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Chilungo, S. ,  Muzhingi, T. ,  Truong, V.D. ,  Allen, J.C. ,  [Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes.] ,  Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes.

López Teros, V. ,  Ford, J.L. ,  Green, M.H. ,  Tang, G. ,  Grusak, M.A. ,  Quihui-Cota, L. ,  Muzhingi, T. ,  Paz-Cassini, M. ,  Astiazaran-Garcia, H. ,  [Use of a “super-child” approach to assess the vitamin A equivalence of Moringa oleifera leaves, develop a compartmental model for vitamin A kinetics, and estimate vitamin A total body stores in young Mexican children] ,  Use of a “super-child” approach to assess the vitamin A equivalence of Moringa oleifera leaves, develop a compartmental model for vitamin A kinetics, and estimate vitamin A total body stores in young Mexican children

Bocher, T. ,  Muoki, P. ,  Magnaghi, A. ,  Muzhingi, T. ,  Low, J.W. ,  [From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality] ,  From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality