Among authors: arufe s. J Sci Food Agric. 2024 Jun;104(8):4652-4661. doi: 10.1002/jsfa.12914. Epub 2023 Aug 31. J Sci Food Agric. 2024. PMID: 37559127
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH. Adinsi L, et al. Among authors: arufe s. J Sci Food Agric. 2024 Jun;104(8):4626-4634. doi: 10.1002/jsfa.12589. Epub 2023 Apr 20. J Sci Food Agric. 2024. PMID: 36995920
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Ayetigbo O, et al. Among authors: arufe s. J Sci Food Agric. 2024 Jun;104(8):4527-4539. doi: 10.1002/jsfa.13072. Epub 2023 Nov 29. J Sci Food Agric. 2024. PMID: 37872724 Review.
Glycosyl squaramides, a new class of supramolecular gelators.
Ramos J , Arufe S , Martin H , Rooney D , Elmes RBP , Erxleben A , Moreira R , Velasco-Torrijos T . Ramos J , et al. Among authors: arufe s. Soft Matter. 2020 Sep 14;16(34):7916-7926. doi: 10.1039/d0sm01075h. Epub 2020 Jul 29. Soft Matter. 2020. PMID: 32724982