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  1. 1
    Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

    Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage von Adedeji, Olajide E., Anuonye, Julian C., Ekundayo, Fortune A., Olaoye, Taye F., Babalola, Abibat O., Ogundahunsi, Gbenga J.

    Veröffentlicht in Journal of food research

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  2. 2
    Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds

    Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds von Chigwedere, Claire M, Olaoye, Taye F, Tadele, Wonbebo W, Yi, Junjie, Wibowo, Scheling, Kyomugasho, Clare, Jamsazzadeh Kermani, Zahra, Pallares Pallares, Andrea, Kebede, Biniam T, Van Loey, Ann, Grauwet, Tara, Hendrickx, Marc

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