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Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Journal of food engineering, 2009-05, Vol.92 (2), p.164-171

2009

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Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

African journal of food, agriculture, nutrition, and development : AJFAND, 2017-04, Vol.17 (2), p.11893-11904

2017

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Which Choice of Delivery Model(s) Works Best to Deliver Fortified Foods?

Nutrients, 2019-07, Vol.11 (7), p.1594

2019

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'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products

PloS one, 2018-09, Vol.13 (9), p.e0203421-e0203421

2018

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Factors influencing micronutrient bioavailability in biofortified crops

Annals of the New York Academy of Sciences, 2017-02, Vol.1390 (1), p.74-87

2017

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Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Critical reviews in food science and nutrition, 2018-03, Vol.58 (4), p.547-567

2018

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Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

PloS one, 2018-03, Vol.13 (3), p.e0194402-e0194402

2018

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

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4700-4708

2024

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Determinants of smallholder farmers’ maize grain storage protection practices and understanding of the nutritional aspects of grain postharvest losses

Food security, 2023-08, Vol.15 (4), p.937-951

2023

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Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa

Food security, 2022-06, Vol.14 (3), p.571-590

2022

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Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4596-4605

2024

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Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Journal of food composition and analysis, 2015-12, Vol.44, p.36-44

2015

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Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato

Food chemistry, 2012-03, Vol.131 (1), p.14-21

2012

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Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10373-10380

2011

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Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Food chemistry, 2017-06, Vol.225, p.202-212

2017

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Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Food chemistry, 2010-07, Vol.121 (2), p.348-357

2010

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Women Eat More Rice and Banana: The Influence of Gender and Migration on Staple Food Choice in East Africa

Ecology of food and nutrition, 2020-09, Vol.59 (5), p.506-524

2020

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Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars

Journal of the science of food and agriculture, 2010-03, Vol.90 (4), p.622-629

2010

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Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Food and bioprocess technology, 2014-06, Vol.7 (6), p.1656-1669

2014

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Determinants of postharvest losses along smallholder producers maize and Sweetpotato value chains: an ordered Probit analysis

Food security, 2019-10, Vol.11 (5), p.1101-1120

2019

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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Food chemistry, 2014-04, Vol.148, p.112-119

2014

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Exploring the Complementarity of Fortification and Dietary Diversification to Combat Micronutrient Deficiencies: A Scoping Review

Current developments in nutrition, 2023-02, Vol.7 (2), p.100033-100033, Article 100033

2023

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On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

International journal of food science & technology, 2011-01, Vol.46 (1), p.52-60

2011

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Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

Annals of the New York Academy of Sciences, 2017-02, Vol.1390 (1), p.3-13

2017

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EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS

Journal of food quality, 2011-08, Vol.34 (4), p.259-267

2011

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Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Which Choice of Delivery Model(s) Works Best to Deliver Fortified Foods?

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products

Factors influencing micronutrient bioavailability in biofortified crops

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

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

Determinants of smallholder farmers’ maize grain storage protection practices and understanding of the nutritional aspects of grain postharvest losses

Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa

Use of sensory and physico‐chemical parameters to understand consumer perception of attiéké, a fermented cassava product

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato

Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

Women Eat More Rice and Banana: The Influence of Gender and Migration on Staple Food Choice in East Africa

Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Determinants of postharvest losses along smallholder producers maize and Sweetpotato value chains: an ordered Probit analysis

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Exploring the Complementarity of Fortification and Dietary Diversification to Combat Micronutrient Deficiencies: A Scoping Review

On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

EFFECT OF PRETREATMENTS FOR RETAINING TOTAL CAROTENOIDS IN DRIED AND STORED ORANGE-FLESHED-SWEET POTATO CHIPS

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