Food Science and Technology
Dr. NSENGUMUREMYI Daniel
Celestin SIRIMU
1. https://scholar.google.com/citations view_op=view_citation&hl=en&user=jbFubloAAAAJ&citation_for_view=jbFubloAAAAJ:u5HHmVD_uO8C, (SDG 3)
2. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jb..., (SDG 2)
Theoneste HAGENIMANA
1. Theoneste Hagenimana (2022). Food safety priority, a critical gap and a window for effective food, nutrition security and sustainable development in Rwanda- A contextual analysis. Journal of Regulatory Science, Vol. 10 No. 1 (2022).
Dr. Theogene DUSINGIZIMANA
1. Dusingizimana T, Weber JL, Ramilan T, Iversen PO, Brough L. A Mixed-Methods Study of Factors Influencing Access to and Use of Micronutrient Powders in Rwanda. Glob Health Sci Pract. 2021;9(2):274-285.
2. Dusingizimana, T., Weber, J., Ramilan, T., Iversen, P., & Brough, L. (2020). A qualitative analysis of infant and young child feeding practices in rural Rwanda. Public Health Nutrition, 24(12), 3592-3601.
Jean Bosco MICOMYIZA
1. Byung-Soo Chun, Seung-Chan Lee, Truc Cong Ho, Jean Bosco Micomyiza, Jin-Seok Park, Hee-Jeong Lee * Subcritical water treatment of Comb Pen shell (Atrina pectinata) edible parts to produce amino acids high-value products, marine drugs-1719565
Aulalia KARAYIRE
1️⃣ Hydration and Culinary Profile of Improved Common Bean Cultivars
Citation: Hilda Vasanthakaalam, Aurelia Karayire, & Innocent Nyagahungu (2020). Hydration and culinary profile of improved common bean (Phaseolus vulgaris L) cultivars. Rwanda Journal of Agricultural Sciences, 2(1). https://www.ajol.info/index.php/rjeas/article/view/200847,
Erneste MURINDWA
| https://www.cabidigitallibrary.org/doi/full/10.5555/20143313188 (SDG1, SDG2, SDG3) |
Dr. Bernard RWUBATSE
| 1. Rwubatse, B., Okoth M. W., Andago A. A., Ngala, S.,Kimonyo, A. and Bitwayiki, C.(2021). Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour. |
Rose Kambabazi
1. Kambabazi M.R., Okoth M.W., Ngala S, Njue L. and Vasanthakaalam H. (2022). Physicochemical properties and sensory evaluation of a bean-based composite soup flour. Legume Science. 3(139): 1-10. 2. Kambabazi M.R., Okoth M.W., Ngala S, Njue L. and Vasanthakaalam H. (2021). Evaluation of nutrient content in Red Kidney Beans, Amaranth leaves, Sweet potato roots and Carrots cultivated in Rwanda. African Journal of Food, Agriculture, Nutrition and Development. 21(4): 17801 – 17814.