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Dorothy Nakimbugwe

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Food Science & Nutrition|January 11, 2017
Nutritional composition, quality, and shelf stability of processed <i>Ruspolia nitidula</i> (edible grasshoppers)Geoffrey Ssepuuya, Ivan Muzira Mukisa, Dorothy Nakimbugwe
Food Science & Nutrition|May 20, 2015
Effects of combined traditional processing methods on the nutritional quality of beansAisha M Nakitto, John H Muyonga, Dorothy Nakimbugwe
Food Science & Nutrition|December 1, 2017
Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flourOlamide A Akande, Dorothy Nakimbugwe, Ivan M Mukisa
Food Science & Nutrition|June 20, 2025
Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product CharacterizationJulius Byamukama, Robert Mugabi, Dorothy Nakimbugwe, et al.
Food Science & Nutrition|June 2, 2016
Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flourMarie Grace Nkundabombi, Dorothy Nakimbugwe, John H Muyonga
Food Science & Nutrition|March 9, 2019
Fruit and vegetable consumption, leisure-time physical activity, and sedentary behavior among children and adolescent students in UgandaCatherine T Ndagire, John H Muyonga, Dorothy Nakimbugwe
Journal of the Science of Food and Agriculture|August 12, 2017
Physico-chemical properties and extrusion behaviour of selected common bean varietiesHedwig Natabirwa, John H Muyonga, Dorothy Nakimbugwe, et al.
Heliyon|September 12, 2022
Effect of aqueous and organic solvent extraction on <i>in-vitro</i> antimicrobial activity of two varieties of fresh ginger (<i>Zingiber officinale</i>) and garlic (<i>Allium sativum</i>)Jolly Oder Akullo, Beatrice Kiage, Dorothy Nakimbugwe, et al.
International Journal of Food Microbiology|July 18, 2006
Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressureDorothy Nakimbugwe, Barbara Masschalck, Grace Anim, et al.
Nutrition Research Reviews|March 27, 2025
A systematic review of zinc, iron and vitamin B<sub>12</sub> content of edible insects and comparison with dietary reference valuesTom Bbosa, Dorothy Nakimbugwe, Christophe Matthys, et al.
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Food Science & Nutrition|January 11, 2017
Nutritional composition, quality, and shelf stability of processed <i>Ruspolia nitidula</i> (edible grasshoppers)Geoffrey Ssepuuya, Ivan Muzira Mukisa, Dorothy Nakimbugwe
Food Science & Nutrition|May 20, 2015
Effects of combined traditional processing methods on the nutritional quality of beansAisha M Nakitto, John H Muyonga, Dorothy Nakimbugwe
Food Science & Nutrition|December 1, 2017
Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flourOlamide A Akande, Dorothy Nakimbugwe, Ivan M Mukisa
Food Science & Nutrition|June 20, 2025
Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product CharacterizationJulius Byamukama, Robert Mugabi, Dorothy Nakimbugwe, et al.
Food Science & Nutrition|June 2, 2016
Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flourMarie Grace Nkundabombi, Dorothy Nakimbugwe, John H Muyonga
Food Science & Nutrition|March 9, 2019
Fruit and vegetable consumption, leisure-time physical activity, and sedentary behavior among children and adolescent students in UgandaCatherine T Ndagire, John H Muyonga, Dorothy Nakimbugwe
Journal of the Science of Food and Agriculture|August 12, 2017
Physico-chemical properties and extrusion behaviour of selected common bean varietiesHedwig Natabirwa, John H Muyonga, Dorothy Nakimbugwe, et al.
Heliyon|September 12, 2022
Effect of aqueous and organic solvent extraction on <i>in-vitro</i> antimicrobial activity of two varieties of fresh ginger (<i>Zingiber officinale</i>) and garlic (<i>Allium sativum</i>)Jolly Oder Akullo, Beatrice Kiage, Dorothy Nakimbugwe, et al.
International Journal of Food Microbiology|July 18, 2006
Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressureDorothy Nakimbugwe, Barbara Masschalck, Grace Anim, et al.
Nutrition Research Reviews|March 27, 2025
A systematic review of zinc, iron and vitamin B<sub>12</sub> content of edible insects and comparison with dietary reference valuesTom Bbosa, Dorothy Nakimbugwe, Christophe Matthys, et al.
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