Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

Overview of attention for article published in Frontiers in Sustainable Food Systems, March 2023

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Lactating mothers' perceptions and sensory acceptability of a provitamin A carotenoid–iron‐rich composite dish prepared from iron‐biofortified common bean and orange‐fleshed sweet potato in rural western Uganda

Article in Food Science & Nutrition (March 2024)

Lactating mothers’ perceptions and sensory acceptability of a Provitamin A carotenoid-iron rich composite dish prepared from iron biofortified common bean and orange-fleshed sweet potato in rural western Uganda

Preprint in Research Square (October 2023)

Gender dynamics in the biofortified bean value chain in Burundi

Article in Outlook on Agriculture (August 2023)

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