Resultados de búsqueda

Report on consumer acceptability tests of NARITA hybrids in Tanzania and Uganda por Marimo, Pricilla, Nowakunda, K., Aryamanya, W., Azath, H., Babley, H.F., Kazigye, F., Khakasa, E., Kibooga, C., Kibura, J.K., Kindimba, Grace, Kubiriba, Jerome, Magohe, R.B., Magona, I., Masanja, S.R., Massawe, C., Mbongo, D.B., Mgenzi, A.R., Mubiru, D.M., Mugisha, J.A., Mugume, D., Mwabulambo, B.A., Namuddu, M.G., Ndagire, L., Ngabirano, W., Ngulinziva, L.D., Njau, M.C., Nsibirwa, L., Nyemenohi, S., Okurut, A.W., Shimwela, M.M., Swennen, Rony L., Urio, P.A., Bergh, Inge van den

Enlace del recurso

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda por Nakitto, M., Johanningsmeier, S.D., Moyo, M., Bugaud, C., Kock, H. de, Dahdouh, L., Forestier-Chiron, N., Ricci, J., Khakasa, E., Ssali, R.T., Mestres, C., Muzhingi, T.

Enlace del recurso

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users por 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.

Enlace del recurso

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products por Ayetigbo, O., Arufe, S., Kouassi, A., Adinsi, L., Adesokan, M., Escobar, A., Delgado, L.F., Tanimola, A., Oroniran, O., Vepowo, C.K., Nakitto, M., Khakasa, E., Chijioke, Alamu Ugo, Nowakunda, K., Ngoh Newilah, Gerard B., Otegbayo, B., Akissoe, N., Lechaudel, M., Tran, T., Alamu, E.O., Maziya-Dixon, B., Mestres, C., Dufour, D.

Enlace del recurso

Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) por Khakasa, E., Muyanja, C., Mugabi, R., Bugaud, C., Forestier-Chiron, N., Uwimana, Brigitte, Arinaitwe, I.K., Nowakunda, K.

Enlace del recurso

East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits por Nowakunda, K., Khakasa, E., Ceballos, H., Kenneth, A., Tumuhimbise, Robooni, Bugaud, C., Asasira, M., Uwimana, Brigitte, Bouniol, A., Nuwamanya, E., Forsythe, L., Marimo, Pricilla, Dufour, D., Tushemereirwe, Wilberforce K.

Enlace del recurso

Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements por Khakasa, E., Muyanja, C., Mugabi, R., Babirye, M.P., Namuddu, M.G., Mukasa, Y., Namanya, P., Arinaitwe, I.K., Uwimana, B., Tumuhimbise, R., Nowakunda, K.

Enlace del recurso