selected publications
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article
- Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar.. Journal of Nutrition. 150:3013-3023. 2020
- Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa 2020
- Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE. 6:526-535. 2018
- Consumption of Iron-Biofortified Beans Positively Affects Cognitive Performance in 18- to 27-Year-Old Rwandan Female College Students in an 18-Week Randomized Controlled Efficacy Trial.. Journal of Nutrition. 147:2109-2117. 2017
- Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda. Nutrients. 9:787. 2017
- Consuming Iron Biofortified Beans Increases Iron Status in Rwandan Women after 128 Days in a Randomized Controlled Feeding Trial. Journal of Nutrition. 146:1586-1592. 2016
- Consuming Iron-Biofortified Beans Reduces Time Spent in Discretionary Sedentary Activity in Iron-Depleted Rwandese Women Compared to Conventional Beans. FASEB JOURNAL. 29. 2015
- Brain dynamics and attentional control as a function of body iron status (619.4). The FASEB Journal. 28. 2014
- Iron biofortified beans improve iron status in Rwandan University women: results of a feeding trial (646.1). The FASEB Journal. 28. 2014
- Relationships between changes in iron status and maximal oxygen uptake (VO2 max) after a 5 month iron-biofortified bean efficacy trial (646.3). The FASEB Journal. 28. 2014
- Unanticipated weight gain during a dietary intervention designed to improve iron status (804.20). The FASEB Journal. 28. 2014