Search Results - "Aflatoxins"

Managing aflatoxin contamination of maize: Developing host resistance by Mahuku, George, Warburton, Marilyn L., Makumbi, Dan, San Vincente, Felix

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Reducing aflatoxins in groundnuts through integrated management and biocontrol by Waliyar, Farid, Osiru, Moses, Sudini, Hari Kishan, Njoroge, Samuel

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Improving diagnostics for aflatoxin detection by Harvey, Jagger, Gnonlonfin, Benoit, Fletcher, Mary, Fox, Glen, Trowell, Stephen, Berna, Amalia, Nelson, Rebecca, Darnell, Ross

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Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach by Aber, Harriet, Mulindwa, J., Lung'aho, Mercy G., Nyakundi, Fridah Nyabate, Jager, Matthias, Ugen, Michael Adrogu

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Fermenting milk to reduce acid sensitive bacteria by CGIAR Research Program on Agriculture for Nutrition and Health

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Study protocol to assess aflatoxin M1 health risks versus benefits of dairy consumption in Ethiopian children: An epidemiological trial and risk-benefit analysis by Wu, Felicia, Headey, Derek D., Hirvonen, Kalle, Pokharel, Ashish, Tessema, Masresha

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Aflatoxin producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices by Essono , G.G., Ayodele, M., Akoa, A., Foko, J., Filtenborg, O., Olembo, S.

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Market-led aflatoxin interventions: Smallholder groundnut value chains in Malawi by Emmott, Andrew

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Effect of insect damage to maize ears, with special reference to Mussidia nigrivenella (Lepidoptera; Pyralidae), on Aspergillus flavus (Deuteromycetes; Monoliales) infection and al... by Setamou, M., Cardwell, K., Schulthess, F., Hell, K.

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Attitudes to feed fermentation for aflatoxin management in maize in Kenya : investigating aflatoxin reduction by yeast-fermentation by Hayo, Everlyne

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Africa’s progress toward meeting current nutrition targets by Haddad, Lawrence James, Ag Bendech, Mohamed, Bhatia, Komal, Eriksen, Kamilla, Jallow, Isatou, Ledlie, Natasha

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Economic development and nutrition transition in Ghana: Taking stock of food consumption patterns and trends by Ecker, Olivier, Fang, Peixun

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Evaluating nutrition-sensitive programs: Challenges, methods, and opportunities by Leroy, Jef L., Olney, Deanna K., Ruel, Marie T.

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Introduction [in Achieving a nutrition revolution for Africa: The road to healthier diets and optimal nutrition] by Covic, Namukolo, Hendriks, Sheryl L.

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Lessons learned from the evaluation of Helen Keller International’s enhanced homestead food production program by Olney, Deanna K., Dillon, Andrew, Ruel, Marie T., Nielsen, Jennifer

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Summary and policy recommendations: Toward a nutrition revolution for Africa by Covic, Namukolo, Hendriks, Sheryl L.

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Supporting multisectoral action: Capacity and nutrition leadership challenges facing Africa by Jerling, Johann, Pelletier, David Louis, Fanzo, Jessica, Covic, Namukolo

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The African Union policy environment toward enabling action for nutrition in Africa by Lokosang, Laila, Osei, Akoto, Covic, Namukolo

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The challenges, opportunities, and lessons learned in evidence-informed decision making in Africa by Holdsworth, Michelle, Aryeetey, Richard N. O., Jerling, Johann, Taljaard, Christine, Nago, Eunice, Colecraft, Esi, Lachat, Carl, Kolsteren, Patrick, Hailu, Tesfaye, Verstraeten, Roosmarijn

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The role of biofortification as part of more diverse diets in Africa: Progress, challenges, and opportunities by Birol, Ekin, Saltzman, Amy, Ball, Anna-Marie, Boy, Erick, Mudyahoto, Bho, Simpungwe, Eliab, Ubomba-Jaswa, Acanda, Zeller, Manfred

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