RTBfoods main Publications

Judith Nantongo,  Samuel Edgar Tinyiro,  Mariam Nakitto,  Edwin Serunkuma,  Prossy Namugga,  Oluwatoyin Ayetigbo,  Sarah Mayanja,  Mukani Moyo,  Reuben Ssali,  Thiago Mendes (2023), End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda. Journal of the Science of Food and Agriculture. Accepted Author Manuscript. https://doi.org/10.1002/jsfa.12882

Netsayi Noris Mudege, Sarah Mayanja, John Nyaga, Mariam Nakitto, Samuel Edgar Tinyiro, Damali Babirye Magala, Janet Cox Achora, Sarah Kisakye, David Bamwirire, Thiago Mendes & Tawanda Muzhingi (2021). Prioritising quality traits for gender-responsive breeding for boiled potato in Uganda. International Journal of Food science and Technology, 56(3), 1362-1375. https://doi.org/10.1111/ijfs.14840 > Read more

Vivian Bernal-Galeano, George Norton, David Ellis, Noelle L. Anglin, Guy Hareau, Melinda Smale, Nelissa Jamora, Jeffrey Alwang & Willy Pradel (2020). Andean potato diversity conserved in the International Potato Center genebank helps develop agriculture in Uganda: the example of the variety 'Victoria'. Food Security, 12, 959–973. https://doi.org/10.1007/s12571-020-01037-8

Morris, W. L., & Taylor, M. A. (2019). Improving flavor to increase consumption. American Journal of Potato Research, 96(2), 195-200. https://doi.org/10.1007/s12230-018-09702-7

External publications of interest

Jeewan Pandey, Douglas C.Sscheuring, Jeffrey W.Koym, M.Isabel Vales, Genomic regions associated with tuber traits in tetraploid potatoes and identification of superior clones for breeding purposes (2022), Frontiers in Plant Science,  https://doi.org/10.3389/fpls.2022.952263

Ewa Ropelewska (2021). Effect of boiling on classification performance of potatoes determined by computer vision. European Food Research Technology, 247, 807–817. https://doi.org/10.1007/s00217-020-03664-z

Sharma, C., Jayanty, S.S., Chambers E., Talavera M. (2020). Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects. Foods, 9(2), n°161. https://doi.org/10.3390/foods9020161

Bough, R. A.; Holm, D. G.; Jayanty, S. S. (2020). Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods. American Journal of Potato Research, 97(1), ‏ 63-7. https://doi.org/10.1007/s12230-019-09757-0