| 1 |
Bifunctional biomass-derived 3D nitrogen-doped porous carbon for oxygen reduction reaction and solid-state supercapacitor
He DL, Zhao W, Li P, Liu ZW, Wu HY, Liu L, Han K, Liu L, Wan Q, Butt FK, Qu XH
Applied Surface Science, 465, 303, 2019 |
| 2 |
Optimization of Lactobacillus acidophilus cultivation using taro waste and evaluation of its biological activity
Hsieh SC, Liu JM, Pua XH, Ting YW, Hsu RJ, Cheng KC
Applied Microbiology and Biotechnology, 100(6), 2629, 2016 |
| 3 |
Bioethanol production from taro waste using thermo-tolerant yeast Kluyveromyces marxianus K21
Wu WH, Hung WC, Lo KY, Chen YH, Wan HP, Cheng KC
Bioresource Technology, 201, 27, 2016 |
| 4 |
Effect of high pressure homogenization (HPH) on the physical properties of taro (Colocasia esculenta (L). Schott) pulp
Yu ZY, Jiang SW, Cao XM, Jiang ST, Pan LJ
Journal of Food Engineering, 177, 1, 2016 |
| 5 |
Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions
Aboubakar, Njintang NY, Scher J, Mbofung CMF
Journal of Food Engineering, 91(3), 373, 2009 |
| 6 |
Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
Aboubakar, Njintang YN, Scher J, Mbofung CMF
Journal of Food Engineering, 86(2), 294, 2008 |
| 7 |
Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth
Njintang YN, Kesteloot R, Blancher G, Aboubakar, Scher J, Mbofung CMF
Journal of Food Engineering, 86(3), 349, 2008 |
| 8 |
Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety
Njintang NY, Parker ML, Moates GK, Faulds CB, Smith AC, Waldron KW, Mbofung CMF, Scher J
Journal of Food Engineering, 87(2), 172, 2008 |
| 9 |
Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour
Njintang NY, Mbofung CMF, Kesteloot R
Journal of Food Engineering, 81(1), 250, 2007 |
| 10 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Craig F, Smith AC, Waldron WK
Journal of Food Engineering, 82(2), 114, 2007 |
