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Contribution of forest foods to dietary intake and their association with household food insecurity: a cross-sectional study in women from rural Cameroon.
Public Health Nutr. 2016 Dec;19(17):3185-3196. doi: 10.1017/S1368980016001324. Epub 2016 Jun 6.
Public Health Nutr. 2016.
PMID: 27265306
Free PMC article.
Factors influencing consumption of nutrient rich forest foods in rural Cameroon.
Fungo R, Muyonga JH, Kabahenda M, Okia CA, Snook L.
Fungo R, et al.
Appetite. 2016 Feb 1;97:176-84. doi: 10.1016/j.appet.2015.12.005. Epub 2015 Dec 12.
Appetite. 2016.
PMID: 26686583
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Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon.
Fungo R, Muyonga J, Kaaya A, Okia C, Tieguhong JC, Baidu-Forson JJ.
Fungo R, et al.
Food Sci Nutr. 2015 Jul;3(4):292-301. doi: 10.1002/fsn3.217. Epub 2015 Mar 9.
Food Sci Nutr. 2015.
PMID: 26288721
Free PMC article.
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Evaluation of the international standardized 24-h dietary recall methodology (GloboDiet) for potential application in research and surveillance within African settings.
Aglago EK, Landais E, Nicolas G, Margetts B, Leclercq C, Allemand P, Aderibigbe O, Agueh VD, Amuna P, Annor GA, El Ati J, Coates J, Colaiezzi B, Compaore E, Delisle H, Faber M, Fungo R, Gouado I, El Hamdouchi A, Hounkpatin WA, Konan AG, Labzizi S, Ledo J, Mahachi C, Maruapula SD, Mathe N, Mbabazi M, Mirembe MW, Mizéhoun-Adissoda C, Nzi CD, Pisa PT, El Rhazi K, Zotor F, Slimani N.
Aglago EK, et al. Among authors: fungo r.
Global Health. 2017 Jun 19;13(1):35. doi: 10.1186/s12992-017-0260-6.
Global Health. 2017.
PMID: 28629424
Free PMC article.
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Acceptability of orange corn-common bean as an alternative to corn-soybean complementary porridge in Malawi.
Gama AP, Matumba L, Munthali J, Namaumbo S, Chimbaza M, Ngoma T, Kammwamba K, Chisapo G, Chilembo M, Meleke N, Chirwa R, Fungo R.
Gama AP, et al. Among authors: fungo r.
J Food Sci. 2022 Jul;87(7):3163-3172. doi: 10.1111/1750-3841.16225. Epub 2022 Jun 15.
J Food Sci. 2022.
PMID: 35703569
Clinical Trial.
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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking.
Munthali J, Nkhata SG, Masamba K, Mguntha T, Fungo R, Chirwa R.
Munthali J, et al. Among authors: fungo r.
Heliyon. 2022 Sep 6;8(9):e10561. doi: 10.1016/j.heliyon.2022.e10561. eCollection 2022 Sep.
Heliyon. 2022.
PMID: 36119878
Free PMC article.
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In pursuit of a better world: crop improvement and the CGIAR.
Kholová J, Urban MO, Cock J, Arcos J, Arnaud E, Aytekin D, Azevedo V, Barnes AP, Ceccarelli S, Chavarriaga P, Cobb JN, Connor D, Cooper M, Craufurd P, Debouck D, Fungo R, Grando S, Hammer GL, Jara CE, Messina C, Mosquera G, Nchanji E, Ng EH, Prager S, Sankaran S, Selvaraj M, Tardieu F, Thornton P, Valdes-Gutierrez SP, van Etten J, Wenzl P, Xu Y.
Kholová J, et al. Among authors: fungo r.
J Exp Bot. 2021 Jul 10;72(14):5158-5179. doi: 10.1093/jxb/erab226.
J Exp Bot. 2021.
PMID: 34021317
Free PMC article.
Review.
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Sensory properties of selected biofortified common bean (Phaseolus vulgaris) varieties grown in Burundi.
Muroki MW, Waswa LM, Fungo R, Kabwama A, Eric N, Nepomuscene N, Ndabashinze B, Mahungu SM.
Muroki MW, et al. Among authors: fungo r.
Food Sci Nutr. 2024 Feb 13;12(5):3199-3213. doi: 10.1002/fsn3.3988. eCollection 2024 May.
Food Sci Nutr. 2024.
PMID: 38726439
Free PMC article.
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