| Are consumers in developing countries willing to pay more for micronutrient‐dense biofortified foods? Evidence from a field experiment in Uganda S Chowdhury, JV Meenakshi, KI Tomlins, C Owori American Journal of Agricultural Economics 93 (1), 83-97, 2011 | 233 | 2011 |
| Using a discrete choice experiment to elicit the demand for a nutritious food: Willingness-to-pay for orange maize in rural Zambia JV Meenakshi, A Banerji, V Manyong, K Tomlins, N Mittal, P Hamukwala Journal of health economics 31 (1), 62-71, 2012 | 207 | 2012 |
| Methods for assessing quality characteristics of non-grain starch staples.(Part 3. Laboratory methods.) Z Bainbridge, K Tomlins, K Wellings, A Westby Natural Resources Institute, 1996 | 199 | 1996 |
| Developing country consumers’ acceptance of biofortified foods: a synthesis E Birol, JV Meenakshi, A Oparinde, S Perez, K Tomlins Food Security 7, 555-568, 2015 | 197 | 2015 |
| Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa KI Tomlins, JT Manful, P Larwer, L Hammond Food quality and preference 16 (1), 79-89, 2005 | 186 | 2005 |
| Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato K Tomlins, C Owori, A Bechoff, G Menya, A Westby Food Chemistry 131 (1), 14-21, 2012 | 148 | 2012 |
| Influence of withering, including leaf handling, on the manufacturing and quality of black teas—a review KI Tomlins, A Mashingaidze Food chemistry 60 (4), 573-580, 1997 | 130 | 1997 |
| Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value V Ferraro, C Piccirillo, K Tomlins, ME Pintado Critical reviews in food science and nutrition 56 (16), 2714-2727, 2016 | 125 | 2016 |
| Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips A Bechoff, C Dhuique-Mayer, M Dornier, KI Tomlins, R Boulanger, ... Food Chemistry 121 (2), 348-357, 2010 | 116 | 2010 |
| Study of sensory evaluation, consumer acceptability, affordability and market price of rice K Tomlins, J Manful, J Gayin, B Kudjawu, I Tamakloe Journal of the Science of Food and Agriculture 87 (8), 1564-1575, 2007 | 101 | 2007 |
| Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics A Bechoff, K Tomlins, G Fliedel, LA Becerra Lopez-Lavalle, A Westby, ... Critical Reviews in Food Science and Nutrition 58 (4), 547-567, 2018 | 100 | 2018 |
| Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children K Tomlins, G Ndunguru, K Stambul, N Joshua, T Ngendello, E Rwiza, ... Journal of the Science of Food and Agriculture 87 (13), 2436-2446, 2007 | 100 | 2007 |
| Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method GO Olatunde, FO Henshaw, MA Idowu, K Tomlins Food science & nutrition 4 (4), 623-635, 2016 | 99 | 2016 |
| Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweetpotato cultivars A Bechoff, A Westby, C Owori, G Menya, C Dhuique‐Mayer, D Dufour, ... Journal of the Science of Food and Agriculture 90 (4), 622-629, 2010 | 96 | 2010 |
| Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’ AO Obadina, OB Oyewole, LO Sanni, KI Tomlins African Journal of Biotechnology 5 (8), 620-623, 2006 | 79 | 2006 |
| Sweet potato development and delivery in sub-Saharan Africa J Low, A Ball, S Magezi, J Njoku, R Mwanga, M Andrade, K Tomlins, ... African Journal of Food, Agriculture, Nutrition and Development 17 (2 …, 2017 | 73 | 2017 |
| The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa K Tomlins, E Rwiza, A Nyango, R Amour, T Ngendello, R Kapinga, ... Journal of the Science of Food and Agriculture 84 (8), 791-799, 2004 | 69 | 2004 |
| Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”) G Fetuga, K Tomlins, F Henshaw, M Idowu Food Science & Nutrition 2 (6), 682-691, 2014 | 62 | 2014 |
| Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips AB Oyedeji, OP Sobukola, F Henshaw, MO Adegunwa, OA Ijabadeniyi, ... Journal of Food Quality 2017, 2017 | 58 | 2017 |
| Consumer acceptance of quality protein maize (QPM) in East Africa H De Groote, NS Gunaratna, JO Okuro, A Wondimu, CK Chege, ... Journal of the Science of Food and Agriculture 94 (15), 3201-3212, 2014 | 58 | 2014 |
Professor Andrew WestbyNatural Resources Institute, University of GreenwichVerified email at gre.ac.uk
