Résultats pour Auteur : "Nanyonjo, Ann Ritah"

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Iragaba Paula, Adinsi Laurent, Delgado Luis Fernando, Nanyonjo Ann Ritah, Nuwamanya Ephraim, Wembabazi Enoch, Kanaabi Michael, Honfozo Laurenda, Hotegni Francis, Djibril Moussa Imayath, Londoño Luis Fernando, Bugaud Christophe, Dufour Dominique, Kawuki Robert Sezi, Akissoé Noël H., Tran Thierry. 2024. Journal of the Science of Food and Agriculture, 12 p.

A case of transdisciplinarity and collaborative decision making: The co-construction of Gendered Food Product Profiles. Forsythe Lora, Olaosebikan Deborah Olamide, Teeken Béla, Ngoh Newilah Gérard, Mayanja Sarah, Nanyonjo Ann Ritah, Iragaba Paula, Okoye Benjamin, Marimo Pricilla, Kenneth Akankwasa, Adinsi Laurent, Kendine Vepowo Cédric, Sounkoura Adetonah, Tinyiro Samuel Edgar, Bouniol Alexandre, Dufour Dominique, Akissoe Lorene, Madu Tessy. 2024. Journal of the Science of Food and Agriculture, 13 p.

Assessment of end user traits and physicochemical qualities of cassava flour: A case of Zombo district, Uganda. Nanyonjo Ann Ritah, Kawuki Robert Sezi, Kyazze Florence, Esuma Williams, Wembabazi Enoch, Dufour Dominique, Nuwamanya Ephraim, Tufan Hale. 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 : 1289-1297.

Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Nanyonjo Ann Ritah, Hamba Sophia, Kanaabi Michael, Kawuki Robert Sezi, Fliedel Geneviève (collab.), Bechoff Aurélie (collab.), Adinsi Laurent (collab.). 2022. Kampala : RTBfoods Project-CIRAD, 26 p.

Participatory processing diagnosis of boiled cassava in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Hamba Sophia, Nanyonjo Ann Ritah, Kanaabi Michael, Kawuki Robert Sezi, Bouniol Alexandre (collab.). 2021. Kampala : RTBfoods Project-CIRAD, 25 p.

Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2. Nuwamanya Ephraim, Iragaba Paula, Kawuki Robert Sezi, Nanyonjo Ann Ritah, Kanaabi Michael, Khakasa Elizabeth, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Kampala : RTBfoods Project-CIRAD, 18 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.