Biography:
Dr. Dominique Rinaldo after studying to become an agricultural engineer, she took a PhD degree in Animal physiology at Rennes University (France). In 1991, she came to Guadeloupe and was recruited at INRAe where she studied heat resistance and meat quality in growing pigs until 2004. Since, she has been working on the organoleptic, nutritional and functional qualities of starchy tropical food resources. First, she examined the influence of abiotic stress on banana quality for about ten years. Since 2015, she has been focusing on qualities of root crops, mainly yam, with a particular interest in their health benefits and their processing ability.
Title : Varietal and environmental influences on organoleptic and cooking quality of yam (Dioscorea spp) landraces
Title : Saponins profiling of yam (Dioscorea spp.) using UHPLC-DAD-MS as related to their nutritional quality
Title : Browning susceptibility due to cutting and cooking in new hybrids of water yam (Dioscorea alata) as related to their total phenolic content, phenolic profile and polyphenol oxidase activity