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Arufe Vilas Santiago

Unité d'affectation : UMR QUALISUD (Persyst)

Année de publication :

Type de document :

26 publications

Influence of physicochemical properties of yam starch and flour on extensibility of pounded yam in Côte d'Ivoire

Ayetigbo O., Ehounou A.E., Domingo R., Yapi E.Y., Gnahe H.D., Kouassi H.A., Diby N.A.S., Mbeguie-Mbeguie D., Brice Dibi K.E., Deffan P.K., N’Goran Haddad P., Mestres C., Arufe S., Dufour D.. 2025. LWT - Food Science and Technology, 223 : 12 p..

DOI: 10.1016/j.lwt.2025.117769

Article (a-revue à facteur d'impact)

Pounded yam: Scientific Report on Textural (extensibility) of yam population at CIRAD in Year 2025 at Guadeloupe

Arufe S., Ollier L., Domingo R., Baltyde M., Andypain S., Hubert O., Ayetigbo O.. 2025. Montpellier : CIRAD; RTB Breeding Project, 17 p..

Document technique

Screening of yam genotypes based on crumbliness of boiled yam

Honfozo L., Hotegni F., Adinsi L., Pede P., Arufe S., Akissoé N.. 2025. Cotonou : RTB Breeding; CIRAD, 16 p..

DOI: 10.18167/agritrop/00860

Document technique

Study on the effect of processing methods and storage conditions on starch functional properties and pectin content in cassava roots

Arufe S., Domingo R., Ollier L., Moreno J.L., Tran T., Dufour D.. 2025. Montpellier : RTB Breeding Project; CIRAD, 14 p..

DOI: 10.18167/agritrop/00861

Document technique

Summary on screening of breeding genotypes and identification of promising ones for boiled cassava, at CIAT Colombia

Tran T., Esuma W., Wembabazi E., Nanyonjo A.R., Iragaba P., Nuwamanya E., Londoño L., Moreno J.L., Ospina M.A., Luna J.L., Belalcazar J., Ceballos H., Zhang X., Fenstemaker S., Deuscher Z., Arufe Vilas S., Dufour D.. 2025. Montpellier : RTB Breeding; CIRAD, 1 diaporama (14 vues).

DOI: 10.18167/agritrop/00870

Document technique

Textural characterisation of pounded and boiled yam obtained from 20 Dioscorea alata genotypes of Cirad-Guadeloupe collection

Arufe S., Ollier L., Baltyde M., Hubert O., Andypain S.. 2025. Montpellier : RTB Breeding Project; CIRAD, 12 p..

DOI: 10.18167/agritrop/00858

Document technique

Textural (extensibility) & pectin assessment of yam population at CIRAD, Guadeloupe in 2024

Ayetigbo O., Domingo R., Ollier L., Julien T., Arufe S.. 2025. Montpellier : RTB Breeding Project; CIRAD, 16 p..

DOI: 10.18167/agritrop/00867

Document technique

Training / Support mission on instrumental textural characterization of boiled and pounded yam by penetrometry and pounded yam by Kieffer dough extensibility, Cirad-Guadeloupe, France

Arufe S.. 2025. Montpellier : RTB Breeding; CIRAD, 11 p..

DOI: 10.18167/agritrop/00854

Document technique

Characterising quality traits of boiled yam: Texture and taste for enhanced breeding efficiency and impact

Adinsi L., Djibril Moussa I., Honfozo L., Bouniol A., Meghar K., Alamu E.O., Adesokan M., Arufe Vilas S., Ofoeze M., Okoye B., Madu T., Hotegni F., Chijioke U., Otegbayo B.O., Dufour D., Hounhouigan J.D., Ceballos H., Mestres C., Akissoé N.H.. 2024. Journal of the Science of Food and Agriculture, 104 (8) : p. 4626-4634.

DOI: 10.1002/jsfa.12589

Article (a-revue à facteur d'impact)

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

Mestres C., Taylor M., McDougall G., Arufe Vilas S., Tran T., Nuwamanya E., Dufour D., Nakitto M., Meghar K., Rinaldo D., Ollier L., Domingo R., Moreno J.L., Delgado L.F., Kouassi H.A., Diby N.A.S., Mbeguie A Mbeguie D., Akissoé N., Adinsi L., Rolland-Sabaté A.. 2024. Journal of the Science of Food and Agriculture, 104 (8) : p. 4652-4661.

DOI: 10.1002/jsfa.12914

Article (a-revue à facteur d'impact)

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

Arufe Vilas S., Ayetigbo O., Domingo R., Adinsi L., Djibril Moussa I., Honfozo L., Akissoé N.H., Bouniol A., Mestres C.. 2024. Journal of the Science of Food and Agriculture, 104 (8) : p. 4738-4745.

DOI: 10.1002/jsfa.12598

Article (a-revue à facteur d'impact)

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products

Ayetigbo O., Arufe Vilas S., Kouassi A., Adinsi L., Adesokan M., Escobar A., Delgado L.F., Tanimola A., Oroniran O., Kendine Vepowo C., Nakitto M., Khakasa E., Chijioke U., Nowakunda K., Ngoh Newilah G., Otegbayo B.O., Akissoé N.H., Lechaudel M., Tran T., Alamu E.O., Mestres C., Dufour D.. 2024. Journal of the Science of Food and Agriculture, 104 (8) : p. 4527-4539.

DOI: 10.1002/jsfa.13072

Article (a-revue à facteur d'impact)

Extensibility of Guadeloupe collection of alata yam accessions reveal potential candidates for pounded yam production

Ayetigbo O., Arufe Vilas S., Domingo R., Hubert O., Andypain S., Dossa K., Mestres C., Dufour D.. 2024. In : Tielkes Eric (ed.). Tropentag 2024: Explore opportunities... for managing natural resources and a better life for all. Book of abstracts. Witzenhausen : DITSL, p. 172. Tropentag 2024, 2024-09-11/2024-09-13, Vienne (Autriche).

Communication de congrès

How to extract the varietal screening index from acceptability thresholds and overall liking ?

Adinsi L., Djibril Moussa I., Honfozo L., Bouniol A., Meghar K., Alamu E.O., Adesokan M., Arufe S., Ofoeze M., Okoye B., Madu T., Hotegni F., Pede P., Chijioke U., Otegbayo B., Hounhouigan J.D., Mestres C., Dufour D., Akissoé N.H.. 2024. Montpellier : CIRAD, 1 p.. Regional Sensory and Consumer Science Conference (Afrosense 2024), 2024-11-27/2024-11-29, Accra (Ghana).

DOI: 10.18167/agritrop/00851

Communication de congrès

Crumbliness of boiled yam through textural and dynamic rheology measurements

Honfozo L., Hotegni F., Adinsi L., Pede P., Ayetigbo O., Arufe S., Mestres C., Dufour D., Akissoé N.. 2024. Cotonou : RTB Breeding Project, 16 p..

DOI: 10.18167/agritrop/00846

Document technique

Relationship between sensory and instrumental stretchability of pounded yam

Adinsi L., Honfozo L., Hotegni F., Pede P., Ayetigbo O., Arufe S., Mestres C., Dufour D., Akissoé N.. 2024. Cotonou : RTB Breeding Project; CIRAD, 13 p..

DOI: 10.18167/agritrop/00785

Document technique

Standard operating procedure for determination of extensibility of pounded yam using Kieffer dough extensibility method

Adinsi L., Diby S.N., Bouniol A., Hotegni F., Deffan P., Domingo R., Honfozo L., Adesokan M., Alamu A., Chijioke U., Otegbayo B., Arufe S., Akissoé N., Mestres C., Dufour D., Ayetigbo O.. 2024. Cotonou : RTB Breeding Project; CIRAD, 20 p..

