E-LIB Suche - Ergebnisse für: Muzhingi, Tawanda

1

Consumer willingness to pay a premium for orange-fleshed sw..:

Wangithi, Charity M. ; Nyangaresi, Annette M. ; Srinivasulu, Rajendran...
Frontiers in Sustainable Food Systems. 7 (2023) - p. , 2023

Link: https://doi.org/10.3389/..

2

Application of the scaling readiness approach for scaling o..:

Chesoli, Rose Nakhaye ; Sartas, Murat ; Muzhingi, Tawanda.
Crop Science. 64 (2023) 3 - p. 1517-1524 , 2023

Link: https://doi.org/10.1002/..

3

Orange-Fleshed Sweetpotato Puree: A Breakthrough Product fo..:

, In: Root, Tuber and Banana Food System Innovations,

Moyo, Mukani ; Truong, Van-Den ; Simunovic, Josip... - p. 145-172 , 2022

Link: https://doi.org/10.1007/..

4

Sensory guided selection criteria for breeding consumer-pre..:

Nakitto, Mariam ; Johanningsmeier, Suzanne D. ; Moyo, Mukani...
Food Quality and Preference. 101 (2022) - p. 104628 , 2022

Link: https://doi.org/10.1016/..

5

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour..:

Malavi, Derick ; Mbogo, Daniel ; Moyo, Mukani...
Foods. 11 (2022) 7 - p. 1051 , 2022

Link: https://doi.org/10.3390/..

6

Analysis of β-amylase gene (Amyβ) variation reveals allele ..:

Banda, Linly ; Kyallo, Martina ; Domelevo Entfellner, Jean-Baka...
Journal of Agriculture and Food Research. 4 (2021) - p. 100121 , 2021

Link: https://doi.org/10.1016/..

7

Effect of food safety training on behavior change of food h..:

Malavi, Derick Nyabera ; Abong', George Ooko ; Muzhingi, Tawanda
Food Control. 119 (2021) - p. 107500 , 2021

Link: https://doi.org/10.1016/..

8

Starch digestibility and β‐carotene bioaccessibility in the..:

Mbogo, Daniel ; Muzhingi, Tawanda ; Janaswamy, Srinivas
Journal of Food Science. 86 (2021) 3 - p. 901-906 , 2021

Link: https://doi.org/10.1111/..

9

Consumer Preference Testing of Boiled Sweetpotato Using Cro..:

Moyo, Mukani ; Ssali, Reuben ; Namanda, Sam...
Frontiers in Sustainable Food Systems. 5 (2021) - p. , 2021

Link: https://doi.org/10.3389/..

10

Assessing the Coverage of Biofortified Foods: Development a..:

Petry, Nicolai ; Wirth, James P ; Friesen, Valerie M...
Current Developments in Nutrition. 4 (2020) 8 - p. nzaa107 , 2020

Link: https://doi.org/10.1093/..

11

Assessing the Coverage of Biofortified Foods: Development a..:

Petry, Nicolai ; Wirth, James ; Friesen, Valerie...
Current Developments in Nutrition. 4 (2020) - p. nzaa067_060 , 2020

Link: https://doi.org/10.1093/..

12

Processing methods affect phytochemical contents in product..:

Abong', George Ooko ; Muzhingi, Tawanda ; Okoth, Michael Wandayi...
Food Science & Nutrition. 9 (2020) 2 - p. 1070-1078 , 2020

Link: https://doi.org/10.1002/..

13

Prioritising quality traits for gender‐responsive breeding ..:

Mudege, Netsayi Noris ; Mayanja, Sarah ; Nyaga, John...
International Journal of Food Science & Technology. 56 (2020) 3 - p. 1362-1375 , 2020

Link: https://doi.org/10.1111/..

14

Phytochemicals in Leaves and Roots of Selected Kenyan Orang..:

Ooko Abong', George ; Muzhingi, Tawanda ; Wandayi Okoth, Michael...
International Journal of Food Science. 2020 (2020) - p. 1-11 , 2020

Link: https://doi.org/10.1155/..

15

Do Market-oriented Engendered Agriculture-health Interventi..:

Bocher, Temesgen F. ; Okello, Julius Juma ; Sindi, Kirimi...
Ecology of Food and Nutrition. 60 (2020) 3 - p. 304-323 , 2020

Link: https://doi.org/10.1080/..