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.
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
1. Hilda Vasanthakaalam, Jocelyne Muhimpundu, Aurelia Karayire and Matsiko Fabien Stability of vitamin C and ß-carotene during processing of papaya guava fruit leather Carp Jrl of Fd Sc & Tech Dec Vol 10(4) 2018 http://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(4)_2018.pdf
Matsiko, F., Murindwa, E., Niyigena, C., Hitimana, B., & Vasanthakaalam, H. (2014). Comparison and Evaluation of the Quality and Storage Stability of Soy and Peanut butter. Pakistan Journal of Food Sciences, 24(1), 50-56.
| 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. |
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
Mukantwali, C., Umuhozariho, M. G., Nyirahanganyamunsi, G., Nayabo, A., Nsigaye, A., Ndilu, L. and Hakizimana, A. (2019). Postharvest Loss Reduction Booklet: Kongerera Agaciro Umusaruro w’Imbuto, Imboga n’Ibijumba by’Ibara rya Oranje Bikungahaye kuri Vitamini A. Postharvest Loss Reduction in Rwanda, RAB-UR-UCDavis-USAID.
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.
