research area of Escobar, Andres, Asociado de Investigacion, The Alliance of Bioversity International and CIAT, The Alliance of Bioversity and CIAT
subject area of A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): Varietal, maturity, and boiling methods effects Boiling water treatment: A simple, rapid and effective technique for nematode and banana weevil management in banana and plantain (Musa spp.) planting material Carotenoid concentrations of native Andean potatoes as affected by cooking Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality Correlation between porosity of cork planks before and after boiling using near infrared spectroscopy Correlation of cooking time with wáter absorption and changes in relative density during boiling of cassava roots Effect of traditional nixtamalization process on starch annealing and the relation to pozole quality Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa. Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice HARDNESS OF COOKED MILLED RICE BY INSTRUMENTAL AND SENSORY METHODS Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation. Results of a Collaborative Test on the Measurement of Grain Elongation of Milled Rice During Cooking Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling The effects of simple processing on the cyanide content of cassava chips