"
Assessing New Banana Genotypes for Relevant Traits: Implication for Variety Selection"
written by Robooni Tumuhimbise, Alex Barekye, David Talengera, Kenneth Akankwasa, Kephas Nowakunda, Moreen Asasira, Deborah Karamura, Eldad Karamura,
published by
Agricultural Sciences,
Vol.11 No.11, 2020
has been cited by the following article(s):
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[1]
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Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas
Journal of the Science of Food and Agriculture,
2024
DOI:10.1002/jsfa.13043
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[2]
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East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits
Journal of the Science of Food and Agriculture,
2024
DOI:10.1002/jsfa.13070
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[3]
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Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)
Journal of the Science of Food and Agriculture,
2024
DOI:10.1002/jsfa.12606
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[4]
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Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review
Euphytica,
2024
DOI:10.1007/s10681-024-03386-3
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[5]
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Prediction of acceptable colour of cooking bananas (matooke) using instrumental and sensory measurements
Food and Humanity,
2024
DOI:10.1016/j.foohum.2024.100268
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[6]
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East African highland cooking banana: towards an efficient selection of hybrids with user‐preferred food quality traits
Journal of the Science of Food and Agriculture,
2023
DOI:10.1002/jsfa.13070
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[7]
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Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa highland bananas
Journal of the Science of Food and Agriculture,
2023
DOI:10.1002/jsfa.13043
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