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Mung Bean: Technological and Nutritional Potential

Critical reviews in food science and nutrition, 2015-01, Vol.55 (5), p.670-688

2015

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Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Critical reviews in food science and nutrition, 2016-07, Vol.56 (9), p.1454-1487

2016

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On Processing Potato: 1. Survey of the Ontology, History and Participating Actors

Potato research, 2023-06, Vol.66 (2), p.301-338

2023

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On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes

Potato research, 2023-06, Vol.66 (2), p.429-468

2023

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On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

Potato research, 2023-06, Vol.66 (2), p.339-383

2023

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On Processing Potato 3: Survey of Performances, Productivity and Losses in the Supply Chain

Potato research, 2023-06, Vol.66 (2), p.385-427

2023

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Baobab Food Products: A Review on their Composition and Nutritional Value

Critical reviews in food science and nutrition, 2009-03, Vol.49 (3), p.254-274

2009

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On Processing Potato. 5. Survey of Societal Benefits, Stewardship and Surroundings

Potato research, 2023-06, Vol.66 (2), p.469-505

2023

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Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

Food science & technology, 2013-10, Vol.53 (2), p.507-516

2013

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Number of Salmonella on chicken breast filet at retail level and its implications for public health risk

Journal of food protection, 2007-09, Vol.70 (9), p.2045-2055

2007

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Quality Function Deployment (QFD)—can it be used to develop food products?

Food quality and preference, 2003, Vol.14 (4), p.327-339

2003

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Preparation, consumption, and nutritional composition of West African cowpea dishes

Ecology of food and nutrition, 2011-03, Vol.50 (2), p.115-136

2011

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Nutrient composition of selected newly bred and established mung bean varieties

Food science & technology, 2013-11, Vol.54 (1), p.249-256

2013

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Modified atmosphere packaging of fresh meats-sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

Packaging technology & science, 2008-01, Vol.21 (1), p.37-46

2008

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A chain information model for structured knowledge management: towards effective and efficient food product improvement

Trends in food science & technology, 2003-11, Vol.14 (11), p.469-477

2003

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Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption

Ecology of food and nutrition, 2010-07, Vol.49 (4), p.279-297

2010

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Extraction of antioxidant pigments from dye sorghum leaf sheaths

Food science & technology, 2012-04, Vol.46 (1), p.49-55

2012

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The role of abdominal drainage in pancreatic resection – A multicenter validation study for early drain removal

Pancreatology : official journal of the International Association of Pancreatology (IAP) ... [et al.], 2019-09, Vol.19 (6), p.888-896

2019

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Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments

Food quality and preference, 2015-03, Vol.40, p.221-229

2015

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Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet

Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1461-1471

2014

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Consumer orientation of product developers and their product perception compared to that of consumers

Trends in food science & technology, 2004, Vol.15 (10), p.489-497

2004

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Consumer-oriented technology development

Trends in food science & technology, 1998-11, Vol.9 (11-12), p.409-414

1998

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Indigenous Knowledge and Processing of Adansonia Digitata L. Food Products in Benin

Ecology of food and nutrition, 2008-01, Vol.47 (4), p.338-362

2008

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An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model

Trends in food science & technology, 2007-01, Vol.18 (3), p.150-158

2007

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Promoting dye-sorghum for local and global markets

Acta horticulturae, 2023-03 (1361), p.45-52

2023

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Mung Bean: Technological and Nutritional Potential

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

On Processing Potato: 1. Survey of the Ontology, History and Participating Actors

On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

On Processing Potato 3: Survey of Performances, Productivity and Losses in the Supply Chain

Baobab Food Products: A Review on their Composition and Nutritional Value

On Processing Potato. 5. Survey of Societal Benefits, Stewardship and Surroundings

Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

Number of Salmonella on chicken breast filet at retail level and its implications for public health risk

Quality Function Deployment (QFD)—can it be used to develop food products?

Preparation, consumption, and nutritional composition of West African cowpea dishes

Nutrient composition of selected newly bred and established mung bean varieties

Modified atmosphere packaging of fresh meats-sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

A chain information model for structured knowledge management: towards effective and efficient food product improvement

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption

Extraction of antioxidant pigments from dye sorghum leaf sheaths

The role of abdominal drainage in pancreatic resection – A multicenter validation study for early drain removal

Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments

Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet

Consumer orientation of product developers and their product perception compared to that of consumers

Consumer-oriented technology development

Indigenous Knowledge and Processing of Adansonia Digitata L. Food Products in Benin

An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model

Promoting dye-sorghum for local and global markets

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