Wangithi, C.M ; Nyangaresi, A.M ; Srinivasulu, R...
Wangithi, C.M.; Nyangaresi, A.M.; Srinivasulu, R.; Moyo, M.; Muzhingi, T.; Kawarazuka, N. 2023. Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker–DeGroot–Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya. Frontiers in Sustainable Food Systems. ISSN 2571-581X, 7. 15 p..  , 2023

Moyo, M ; Truong, V ; Šimunović, J...
Moyo, M.; Truong, V.; Šimunović, J.; Pankuku, J.; Abong, G.O.; Amagloh, F.K.; Fuchs, R.; Magnaghi, A.; Rajendran, S.; Grant, F.E.; Muzhingi, T. 2022. Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa. In Springer eBooks (pp. 145–172). https://doi.org/10.1007/978-3-030-92022-7_5.  , 2023

Annette, N.M ; Makeda, T ; Mukani, M.
Annette, N.M.; Makeda, T.; Mukani, M.; Muzhingi, T. 2023. Tailoring business models for small-medium food enterprises in Eastern Africa can drive the commercialization and utilization of vitamin A rich orange-fleshed sweet potato puree. Open agriculture. 8 p..  , 2023

Wafula, E.N ; Malavi, D.N ; Mbogo, D...
Wafula, E.; Malavi, D. N.; Mbogo, D.; Mwaura, L.; Moyo, M.; Muzhingi, T. 2022. Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products. African Journal of Food, Agriculture, Nutrition and Development. ISSN 1684-5374. 22(4), 20215–20230..  , 2023

Malavi, D.N ; Mbogo, D ; Moyo, M...
Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T. 2022. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. ISSN 2304-8158. 11(7), 18 p..  , 2022

Nakitto, M ; Johanningsmeier, S.D ; Moyo, M...
Nakitto, M.; Johanningsmeier, S. D.; Moyo, M.; Bugaud, C.; de Kock, H.; Dahdouh, L.; Forestier-Chiron, N.; Ricci, J.; Khakasa, E.; Ssali, R. T.; Mestres, C.; Muzhingi, T. 2022. Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda. Food Quality and Preference. ISSN 1873-6343. 101. 15 p..  , 2022

Abong, G.O ; Muzhingi, T ; Okoth, M.W...
Abong', G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, F., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M. and Ghimire, S. 2021. Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots. Food Science and Nutrition 9(2):1070-1078..  , 2021

Bocher, T.F ; Okello, J.J ; Sindi, K...
Bocher, T.F., Okello, J.J., Sindi, K., Nshimiyimana, J.C., Muzhingi, T., Low, J.W. 2020. Do Market-oriented Engendered Agriculture-health Interventions Affect Household Nutrition Outcomes: Evidence from an Orange-fleshed Sweetpotato Project in Rwanda. Ecology of Food and Nutrition, 20 p..  , 2021

Banda, L ; Kyallo, Martina ; Domelevo Entfellner, Jean-Baka...
Banda, L., Kyallo, M., Domelevo Entfellner, J.-B., Moyo, M., Swanckaert, J., Mwanga, R.O.M., Onyango, A., Magiri, E., Gemenet, D.C., Yao, N., Pelle, R. and Muzhingi, T. 2021. Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa. Journal of Agriculture and Food Research 4:100121..  , 2021

Moyo, M ; Ssali, R ; Namanda, S...
Moyo M., Ssali R., Namanda S., Nakitto M., Dery E.K., Akansake D., Adjebeng-Danquah J., van Etten J., de Sousa K., Lindqvist-Kreuze H., Carey E. and Muzhingi T. (2021) Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda. Frontiers in Sustainable Food Systems. 5. 17 p..  , 2021

Petry, N ; Wirth, J.P ; Friesen, V.M...
Petry, N., Wirth, J. P., Friesen, V. M., Rohner, F., Nkundineza, A., Chanzu, E., Tadesse, K. G., Gahutu, J. B., Neufeld, L. M., Birol, E., Boy, E., Mudyahoto, B., Muzhingi, T., & Mbuya, M. N. N. (2020). Assessing the Coverage of Biofortified Foods: Development and Testing of Methods and Indicators in Musanze, Rwanda. Current Developments in Nutrition. ISSN: 2475-2991, 4(8), 8 p..  , 2021

Mudege, Netsayi N ; Mayanja, S ; Nyaga, J...
Mudege, Netsayi N., Mayanja, S., Nyaga, J., Nakitto, M., Mendes, T., Tinyiro, E., Kisakye, S., Magala, D., Achora, J., Muzhingi, T. 2021. TH5.2: Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda. Presentation at the Cultivating equality conference, 12-15 October 2021..  , 2021

Mbogo, D ; Muzhingi, T ; Janaswamy, S
Mbogo, D., Muzhingi, T., Janaswamy, S. (2021). Starch digestibility and β‐carotene bioaccessibility in the orange‐ fleshed sweet potato puree‐wheat bread. Journal of Food Science. ISSN: 1750-3841. 86(3). 901–906..  , 2021

Malavi, D.N ; Abong, G.O ; Muzhingi, T
Malavi, D.N.; Abong, G.O.; Muzhingi, T. (2020). Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya. Food Control. ISSN 0956-7135..  , 2020

Mudege, N.N ; Mayanja, S ; Nyaga, J...
Mudege, N.N.; Mayanja, S.; Nyaga, J.; Nakitto, M.; Tinyiro, S.E.; Magala, D.B.; Achora, J.C.; Kisakye, S.; Bamwirire, D.; Mendes, T.; Muzhingi, T. (2020). Prioritizing quality traits for gender‐responsive breeding for boiled potato in Uganda. International Journal of Food Science and Technology. ISSN 1365-2621. Published Online 09Oct2020..  , 2020