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A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits

PloS one, 2015-06, Vol.10 (6), p.e0126777-e0126777

2015

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Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

Foods, 2022-11, Vol.11 (23), p.3759

2022

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Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.)

Postharvest biology and technology, 2016-02, Vol.112, p.14-23

2016

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Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content

International journal of food science & technology, 2024-09

2024

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Fruit density: A reliable indicator of sensory quality for mango

Scientia horticulturae, 2020-10, Vol.272, p.109548, Article 109548

2020

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Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4907-4914

2024

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Bruise susceptibility of banana peel in relation to genotype and post-climacteric storage conditions

Postharvest biology and technology, 2014-01, Vol.87, p.113-119

2014

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East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4551-4560

2024

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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, 2024-06, Vol.104 (8), p.4700-4708

2024

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Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Food quality and preference, 2022-10, Vol.101, p.104628-104628, Article 104628

2022

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Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

International journal of food science & technology, 2021-03, Vol.56 (3), p.1160-1170

2021

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Impact of farming type, variety and geographical origin on bananas bacterial community

Food control, 2020-03, Vol.109, p.106925, Article 106925

2020

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Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4615-4625

2024

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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, 2024-06, Vol.104 (8), p.4596-4605

2024

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Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4561-4572

2024

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A model approach revealed the relationship between banana pulp acidity and composition during growth and post harvest ripening

Scientia horticulturae, 2013-10, Vol.162, p.125-134

2013

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Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (Musa sp.)

Scientia horticulturae, 2016-11, Vol.211, p.399-409

2016

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Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.)

Postharvest biology and technology, 2013-10, Vol.84, p.1-8

2013

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Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

BMC plant biology, 2014-11, Vol.14 (1), p.310-310, Article 310

2014

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Preharvest temperature affects chilling injury in dessert bananas during storage

Journal of the science of food and agriculture, 2016-05, Vol.96 (7), p.2384-2390

2016

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Citrate and malate accumulation in banana fruit (Musa sp. AA) is highly affected by genotype and fruit age, but not by cultural practices

Scientia horticulturae, 2014-04, Vol.169, p.99-110

2014

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A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits: e0126777

PloS one, 2015-06, Vol.10 (6)

2015

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Sensory characterisation enabled the first classification of dessert bananas

Journal of the science of food and agriculture, 2011-04, Vol.91 (6), p.992-1000

2011

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Post-harvest banana peel splitting as a function of relative humidity storage conditions

Acta physiologiae plantarum, 2016-10, Vol.38 (10), p.1-14, Article 234

2016

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Application of thermal sums concept to estimate the time to harvest new banana hybrids for export

Scientia horticulturae, 2011-05, Vol.129 (1), p.52-57

2011

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A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits

Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.)

Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content

Fruit density: A reliable indicator of sensory quality for mango

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)

Bruise susceptibility of banana peel in relation to genotype and post-climacteric storage conditions

East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Impact of farming type, variety and geographical origin on bananas bacterial community

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

A model approach revealed the relationship between banana pulp acidity and composition during growth and post harvest ripening

Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (Musa sp.)

Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.)

Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

Preharvest temperature affects chilling injury in dessert bananas during storage

Citrate and malate accumulation in banana fruit (Musa sp. AA) is highly affected by genotype and fruit age, but not by cultural practices

A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits: e0126777

Sensory characterisation enabled the first classification of dessert bananas

Post-harvest banana peel splitting as a function of relative humidity storage conditions

Application of thermal sums concept to estimate the time to harvest new banana hybrids for export

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