Ugo Chijioke

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Aurélie Bechoff, Ugo Chijioke, Keith Tomlins et al. · Journal of Food Composition and Analysis · 2015 · 54 citations · Full text

Agriculture, Biochemistry, Food Science +15

‘Yellow is good for you’: Consumer perception and acceptability of fortified and biofortified cassava products

Aurélie Bechoff, Ugo Chijioke, A. Westby et al. · PLoS ONE · 2018 · 49 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Understanding cassava varietal preferences through pairwise ranking of <i>gari‐eba</i> and <i>fufu</i> prepared by local farmer–processors

Béla Teeken, Afolabi Agbona, Abolore Bello et al. · International Journal of Food Science & Technology · 2020 · 48 citations · Full text

Agriculture, Agronomy, Crop Sciences +11

From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

Robert Ndjouenkeu, Franklin Ngoualem Kégah, Béla Teeken et al. · International Journal of Food Science & Technology · 2020 · 47 citations · Full text

Agriculture, Agronomy, Food Science +9

End‐user preferences for pounded yam and implications for food product profile development

Bolanle Otegbayo, Tessy Madu, Oluyinka Oroniran et al. · International Journal of Food Science & Technology · 2020 · 32 citations · Full text

Agriculture, Food Science, Food Analysis +16