Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2000 1
2004 1
2005 1
2007 3
2008 1
2010 1
2014 2
2015 2
2016 1
2017 2
2018 3
2019 3
2020 3
2021 3
2022 2
2023 6
2024 1

Text availability

Article attribute

Article type

Publication date

Search Results

29 results

Results by year

Filters applied: . Clear all
Page 1
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: mestres c. J Sci Food Agric. 2023 Oct 23. doi: 10.1002/jsfa.13072. Online ahead of print. J Sci Food Agric. 2023. PMID: 37872724 Review.
Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds.
Coffigniez F, Briffaz A, Mestres C, Ricci J, Alter P, Durand N, Bohuon P. Coffigniez F, et al. Among authors: mestres c. Food Res Int. 2018 Nov;113:443-451. doi: 10.1016/j.foodres.2018.07.030. Epub 2018 Jul 27. Food Res Int. 2018. PMID: 30195540
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. J Sci Food Agric. 2023 Aug 9. doi: 10.1002/jsfa.12914. Online ahead of print. J Sci Food Agric. 2023. PMID: 37559127
Oxidative status of a yogurt-like fermented maize product containing phytosterols.
Descalzo AM, Rizzo SA, Servent A, Rossetti L, Lebrun M, Pérez CD, Boulanger R, Mestres C, Pallet D, Dhuique-Mayer C. Descalzo AM, et al. Among authors: mestres c. J Food Sci Technol. 2018 May;55(5):1859-1869. doi: 10.1007/s13197-018-3102-5. Epub 2018 Mar 19. J Food Sci Technol. 2018. PMID: 29666539 Free PMC article.
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: mestres c. J Sci Food Agric. 2023 Mar 30. doi: 10.1002/jsfa.12589. Online ahead of print. J Sci Food Agric. 2023. PMID: 36995920
29 results