DOI: 10.18167/DVN1/J8EVS8

DOI: 10.18167/DVN1/ZDL9ZL

DOI: 10.18167/DVN1/MQ9VXZ

DOI: 10.18167/agritrop/00787

Document technique

Standard operating procedure for sample preparation and the measurement of texture of boiled yam

Adinsi L., Hotegni F., Honfozo L., Pede P., Akissoé N., Arufe S., Ayetigbo O.. 2024. Cotonou : RTB Breeding Project; CIRAD, 20 p..

DOI: 10.18167/DVN1/ELM3O0

DOI: 10.18167/DVN1/MQ9VXZ

DOI: 10.18167/DVN1/DTQFEX

DOI: 10.18167/agritrop/00786

Document technique

Standard operating protocol for characterization of instrumental color of Raw Matooke

Nowakunda K., Barekye A., Khakasa E., Babirye P.M., Kisaakye S., Mukasa Y., Arufe Vilas S.. 2024. Kampala : RTB Breeding Project; CIRAD, 15 p..

DOI: 10.18167/DVN1/YUJRYR

DOI: 10.18167/agritrop/00782

Document technique

Feuille de route des recherches Cirad à 10 ans sur la filière Sorgho et Mil

Ratnadass A., Vaksmann M., Rami J.F., Bastianelli D., Terrier N., Kountche B., Trouche G., Pot D., Dusserre J., Vom Brocke K., Arufe Vilas S., Dabat M.H., Baron C., Cote F.X., Luquet D.. 2023. Montpellier : CIRAD, 122 p..

Document technique

Identification des seuils d'acceptabilité des consommateurs pour le manioc bouilli

Deuscher Z., Ospina A., Ramos P., Moreno J.L., Luna J., Duarte C., Morera J., Salazar C., Londoño L., Arufe S., Tran T., Dufour D.. 2023. Cali : RTB Breeding; CIRAD, 18 p..

DOI: 10.18167/agritrop/00871

Document technique

MIRS & pectin content analyses for cassava cooking properties

Meghar K., Domingo R., Ollier L., Arufe Vilas S.. 2023. Montpellier : RTB Breeding; CIRAD, 14 p..

DOI: 10.18167/agritrop/00849

Document technique

Standard Operating Protocol for Determination of Bi-extensional viscosity of pounded yam by Lubricated Squeezing Flow (LSF) method. Biophysical characterization of quality traits, WP2

Arufe Vilas S., Ayetigbo O., Domingo R., Mestres C.. 2023. Montpellier : RTBfoods Project; CIRAD, 19 p..

DOI: 10.18167/DVN1/QNI0CH

DOI: 10.18167/DVN1/FMKA7H

DOI: 10.18167/agritrop/00686

Document technique

Standard operating protocol for the instrumental determination of extensibility of pounded yam. Biophysical characterization of quality traits, WP2

Ayetigbo O., Domingo R., Arufe Vilas S., Mestres C., Akissoé N., Otegbayo B.O.. 2023. Montpellier : RTBfoods Project; CIRAD, 18 p..

DOI: 10.18167/DVN1/USQ3U5

DOI: 10.18167/DVN1/KLXCJQ

DOI: 10.18167/DVN1/Q3K5DM

DOI: 10.18167/agritrop/00684

Document technique

Training on instrumental textural characterization of extensibility of pounded yam. Biophysical and textural characterization, WP2

Ayetigbo O., Mestres C., Arufe Vilas S.. 2023. Iwo : RTBfoods Project; CIRAD, 21 p..

DOI: 10.18167/agritrop/00754

Document technique

SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2

Escobar Salamanca A.F., Tran T., Arufe Vilas S.. 2022. Cali : RTBfoods Project; CIRAD, 17 p..

DOI: 10.18167/DVN1/OAURMK

DOI: 10.18167/agritrop/00683

Document technique

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