Fliedel G - Search Results

1

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

Monteiro MJ, Costa AI, Fliedel G, Cissé M, Bechoff A, Pallet D, Tomlins K, Pintado MM. Monteiro MJ, et al. Among authors: fliedel g. Food Chem. 2017 Jun 15;225:202-212. doi: 10.1016/j.foodchem.2016.11.127. Epub 2016 Nov 23. Food Chem. 2017. PMID: 28193416

2

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

Bechoff A, Cissé M, Fliedel G, Declemy AL, Ayessou N, Akissoe N, Touré C, Bennett B, Pintado M, Pallet D, Tomlins KI. Bechoff A, et al. Among authors: fliedel g. Food Chem. 2014 Apr 1;148:112-9. doi: 10.1016/j.foodchem.2013.09.132. Epub 2013 Oct 3. Food Chem. 2014. PMID: 24262534 Free article.

3

Consumer acceptance and sensory profiling of reengineered kitoza products.

Pintado AI, Monteiro MJ, Talon R, Leroy S, Scislowski V, Fliedel G, Rakoto D, Maraval I, Costa AI, Silva AP, Pallet D, Tomlins K, Pintado MM. Pintado AI, et al. Among authors: fliedel g. Food Chem. 2016 May 1;198:75-84. doi: 10.1016/j.foodchem.2015.08.128. Epub 2015 Sep 8. Food Chem. 2016. PMID: 26769507 Free article.

4

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

Akissoé NH, Sacca C, Declemy AL, Bechoff A, Anihouvi VB, Dalodé G, Pallet D, Fliedel G, Mestres C, Hounhouigan JD, Tomlins KI. Akissoé NH, et al. Among authors: fliedel g. J Sci Food Agric. 2015 Jul;95(9):1876-84. doi: 10.1002/jsfa.6892. Epub 2014 Oct 7. J Sci Food Agric. 2015. PMID: 25171784

5

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.

Bechoff A, Tomlins K, Fliedel G, Becerra Lopez-Lavalle LA, Westby A, Hershey C, Dufour D. Bechoff A, et al. Among authors: fliedel g. Crit Rev Food Sci Nutr. 2018 Mar 4;58(4):547-567. doi: 10.1080/10408398.2016.1202888. Epub 2017 Jul 19. Crit Rev Food Sci Nutr. 2018. PMID: 27494196 Review.

6

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin.

Adinsi L, Akissoé NH, Dalodé-Vieira G, Anihouvi VB, Fliedel G, Mestres C, Hounhouigan JD. Adinsi L, et al. Among authors: fliedel g. Food Sci Nutr. 2015 Jan;3(1):1-9. doi: 10.1002/fsn3.166. Epub 2014 Dec 2. Food Sci Nutr. 2015. PMID: 25649142 Free PMC article.

7

Development of NIRS equations for food grain quality traits through exploitation of a core collection of cultivated sorghum.

de Alencar Figueiredo LF, Davrieux F, Fliedel G, Rami JF, Chantereau J, Deu M, Courtois B, Mestres C. de Alencar Figueiredo LF, et al. Among authors: fliedel g. J Agric Food Chem. 2006 Nov 1;54(22):8501-9. doi: 10.1021/jf061054g. J Agric Food Chem. 2006. PMID: 17061827

8

Boiled yam end-user preferences and implications for trait evaluation.

Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, Hounhouigan JD, Fliedel G, Akissoe NH. Honfozo L, et al. Among authors: fliedel g. Int J Food Sci Technol. 2021 Mar;56(3):1447-1457. doi: 10.1111/ijfs.14707. Epub 2020 Jul 25. Int J Food Sci Technol. 2021. PMID: 33776245 Free PMC article.

9

Sensory and physicochemical profiling of traditional and enriched gari in Benin.

Adinsi L, Akissoé N, Escobar A, Prin L, Kougblenou N, Dufour D, Hounhouigan DJ, Fliedel G. Adinsi L, et al. Among authors: fliedel g. Food Sci Nutr. 2019 Sep 9;7(10):3338-3348. doi: 10.1002/fsn3.1201. eCollection 2019 Oct. Food Sci Nutr. 2019. PMID: 31660147 Free PMC article.

10

The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development.

Akankwasa K, Marimo P, Tumuhimbise R, Asasira M, Khakasa E, Mpirirwe I, Kleih U, Forsythe L, Fliedel G, Dufour D, Nowakunda K. Akankwasa K, et al. Among authors: fliedel g. Int J Food Sci Technol. 2021 Mar;56(3):1124-1134. doi: 10.1111/ijfs.14813. Epub 2020 Oct 8. Int J Food Sci Technol. 2021. PMID: 33776225 Free PMC article.

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