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Zinc and iron fortification in cassava by Ghislain, M., Muzhingi, T., Low, Jan W.

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Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree by Musyoka, J., Abong, G.O., Mbogo, D., Fuchs, R., Low, Jan W., Heck, S., Muzhingi, T.

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Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments by Atuna, R.A., Aduguba, W.O., Alhassan, A., Abukari, I.A., Muzhingi, T., Amagloh, F.K., Mbogo, D.

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The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread by Wanjuu, C., Abong, G.O., Mbogo, D., Heck, S., Low, Jan W., Muzhingi, T.

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Healthy sweetpotato-based bakery products for sub-Saharan Africa by Muzhingi, T., Brouwer, R.

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Driving adoption of regional health nutritional standards by Muzhingi, T.

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Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes by Chilungo, S., Muzhingi, T., Truong, V.D., Allen, J.C.

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Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda by Bocher, T., Sindi, K., Muzhingi, T., Nshimiyimana, J.C., Nzamwita, M., Low, Jan W.

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Developing and deploying non- and low-sweet sweetpotato cultivars for expanding markets by Carey, E.E., Swanckaert, J., Dery, E., Akansake, D., Saaka, J., Abidin, P.E., Adofo, K., Baafi, E., Muzhingi, T., David, M., Low, Jan W., Grüneberg, W.J.

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Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya by Wanjuu, C., Bocher, T., Abong, G.O., Low, Jan W., Mbogo, D., Heck, S., Muzhingi, T.

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Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties by Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, F., Ochieng’, P.E., Mbogo, D., Malavi, D.N., Akhwale, M., Ghimire, S.

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Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya by Malavi, D.N., Abong, G.O., Muzhingi, T.

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Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding by Mwanga, Robert O.M., Mayanja, S., Swanckaert, J., Nakitto, M., Felde, T. zum, Grüneberg, W.J., Mudege, Netsayi N., Moyo, M., Banda, L., Tinyiro, S.E., Kisakye, S., Bamwirire, D., Anena, B., Bouniol, A., Magala, D.B., Carey, E.E., Andrade, M.I., Johanningsmeier, S.D., Forsythe, L., Fliedel, G., Muzhingi, T.

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Prioritizing quality traits for gender‐responsive breeding for boiled potato in Uganda by Mudege, Netsayi N., Mayanja, S., Nyaga, J., Nakitto, M., Tinyiro, S.E., Magala, D.B., Achora, Janet C., Kisakye, S., Bamwirire, D., Mendes, T., Muzhingi, T.

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Do Market-oriented Engendered Agriculture-health Interventions Affect Household Nutrition Outcomes: Evidence from an Orange-fleshed Sweetpotato Project in Rwanda by Bocher, T.F., Okello, J.J., Sindi, K., Nshimiyimana, J.C., Muzhingi, T., Low, Jan W.

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Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread by Mbogo, D., Muzhingi, T., Janaswamy, S.

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Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda by Moyo, M., Ssali, R.T., Namanda, S., Nakitto, M., Dery, E., Akansake, D., Adjebeng-Danquah, J., Etten, Jacob van, Sousa, K. de, Lindqvist-Kreuze, H., Carey, E., Muzhingi, T.

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Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots by Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, Fredrick M., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M., Ghimire, Sita R.

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Assessing the Coverage of Biofortified Foods: Development and Testing of Methods and Indicators in Musanze, Rwanda. Current Developments in Nutrition by Petry, N., Wirth, J.P., Friesen, V.M., Rohner, F., Nkundineza, A., Chanzu, E., Tadesse, K.G., Gahutu, J.B., Neufeld, Lynnette M., Birol, Ekin, Boy, Erick, Mudyahoto, Bho, Muzhingi, T., Mbuya, M.N.N.

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Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa by Banda, L., Kyallo, Martina M., Domelevo Entfellner, Jean-Baka, Moyo, M., Swanckaert, J., Mwanga, Robert O.M., Onyango, A., Magiri, E., Gemenet, Dorcus C., Yao, N., Pelle, Roger, Muzhingi, T.

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