UMR QualiSud

QualiSud a pour objectif de développer une démarche intégrée pour la production et la préservation de produits et d'aliments de qualité organoleptique, sanitaire et nutritionnelle optimales.

RTBfoods Project

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781 to 790 of 800 Results

INSTRUMENTAL TEXTURAL DATA FOR MATOOKE_Uganda_Batch 1.tab 30 sept. 2022 - Instrumental textural data for Matooke in Uganda Tabular Data - 2,2 KB - 2 Variables, 43 Observations - UNF:6:o2z7OV4I51bhTelO7hgntQ==
INSTRUMENTAL TEXTURAL DATA FOR MATOOKE_Uganda_Batch 2.tab 30 sept. 2022 - Instrumental textural data for Matooke in Uganda Tabular Data - 2,1 KB - 2 Variables, 43 Observations - UNF:6:Q3S1hjhrLvJswEbkgP5u0w==
Descriptive sensory analysis data for Fufu in Nigeria 30 sept. 2022 - RTBfoods Project Chijioke, Ugo, 2022, "Descriptive sensory analysis data for Fufu in Nigeria", https://doi.org/10.18167/DVN1/SZKUF2, CIRAD Dataverse, V1 Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. These files contains descriptive sensory data of fufu that was collected using panel trained following a standardized methodology. The...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR FUFU_NRCRI_NIGERIA. JAN 2022.xls 30 sept. 2022 - Descriptive sensory analysis data for Fufu in Nigeria MS Excel Spreadsheet - 387,5 KB - MD5: 5f29c1738140349710521f45306540fb
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR FUFU_NRCRI_NIGERIA. JULY 2022.xls 30 sept. 2022 - Descriptive sensory analysis data for Fufu in Nigeria MS Excel Spreadsheet - 926,0 KB - MD5: 03cecaae17aff338510cb924160fbd3d
Descriptive sensory analysis data for Eba in Nigeria 30 sept. 2022 - RTBfoods Project Adesokan, Michael; Maziya-Dixon, Busie; Oyedele, Hakeem; Alamu, Emmanuel; Awoyale, Wasiu, 2022, "Descriptive sensory analysis data for Eba in Nigeria", https://doi.org/10.18167/DVN1/BCNG5K, CIRAD Dataverse, V1, UNF:6:l1n+sNZeGsHyhqXsl2fzug== [fileUNF] Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR EBA_IITA_NIGERIA.tab 30 sept. 2022 - Descriptive sensory analysis data for Eba in Nigeria Tabular Data - 2,4 KB - 4 Variables, 26 Observations - UNF:6:l1n+sNZeGsHyhqXsl2fzug==
Descriptive sensory analysis data for pounded yam in Nigeria 30 sept. 2022 - RTBfoods Project Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Descriptive sensory analysis data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/QFDIQK, CIRAD Dataverse, V1, UNF:6:ZW7paQ6iHyEOlViv8Wcg5Q== [fileUNF] This file contains descriptive sensory data of pounded yam that was collected using panel trained following a standardized methodology. The data was collected by Bowen University team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use...
QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR POUNDED YAM_BOWEN_NIGERIA.tab 30 sept. 2022 - Descriptive sensory analysis data for pounded yam in Nigeria Tabular Data - 2,5 KB - 4 Variables, 26 Observations - UNF:6:ZW7paQ6iHyEOlViv8Wcg5Q==
Descriptive sensory analysis data for boiled cassava roots in Benin. 30 sept. 2022 - RTBfoods Project Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled cassava roots in Benin.", https://doi.org/10.18167/DVN1/3ROQIK, CIRAD Dataverse, V1, UNF:6:TqAg5Fs2ZDDGiytwnHZaFQ== [fileUNF] This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by train...

INSTRUMENTAL TEXTURAL DATA FOR MATOOKE_Uganda_Batch 1.tab

30 sept. 2022 - Instrumental textural data for Matooke in Uganda

Tabular Data - 2,2 KB - 2 Variables, 43 Observations -

INSTRUMENTAL TEXTURAL DATA FOR MATOOKE_Uganda_Batch 2.tab

30 sept. 2022 - Instrumental textural data for Matooke in Uganda

Tabular Data - 2,1 KB - 2 Variables, 43 Observations -

Descriptive sensory analysis data for Fufu in Nigeria

30 sept. 2022 - RTBfoods Project

Chijioke, Ugo, 2022, "Descriptive sensory analysis data for Fufu in Nigeria", https://doi.org/10.18167/DVN1/SZKUF2, CIRAD Dataverse, V1

Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. These files contains descriptive sensory data of fufu that was collected using panel trained following a standardized methodology. The...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR FUFU_NRCRI_NIGERIA. JAN 2022.xls

30 sept. 2022 - Descriptive sensory analysis data for Fufu in Nigeria

MS Excel Spreadsheet - 387,5 KB -

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR FUFU_NRCRI_NIGERIA. JULY 2022.xls

30 sept. 2022 - Descriptive sensory analysis data for Fufu in Nigeria

MS Excel Spreadsheet - 926,0 KB -

Descriptive sensory analysis data for Eba in Nigeria

30 sept. 2022 - RTBfoods Project

Adesokan, Michael; Maziya-Dixon, Busie; Oyedele, Hakeem; Alamu, Emmanuel; Awoyale, Wasiu, 2022, "Descriptive sensory analysis data for Eba in Nigeria", https://doi.org/10.18167/DVN1/BCNG5K, CIRAD Dataverse, V1, UNF:6:l1n+sNZeGsHyhqXsl2fzug== [fileUNF]

Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR EBA_IITA_NIGERIA.tab

30 sept. 2022 - Descriptive sensory analysis data for Eba in Nigeria

Tabular Data - 2,4 KB - 4 Variables, 26 Observations -

Descriptive sensory analysis data for pounded yam in Nigeria

30 sept. 2022 - RTBfoods Project

Ategbayo, Bolanle; Tanimola, Abiola; Oluinka, Oroniran, 2022, "Descriptive sensory analysis data for pounded yam in Nigeria", https://doi.org/10.18167/DVN1/QFDIQK, CIRAD Dataverse, V1, UNF:6:ZW7paQ6iHyEOlViv8Wcg5Q== [fileUNF]

This file contains descriptive sensory data of pounded yam that was collected using panel trained following a standardized methodology. The data was collected by Bowen University team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use...

QUANTITATIVE DESCRIPTIVE ANALYSIS DATA FOR POUNDED YAM_BOWEN_NIGERIA.tab

30 sept. 2022 - Descriptive sensory analysis data for pounded yam in Nigeria

Tabular Data - 2,5 KB - 4 Variables, 26 Observations -

Descriptive sensory analysis data for boiled cassava roots in Benin.

30 sept. 2022 - RTBfoods Project

Adinsi, Laurent; Akissoe, Noël, 2022, "Descriptive sensory analysis data for boiled cassava roots in Benin.", https://doi.org/10.18167/DVN1/3ROQIK, CIRAD Dataverse, V1, UNF:6:TqAg5Fs2ZDDGiytwnHZaFQ== [fileUNF]

This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by train...

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