Effect of heat processing on selected grain amaranth physicochemical properties

Por Muyonga, John H, Andabati, Brian, Ssepuuya, Geoffrey
Publicado em 2014

Effects of combined traditional processing methods on the nutritional quality of beans

Por Nakitto, Aisha M, Muyonga, John H, Nakimbugwe, Dorothy
Publicado no Food Sci Nutr (2015)

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Por Nkundabombi, Marie Grace, Nakimbugwe, Dorothy, Muyonga, John H.
Publicado no Food Sci Nutr (2015)

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango jui...

Por Natukunda, Sheilla, Muyonga, John H., Mukisa, Ivan M.
Publicado no Food Sci Nutr (2015)

Optimized formulation and processing protocol for a supplementary bean‐based composite flour

Por Ndagire, Catherine T., Muyonga, John H., Manju, Reddy, Nakimbugwe, Dorothy
Publicado no Food Sci Nutr (2015)

Assessing the reliability of FTIR spectroscopy measurements and validity of bioelectrical impedance analysis as a surrogate measure of body composition among children and adolescen...

Por Ndagire, Catherine T., Muyonga, John H., Isabirye, Dan, Odur, Benard, Somda, Serge M. A., Bukenya, Richard, Andrade, Juan E., Nakimbugwe, Dorothy
Publicado no BMC Public Health (2018)