Résultats pour Auteur : "Kleih, Ulrich"

Boiled yam end-user preferences and implications for trait evaluation. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.

The East African highland cooking bananas 'Matooke' preferences of farmers and traders: Implications for variety development. Akankwasa Kenneth, Marimo Pricilla, Tumuhimbise Robooni, Asasira Moreen, Khakasa Elizabeth, Mpirirwe Innocent, Kleih Ulrich, Forsythe Lora, Fliedel Geneviève, Dufour Dominique, Nowakunda Kephas. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1124-1134.

An interdisciplinary and participatory methodology to improve user acceptability of root, tuber and banana varieties. Forsythe Lora, Tufan Hale, Bouniol Alexandre, Kleih Ulrich, Fliedel Geneviève. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1115-1123.

Eco-efficiency of tomato from Rwamagana district in Rwanda: From field constraints to statistical significance. Basset-Mens Claudine, Rhino Béatrice, Ndereyimana Assinapol, Kleih Ulrich, Biard Yannick. 2019. Journal of Cleaner Production, 229 : 420-430.

Les cultures associées avec le cocotier : modèle de fonctionnement et d'analyse économique. Braconnier Serge, Chipungahelo G., Margate R.Z., Kleih Ulrich. 1998. Plantations, Recherche, Développement, 5 (4) : 246-260.

Green beans value chains in Kenya. Kleih Ulrich, Basset-Mens Claudine, Allen Catherine, Edewa Andrew. 2017. s.l. : European Union, 234 p.

Comments on the methodology used for the value chain analysis – Case study tomato from Rwamagana, Rwanda. Basset-Mens Claudine, Kleih Ulrich, Martin Adrienne. 2016. s.l. : CIRAD-University of Greenwich, 36 p.

Value chain analysis of the tomato value chain from Rwamagana, Rwanda. Basset-Mens Claudine, Kleih Ulrich, Martin Adrienne. 2016. s.l. : CIRAD-University of Greenwich, 153 p.

State of knowledge on fried Sseetpotato in Nigeria & Ghana. Food Science, Gender & Market. Carey Edward, Ssali Reuben, Low Jan, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2020. Kumasi : RTBfoods Project-CIRAD, 29 p.

State of knowledge on fried plantain in Nigeria. Food Science, Gender & Market. Stuart Esmé, Amah Delphine, Teeken Béla, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2020. Ibadan : RTBfoods Project-CIRAD, 21 p.

State Of knowledge for boiled cassava in Uganda. Food Science, Gender & Market. Nanyonjo Ann Ritah, Angudubo Stephen, Candiru Winnie, Hamba Sophia, Esuma Williams, Kawuki Robert Sezi, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Kampala : RTBfoods Project-CIRAD, 22 p.

State Of knowledge for gari/eba in Nigeria. Food Science, Gender & Market. Teeken Béla, Abolore Bello, Olaosebikan Deborah Olamide, Owoade Durodola, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Ibadan : RTBfoods Project-CIRAD, 23 p.

State of knowledge for boiled & fried sweetpotato in Uganda. Food Science, Gender & Market. Tinyiro Samuel Edgar, Mayanja Sarah, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Kampala : RTBfoods Project-CIRAD, 49 p.

State of knowledge for matooke in Uganda. Food Science, Gender & Market. Marimo Pricilla, Akankwasa Kenneth, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Kampala : RTBfoods Project-CIRAD, 14 p.

State of knowledge on attiéké in Côte d'Ivoire. Food Science, Gender & Market. Ebah Djedji Catherine, Kouakou Kouadio Christelle Marina, Depieu Ernest, Kanon Landry, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Abidjan : RTBfoods Project-CIRAD, 79 p.

State of knowledge on boiled and pounded yam in Nigeria. Food Science. Otegbayo Bolanle Omolara, Oroniran Oluyinka, Fawehinmi Olabisi, Ayandiji Adebamiji, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Iwo : RTBfoods Project-CIRAD, 13 p.

State of knowledge on boiled and pounded yam in Nigeria. Gender and Market. Madu Tessy, Chijioke Ugo, Okoye Benjamin, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Umudike : RTBfoods Project-CIRAD, 22 p.

State of knowledge on boiled plantain in Cameroon. Food Science & Market. Ngoh Newilah Gérard, Kendine Vepowo Cédric, Yong Lemoumou Judéon Socrates, Meli Meli Vivien, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Njombé : RTBfoods Project-CIRAD, 11 p.

State of knowledge on boiled yam in Benin. Food Science & Gender. Adinsi Laurent, Adétonah Sounkoura, Akissoé Noël, Bakpe Jules, Hounhouigan Joseph Djidjoho, Assogba Jacob, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Cotonou : RTBfoods Project-CIRAD, 74 p.

State of knowledge on gari in Cameroon. Food Science & Market. Ngoualem Kegah Franklin, Takam Tchuente Hubert Noel, Ndjouenkeu Robert, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Ngaoundere : RTBfoods Project-CIRAD, 89 p.

RTBfoods Step 2: Gendered food mapping. Forsythe Lora, Fliedel Geneviève, Tufan Hale, Kleih Ulrich. 2018. Montpellier : CIRAD-RTBfoods Project, 74 p.

RTBfoods Step 3: Participatory processing diagnosis and quality characteristics. Fliedel Geneviève, Bouniol Alexandre, Kleih Ulrich, Tufan Hale, Forsythe Lora. 2018. Montpellier : CIRAD-RTBfoods Project, 29 p.

RTBfoods Step 4: Consumer testing in rural and urban areas. Fliedel Geneviève, Kleih Ulrich, Bechoff Aurélie, Forsythe Lora. 2018. Montpellier : CIRAD-RTBfoods Project, 29 p.