Professor Andrew Westby
Professor Andrew Westby
Natural Resources Institute, University of Greenwich
Verified email at - Homepage
Cited by
Cited by
Cassava utilization, storage and small-scale processing
A Westby
Cassava: Biology, production and utilization 1 (1), 281-300, 2002
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
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
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
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
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 MarouzÚ, M Reynes, A Westby
Journal of Food Engineering 92 (2), 164-171, 2009
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
Priority research questions for the UK food system
JSI Ingram, HL Wright, L Foster, T Aldred, D Barling, TG Benton, ...
Food Security 5 (5), 617-636, 2013
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
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
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
Cyanogen reduction during lactic fermentation of cassava
A Westby, BK Choo
International Workshop on Cassava Safety 375, 209-216, 1994
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
Fermentation on naturally occurring toxins
A Westby, A Reilly, Z Bainbridge
Food Control 8 (5/6), 329, 1997
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
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
Strategic environmental assessment: an assessment of the impact of cassava production and processing on the environment and biodiversity
RH Howeler, CG Oates, AC Allem, G Chuzel, G Henry, CH Hershey, ...
Food and Agriculture Organization of the United Nations (FAO); Internationalá…, 2001
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
Characterization ofgari andfu-fu preparation procedures in Nigeria
A Westby, DR Twiddy
World Journal of Microbiology and Biotechnology 8 (2), 175-182, 1992
Processing of fufu from cassava in Nigeria: problems and prospects for development
LO Sanni, JO Akingbala, AO Oguntunde, ZA Bainbridge, AJ Graffham, ...
Science, Technology and Development (United Kingdom), 1998
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