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Internal Quality Assessment of East African Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and Industrial Applications.
Foods. 2023 Nov 29;12(23):4323. doi: 10.3390/foods12234323.
Foods. 2023.
PMID: 38231782
Free PMC article.
East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits.
Nowakunda K, Khakasa E, Ceballos H, Kenneth A, Tumuhimbise R, Bugaud C, Asasira M, Uwimana B, Bouniol A, Nuwamanya E, Forsythe L, Marimo P, Dufour D, Tushemereirwe W.
Nowakunda K, et al.
J Sci Food Agric. 2024 Jun;104(8):4551-4560. doi: 10.1002/jsfa.13070. Epub 2023 Nov 13.
J Sci Food Agric. 2024.
PMID: 37872774
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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D.
Ayetigbo O, et al. Among authors: nowakunda k.
J Sci Food Agric. 2024 Jun;104(8):4527-4539. doi: 10.1002/jsfa.13072. Epub 2023 Nov 29.
J Sci Food Agric. 2024.
PMID: 37872724
Review.
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Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas.
Akankwasa K, Marimo P, Bouniol A, Tumuhimbise R, Asasira M, Kisakye S, Khakasa E, Tinyiro E, Mukasa Y, Tukashaba L, Namuddu MG, Ssenyonga PB, Dufour D, Tushemereirwe W, Nowakunda K.
Akankwasa K, et al. Among authors: nowakunda k.
J Sci Food Agric. 2024 Jun;104(8):4709-4721. doi: 10.1002/jsfa.13043. Epub 2023 Dec 6.
J Sci Food Agric. 2024.
PMID: 37824735
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Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users.
Bechoff A, Adinsi L, Ngoh Newilah G, Nakitto M, Deuscher Z, Ssali R, Chijioke U, Khakasa E, Nowakunda K, Bouniol A, Dufour D, Bugaud C.
Bechoff A, et al. Among authors: nowakunda k.
J Sci Food Agric. 2024 Jun;104(8):4700-4708. doi: 10.1002/jsfa.12723. Epub 2023 Jun 13.
J Sci Food Agric. 2024.
PMID: 37262338
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Evaluation of a low-resource soy protein production method and its products.
Gulkirpik E, Donnelly A, Nowakunda K, Liu K, Andrade Laborde JE.
Gulkirpik E, et al. Among authors: nowakunda k.
Front Nutr. 2023 Apr 20;10:1067621. doi: 10.3389/fnut.2023.1067621. eCollection 2023.
Front Nutr. 2023.
PMID: 37153907
Free PMC article.
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Sensory characterization of the perceived quality of East African highland cooking bananas (matooke).
Khakasa E, Muyanja C, Mugabi R, Bugaud C, Forestier-Chiron N, Uwimana B, Arinaitwe IK, Nowakunda K.
Khakasa E, et al. Among authors: nowakunda k.
J Sci Food Agric. 2024 Jun;104(8):4907-4914. doi: 10.1002/jsfa.12606. Epub 2023 Apr 29.
J Sci Food Agric. 2024.
PMID: 37029474
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The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development.
Akankwasa K, Marimo P, Tumuhimbise R, Asasira M, Khakasa E, Mpirirwe I, Kleih U, Forsythe L, Fliedel G, Dufour D, Nowakunda K.
Akankwasa K, et al. Among authors: nowakunda k.
Int J Food Sci Technol. 2021 Mar;56(3):1124-1134. doi: 10.1111/ijfs.14813. Epub 2020 Oct 8.
Int J Food Sci Technol. 2021.
PMID: 33776225
Free PMC article.
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