Mestres C - Search Results

1

Variability of grain quality in sorghum: association with polymorphism in Sh2, Bt2, SssI, Ae1, Wx and O2.

Figueiredo LF, Sine B, Chantereau J, Mestres C, Fliedel G, Rami JF, Glaszmann JC, Deu M, Courtois B. Figueiredo LF, et al. Among authors: mestres c. Theor Appl Genet. 2010 Oct;121(6):1171-85. doi: 10.1007/s00122-010-1380-z. Epub 2010 Jun 22. Theor Appl Genet. 2010. PMID: 20567801

2

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: mestres c. J Agric Food Chem. 2006 Nov 1;54(22):8501-9. doi: 10.1021/jf061054g. J Agric Food Chem. 2006. PMID: 17061827

3

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: mestres c. 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

4

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: mestres c. 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.

5

Deciphering urban consumer requirements for rice quality gives insights for driving the future acceptability of local rice in Africa: Case study in the city of Saint-Louis in senegal.

Mané I, Bassama J, Ndong M, Mestres C, Diedhiou PM, Fliedel G. Mané I, et al. Among authors: mestres c. Food Sci Nutr. 2021 Jan 21;9(3):1614-1624. doi: 10.1002/fsn3.2136. eCollection 2021 Mar. Food Sci Nutr. 2021. PMID: 33747473 Free PMC article.

6

Cooking behavior of rice in relation to kernel physicochemical and structural properties.

Vidal V, Pons B, Brunnschweiler J, Handschin S, Rouau X, Mestres C. Vidal V, et al. Among authors: mestres c. J Agric Food Chem. 2007 Jan 24;55(2):336-46. doi: 10.1021/jf061945o. J Agric Food Chem. 2007. PMID: 17227063

7

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé.

Mestres C, Bettencourt MJC, Loiseau G, Matignon B, Grabulos J, Achir N. Mestres C, et al. Food Res Int. 2017 Oct;100(Pt 1):102-111. doi: 10.1016/j.foodres.2017.06.059. Epub 2017 Jun 28. Food Res Int. 2017. PMID: 28873668

8

Digestibility prediction of cooked plantain flour as a function of water content and temperature.

Giraldo Toro A, Gibert O, Ricci J, Dufour D, Mestres C, Bohuon P. Giraldo Toro A, et al. Among authors: mestres c. Carbohydr Polym. 2015 Mar 15;118:257-65. doi: 10.1016/j.carbpol.2014.11.016. Epub 2014 Nov 20. Carbohydr Polym. 2015. PMID: 25542132

9

Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties.

Mestres C, Dorthe S, Akissoé N, Hounhouigan JD. Mestres C, et al. Plant Foods Hum Nutr. 2004 Summer;59(3):93-9. doi: 10.1007/s11130-004-0028-z. Plant Foods Hum Nutr. 2004. PMID: 15678714

10

Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.

Akissoe N, Mestres C, Hounhouigan J, Nago M. Akissoe N, et al. Among authors: mestres c. J Agric Food Chem. 2005 Apr 6;53(7):2552-7. doi: 10.1021/jf040265n. J Agric Food Chem. 2005. PMID: 15796594

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