
(1) Umuhozariho M.G., Nyirigira A.R., Badege P. and Yongabo P. (2021). Stakeholders’s Perceptions of postharvest losses of Maize in Rwanda: The Main Causes and Potential Solutions. A paper presented in the 3rd All Africa Postharvest Congress and Exhibition on 13th-16th September 2021.
(2) Umuhozariho M.G., Hagenimana T., Nsabimana P., Sirimu C., Uwabasa N. and Uwineza A.P. (2020). Effect of Oven and Freeze Drying on Nutritional Composition of Pumpkin (Curcurbita maxima) processed Flour. Rwanda Journal of Agriculutura Sciences. Vol. 2, No 1. AJOL.
(3) Umwiringiyimana T., Kusolwa M.P., Mamiro D.P., Umuhozariho M.G. and Niyonzima J.P.
(4) Mushimiyimana, I., Umuhozariho, M.G. and Maniraho, L. (2019). A statistical Strategy for the Production of Cellulose, Xylanase and Alpha-amylase by Cladospurium Cladosporioide. Fungal Territory 2(2), 16-21.s.
(5) Nyirigira, A.R., Umuhozariho, M.G. and Rusanganwa, A.C. (2017). Cowpea (vigna unguiculata (L.) Walp) Status as Perceived by its Growers in Rwanda. A paper presented in the University of Rwanda International Scientific Conference. Week 14th-16th June 2017. Kigali, Rwanda.
(6) Nyirigira, A.R. and Umuhozariho, M.G. (2017). Sensory Analysis of cassava leaves from Various species and Processing Methods: Logistic and ordered logistic regression approach. A paper presented in the University of Rwanda International Scientific Conference. Week 14th-16th June 2017. Kigali, Rwanda.
(7) Umuhozariho, M. G., Shayo, N. B., Msuya, J. M. and Sallah, P. Y. K. (2014). Assessment of over time changes of moisture, cyanide and selected nutrients of stored dry leaves from three cassava species. African Journal of Biotechnology 13 (42): 4112-4118.
(8) Umuhozariho, M. G., Shayo, N. B., Msuya, J. M. and Sallah, P. Y. K. (2014). Cyanide and selected nutrients content of different preparations of leaves from three cassava species. African Journal of Food Science 8 (3): 122-129.
(9) Umuhozariho, M. G., Shayo, N. B., Msuya, J. M. and Sallah, P. Y. K. (2013). Sensory evaluation of different preparations of cassava leaves from three species as a leafy vegetable. African Journal of Biotechnology 12 (46): 6452-6459.
(10) Umuhozariho, M. G., Shayo, N. B., Msuya, J. M. and Sallah, P. Y. K. (2011). Utilization of cassava leaves as a vegetable in Rwanda. Rwanda Journal : Agriculture Sciences 24 (Series E) :15-27.
(11) Umuhozariho, M.G. and Lukefar, S.D. (2009). Improving income generation and Nutrition in rural communities through production of small livestock. A paper presented in the National University of Rwanda International Scientific Conference. Week 19th -21st October, 2009. Huye, Rwanda.