Search Results - Newilah, G.N.

Determination of thresholds for key quality Traits. Quality and preferences. Task Force. by Nakitto, M., Newilah, G.N., Adinsi, L., Deuscher, Z., Otegbayo, B.

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Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users by Bechoff, A., Adinsi, L., Newilah, G.N., Nakitto, M., Deuscher, Z., Ssali, R.T., Chijioke, Alamu Ugo, Khakasa, E., Nowakunda, K., Bouniol, A., Dufour, D., Bugaud, C.

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A case of transdisciplinarity and collaborative decision making: the co-construction of Gendered Food Product Profiles by Forsythe, L., Olaosebikan, O., Teeken, B., Newilah, G.N., Mayanja, S., Nanyonjo, A.R., Iragaba, P., Okoye, B., Marimo, P., Akankwasa, K., Adinsi, L., Kendine, C., Sounkoura, A., Tinyiro, S.E., Bouniol, A., Dufour, D.L., Akissoé, N.H., Madu, T.

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