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Items: 15

1.

Fruit and vegetable consumption, leisure-time physical activity, and sedentary behavior among children and adolescent students in Uganda.

Ndagire CT, Muyonga JH, Nakimbugwe D.

Food Sci Nutr. 2019 Jan 24;7(2):599-607. doi: 10.1002/fsn3.883. eCollection 2019 Feb.

2.

Prediction equations for body composition of children and adolescents aged 8-19 years in Uganda using deuterium dilution as the reference technique.

Ndagire CT, Muyonga JH, Odur B, Nakimbugwe D.

Clin Nutr ESPEN. 2018 Dec;28:103-109. doi: 10.1016/j.clnesp.2018.09.004. Epub 2018 Oct 2.

PMID:
30390864
3.
4.

Physico-chemical properties and extrusion behaviour of selected common bean varieties.

Natabirwa H, Muyonga JH, Nakimbugwe D, Lungaho M.

J Sci Food Agric. 2018 Mar;98(4):1492-1501. doi: 10.1002/jsfa.8618. Epub 2017 Oct 3.

PMID:
28799654
5.

Validity and Reliability of General Nutrition Knowledge Questionnaire for Adults in Uganda.

Bukenya R, Ahmed A, Andrade JM, Grigsby-Toussaint DS, Muyonga J, Andrade JE.

Nutrients. 2017 Feb 21;9(2). pii: E172. doi: 10.3390/nu9020172.

6.
7.

Contribution of forest foods to dietary intake and their association with household food insecurity: a cross-sectional study in women from rural Cameroon.

Fungo R, Muyonga J, Kabahenda M, Kaaya A, Okia CA, Donn P, Mathurin T, Tchingsabe O, Tiegehungo JC, Loo J, Snook L.

Public Health Nutr. 2016 Dec;19(17):3185-3196. Epub 2016 Jun 6.

PMID:
27265306
8.

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

Nkundabombi MG, Nakimbugwe D, Muyonga JH.

Food Sci Nutr. 2015 Nov 1;4(3):384-97. doi: 10.1002/fsn3.301. eCollection 2016 May.

9.

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

Ndagire CT, Muyonga JH, Manju R, Nakimbugwe D.

Food Sci Nutr. 2015 May 15;3(6):527-38. doi: 10.1002/fsn3.244. eCollection 2015 Nov.

10.

Factors influencing consumption of nutrient rich forest foods in rural Cameroon.

Fungo R, Muyonga JH, Kabahenda M, Okia CA, Snook L.

Appetite. 2016 Feb 1;97:176-84. doi: 10.1016/j.appet.2015.12.005. Epub 2015 Dec 12.

PMID:
26686583
11.

Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon.

Fungo R, Muyonga J, Kaaya A, Okia C, Tieguhong JC, Baidu-Forson JJ.

Food Sci Nutr. 2015 Jul;3(4):292-301. doi: 10.1002/fsn3.217. Epub 2015 Mar 9.

12.

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

Nakitto AM, Muyonga JH, Nakimbugwe D.

Food Sci Nutr. 2015 May;3(3):233-41. doi: 10.1002/fsn3.209. Epub 2015 Feb 14.

13.

Effect of heat processing on selected grain amaranth physicochemical properties.

Muyonga JH, Andabati B, Ssepuuya G.

Food Sci Nutr. 2014 Jan;2(1):9-16. doi: 10.1002/fsn3.75. Epub 2013 Nov 15.

14.

Microstructure and in vitro beta carotene bioaccessibility of heat processed orange fleshed sweet potato.

Tumuhimbise GA, Namutebi A, Muyonga JH.

Plant Foods Hum Nutr. 2009 Dec;64(4):312-8. doi: 10.1007/s11130-009-0142-z.

PMID:
19908145
15.

Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans.

Nyakuni GA, Kikafunda JK, Muyonga JH, Kyamuhangire WM, Nakimbugwe D, Ugen M.

Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):652-9. doi: 10.1080/09637480701602886.

PMID:
19382337

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