Food Science and Technology

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.                                                              

1. Wangia-dixon RN, Nishimwe K.  Molecular toxicology and carcinogenesis of fumonisins : a review. J Environ Sci Heal Part C. 2021;0(0):1-24. doi:10.1080/26896583.2020.1867449
2. Nishimwe, K., Mandap, LJA, Munkvold, GP. Advances in understanding fungal contamination in cereals. In: Maier DE, ed. Advances in Postharvest Management of Cereals and Grains. Cambridge: Burleigh Dodds Science Publishing; 2020:54-87. doi:10.19103/AS.2020.0072.02

1. J.B. Dusabumuremyi, V. Mukangenzi, B. Rwubatse, A. Nayabo, V. Ndungutse, A. Karangwa, C. Bigirimana, M. G. Umuhozariho, S. Habimana, A. Uwamahoro, J. B. Ndahetuye, J.D. Iyakaremye, A. D. Gace (2025). Quality assessment of biscuits enriched with taro flour. Rwanda Journal of Agricultural Sciences, Vol 4, No. 1. https://www.ajol.info/index.php/rjeas/article/view/295903 

1. Niyonshima A., Hategekimana J.P., Nyirahanganyamunsi G. (2020). Effect of Parboiling Technique on the Nutritional Quality of Rice. Global Journal of Nutrition & Food Science, ISSN: 2644-2981. DOI: 10.33552/GJNFS.2020.02.000548.

1.  Manzi, H. P., Niyigena, V., Matsiko, F., Niyigaba, T., Twagirayezu, G., Irumva, O., & Nyiranshuti, A. (2022). Investigation of the Effects of Eucalyptus Extracts on Shelf-Life of Passion Fruit Juice. Pol. J. Environ. Stud. Vol. 31, No. 3, 1-8 ·                                                                                                                                                                          

1. UwiringiyimanaT., S. Habimana, M.G Umuhozariho, V. P Bigirimana, F Uwamahoro, A Ndereyimana, FX.Naramabuye (2024). Review on Okra (Abelmoschus esculentus (L.) Moench) Production, Nutrition and Health Benefits. Rwanda Journal of Agricultural Sciences, Vol 3, No. 1.
2. Umutesi c., Nirere M., ndungutse V., Ndahimana D., Umuhozariho M.G., Mazimpaka J.D. and Nyagatare G. (2022). Effect of organic fertilizers on nutritional and processing quality of potatoes. Potato Journal 49 (2): 123-130.

1. Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA,Anastase KIMONYO, Clement BITWAYIKI “Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour”. Croatian Journal of Food Science and Technology, 2021.
2. Bernard Rwubatse , Michael C., Okoth, Angela A, Sophia Ngala, Anastase Kimonyo, Clement BITWAYIKI “ The effect of wheat variety, fermentation and incorporation of ingredients on texture profile, color and sensory attributes of breads ”  Croatian Journal of Food Science and Technology, 2020.