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Professor Andrew Westby
Professor Andrew Westby
Natural Resources Institute, University of Greenwich
Verified email at gre.ac.uk - Homepage
Title
Cited by
Cited by
Year
Cassava utilization, storage and small-scale processing.
A Westby
Cassava: Biology, production and utilization, 281-300, 2001
3282001
Methods for assessing quality characteristics of non-grain starch staples.(Part 3. Laboratory methods.)
Z Bainbridge, K Tomlins, K Wellings, A Westby
Natural Resources Institute, 1996
1981996
Detoxification of cassava during gari preparation
AT Vasconcelos, DR Twiddy, A Westby, PJA Reilly
International journal of food science & technology 25 (2), 198-203, 1990
1681990
Effect of processing methods on nutrients and anti-nutritional factors in cowpea
N Wang, MJ Lewis, JG Brennan, A Westby
Food chemistry 58 (1-2), 59-68, 1997
1581997
Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato
K Tomlins, C Owori, A Bechoff, G Menya, A Westby
Food Chemistry 131 (1), 14-21, 2012
1482012
Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato
A Bechoff, D Dufour, C Dhuique-Mayer, C Marouzé, M Reynes, A Westby
Journal of Food Engineering 92 (2), 164-171, 2009
1382009
Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
A Bechoff, C Dhuique-Mayer, M Dornier, KI Tomlins, R Boulanger, ...
Food Chemistry 121 (2), 348-357, 2010
1152010
Quality of flash and rotary dried fufu flour
LO Sanni, AA Adebowale, TA Filani, OB Oyewole, A Westby
J. Food Agric. Environ 4 (3and4), 74-78, 2006
1132006
Priority research questions for the UK food system
JSI Ingram, HL Wright, L Foster, T Aldred, D Barling, TG Benton, ...
Food Security 5, 617-636, 2013
1102013
Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children
K Tomlins, G Ndunguru, K Stambul, N Joshua, T Ngendello, E Rwiza, ...
Journal of the Science of Food and Agriculture 87 (13), 2436-2446, 2007
1002007
Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics
A Bechoff, K Tomlins, G Fliedel, LA Becerra Lopez-Lavalle, A Westby, ...
Critical Reviews in Food Science and Nutrition 58 (4), 547-567, 2018
992018
Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweetpotato cultivars
A Bechoff, A Westby, C Owori, G Menya, C Dhuique‐Mayer, D Dufour, ...
Journal of the Science of Food and Agriculture 90 (4), 622-629, 2010
962010
Consumer preferences and fungal and mycotoxin contamination of dried cassava products from Ghana
PW Wareing, A Westby, JA Gibbs, LT Allotey, M Halm
International journal of food science & technology 36 (1), 1-10, 2001
772001
Cyanogen reduction during lactic fermentation of cassava
A Westby, BK Choo
International Workshop on Cassava Safety 375, 209-216, 1994
751994
Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710
RA Sparringa, M Kendall, A Westby, JD Owens
Journal of Applied Microbiology 92 (2), 329-337, 2002
702002
Fermentation on naturally occurring toxins
A Westby, A Reilly, Z Bainbridge
Food Control 8 (5/6), 329, 1997
681997
Postharvest handling, transport and quality of sweet potato in Tanzania
KI Tomlins, GT Ndunguru, E Rwiza, A Westby
The Journal of Horticultural Science and Biotechnology 75 (5), 586-590, 2000
552000
Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil
A Bechoff, U Chijioke, KI Tomlins, P Govinden, P Ilona, A Westby, E Boy
Journal of Food Composition and Analysis 44, 36-44, 2015
502015
Analysis of condensed tannins using acidified vanillin
Z Bainbridge, K Tomlins, A Westby
Journal of Food Science and Agriculture 29, 77-79, 1996
481996
Retention and bioaccessibility of β-carotene in blended foods containing orange-fleshed sweet potato flour
A Bechoff, M Poulaert, KI Tomlins, A Westby, G Menya, S Young, ...
Journal of Agricultural and Food Chemistry 59 (18), 10373-10380, 2011
472011
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