Bugaud C - Search Results

1

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

Nakitto M, Ssali RT, Johanningsmeier SD, Moyo M, de Kock H, Berget I, Okello JJ, Mayanja S, Tinyiro SE, Mendes T, Benard Y, Chelengat D, Osaru F, Bugaud C. Nakitto M, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4615-4625. doi: 10.1002/jsfa.12883. Epub 2023 Aug 8. J Sci Food Agric. 2024. PMID: 37490697

2

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

Nakitto M, Johanningsmeier SD, Moyo M, Bugaud C, de Kock H, Dahdouh L, Forestier-Chiron N, Ricci J, Khakasa E, Ssali RT, Mestres C, Muzhingi T. Nakitto M, et al. Among authors: bugaud c. Food Qual Prefer. 2022 Oct;101:104628. doi: 10.1016/j.foodqual.2022.104628. Food Qual Prefer. 2022. PMID: 36193098 Free PMC article.

3

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

Khakasa E, Muyanja C, Mugabi R, Bugaud C, Forestier-Chiron N, Uwimana B, Arinaitwe IK, Nowakunda K. Khakasa E, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4907-4914. doi: 10.1002/jsfa.12606. Epub 2023 Apr 29. J Sci Food Agric. 2024. PMID: 37029474

4

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

Bechoff A, Adinsi L, Ngoh Newilah G, Nakitto M, Deuscher Z, Ssali R, Chijioke U, Khakasa E, Nowakunda K, Bouniol A, Dufour D, Bugaud C. Bechoff A, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4700-4708. doi: 10.1002/jsfa.12723. Epub 2023 Jun 13. J Sci Food Agric. 2024. PMID: 37262338

5

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

Nowakunda K, Khakasa E, Ceballos H, Kenneth A, Tumuhimbise R, Bugaud C, Asasira M, Uwimana B, Bouniol A, Nuwamanya E, Forsythe L, Marimo P, Dufour D, Tushemereirwe W. Nowakunda K, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4551-4560. doi: 10.1002/jsfa.13070. Epub 2023 Nov 13. J Sci Food Agric. 2024. PMID: 37872774

6

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

Diby NAS, Deffan KP, Adinsi L, Bechoff A, Kanon AL, Bouniol A, Yapi YE, Deuscher Z, Bugaud C, N'Zué B, Ebah Djedji CB. Diby NAS, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4596-4605. doi: 10.1002/jsfa.13141. Epub 2023 Dec 9. J Sci Food Agric. 2024. PMID: 37986262

7

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

Iragaba P, Adinsi L, Delgado LF, Nanyonjo AR, Nuwamanya E, Wembabazi E, Kanaabi M, Honfozo L, Hotegni F, Djibril-Moussa I, Londoño LF, Bugaud C, Dufour D, Kawuki RS, Akissoé N, Tran T. Iragaba P, et al. Among authors: bugaud c. J Sci Food Agric. 2024 Jun;104(8):4561-4572. doi: 10.1002/jsfa.13363. Epub 2024 Feb 21. J Sci Food Agric. 2024. PMID: 38319871

8

Sensory characterisation enabled the first classification of dessert bananas.

Bugaud C, Deverge E, Daribo MO, Ribeyre F, Fils-Lycaon B, Mbéguié-A-Mbéguié D. Bugaud C, et al. J Sci Food Agric. 2011 Apr;91(6):992-1000. doi: 10.1002/jsfa.4270. Epub 2011 Jan 11. J Sci Food Agric. 2011. PMID: 21416474

9

Preharvest temperature affects chilling injury in dessert bananas during storage.

Bugaud C, Joannès-Dumec C, Louisor J, Tixier P, Salmon F. Bugaud C, et al. J Sci Food Agric. 2016 May;96(7):2384-90. doi: 10.1002/jsfa.7354. Epub 2015 Aug 13. J Sci Food Agric. 2016. PMID: 26211436

10

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

Kouassi HA, Assemand EF, Gibert O, Maraval I, Ricci J, Thiemele DEF, Bugaud C. Kouassi HA, et al. Among authors: bugaud c. Int J Food Sci Technol. 2021 Mar;56(3):1160-1170. doi: 10.1111/ijfs.14765. Epub 2020 Aug 30. Int J Food Sci Technol. 2021. PMID: 33776227 Free PMC article.

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