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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

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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.

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What future for banana-based farming systems in Uganda? A participatory scenario analysis por Ronner, E., Ven, G.J. van de, Nowakunda, K., Tugumisirize, J., Kayiita, J., Taulya, G., Uckert, G., Descheemaeker, Katrien K.

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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.

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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.

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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.

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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.

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Kiwangaazi (syn 'KABANA 6H') black sigatoka, nematode and banana weevil tolerant 'Matooke' hybrid banana released in Uganda por Nowakunda, K., Barekye, A., Ssali, R.T., Namaganda, J., Tushemereirwe, Wilberforce K., Nabulya, G., Erima, R., Akankwasa, Kenneth, Hilman, E., Batte, M., Karamura, D.

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Enkola ennungi ez’okunoonya akatale k’amatooke por Kikulwe, Enoch Mutebi, Ajambo, Susan, Tushabe, H., Baligeya, E., Nalunga, Asha, Nowakunda, K., Batte, Michael, Gibert, Olivier, Mayanja, S., Naziri, D.

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Enteekateeka y’okuteeka Ebitookye n’ebyorikukuratira kubirondera Akatare por Kikulwe, Enoch Mutebi, Ajambo, Susan, Tushabe, H., Baligeya, E., Nalunga, Asha, Nowakunda, K., Batte, Michael, Gibert, Olivier, Mayanja, S., Naziri, D.

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Technical report: Optimization of the harvest stage for reducing cooking banana postharvest losses: a multi-criteria approach targeting matooke end-product. por Nowakunda, K., Gibert, Olivier, Bugaud, C., Kikulwe, Enoch Mutebi

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Stay visual inspection or go weighing? Insights from a value chain analysis for cooking banana in Uganda. por Nalunga, Asha, Kikulwe, Enoch Mutebi, Ajambo, Susan, Nowakunda, K., Naziri, D.

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Technical Report: Storage temperatures for shelf-life extension of different cooking banana presentation forms por Nowakunda, K.

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Technical report: Structure of the cooking banana value chain in Uganda and opportunities for value addition and postharvest losses reduction por Nalunga, Asha, Kikulwe, Enoch Mutebi, Nowakunda, K., Ajambo, Susan, Naziri, D.

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Increasing shelf-life of cooking banana: Which presentation forms offer the best value for farmers, traders and consumers?. por Kikulwe, Enoch Mutebi, Nowakunda, K.

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Postharvest losses and their determinants: A challenge to creating a sustainable cooking banana value chain in Uganda por Kikulwe, Enoch Mutebi, Okurut, S., Ajambo, S., Nowakunda, K., Stoian, D., Naziri, D.

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