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2. On‐farm evaluation of cassava clones using the triadic comparison of technology options approach.

3. Identification of Genomic Regions for Traits Associated with Flowering in Cassava (Manihot esculenta Crantz)

4. Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

5. Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm

6. Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops

7. Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties

8. Assessment of Cassava Pollen Viability and Ovule Fertilizability under Red-Light, 6-Benzyl Adenine, and Silver Thiosulphate Treatments.

10. Genetic Variation and Heritability for Hydrogen Cyanide in Fresh Cassava Roots: Implications for Low-Cyanide Cassava Breeding.

11. Genetic Variation and Heritability for Hydrogen Cyanide in Fresh Cassava Roots

12. Rapid analysis of hydrogen cyanide in fresh cassava roots using NIRSand machine learning algorithms: Meeting end user demand for low cyanogenic cassava

14. Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm

15. Connecting Data for Consumer Preferences, Food Quality and Breeding in support of Market‐oriented Breeding of Root, Tuber, and Banana Crops

16. Flowering and Fruit-set in Cassava under Extended Red-Light Photoperiod Supplemented with Plant-Growth Regulators and Pruning

17. NIRS acquisition on fresh cassava roots using FOSS DS2500 and ASD quality spec and relating the NIRS spectra to fresh HCN content by Picrate method. High-Throughput Phenotyping Protocols (HTPP), WP3

18. Dry matter quantification in Cassava clones using NIRS

19. Amylose quantification in fresh grated cassava clones using NIRS

22. Evaluation of the Suitability of New Cassava Genotypes to RTB Users' Needs and Preferences at the National Crops Resources Research Institute (NaCRRI) in Uganda

23. NIRS acquisition on fresh cassava roots using FOSS DS2500 and ASD quality spec and relating the NIRS spectra to fresh HCN content by Picrate method. High-Throughput Phenotyping Protocols (HTPP), WP3

24. Amylose quantification in fresh grated cassava clones using NIRS

25. Gendered Food Mapping on Boiled Cassava in Uganda

26. Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

27. Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

28. NIRS Predictions, Phenotypic Variability and Optimization of Cooking Time for Evaluation of the Root Softness of Boiled Cassava

29. Participatory processing diagnosis of boiled cassava in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1

30. Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

31. NIRS acquisition on fresh cassava roots using the ASD Quality Spec (QST) and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

32. NIRS acquisition on fresh cassava roots using the benchtop NIRS FOSS DS2500 and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

33. NIRS acquisition on fresh cassava roots using the ASD Quality Spec (QST) and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

34. Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

35. NIRS acquisition on fresh cassava roots using the benchtop NIRS FOSS DS2500 and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

36. Participatory processing diagnosis of boiled cassava in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1

38. NIRS acquisition on fresh cassava roots using the ASD Quality Spec (QST) and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

39. NIRS acquisition on fresh cassava roots using the benchtop NIRS FOSS DS2500 and relating spectra to root dry matter content by oven method. High-throughput phenotyping protocols (HTPP), WP3

40. Consumer testing of boiled cassava in rural and urban areas of Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

41. Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

42. Participatory processing diagnosis of boiled cassava in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1

44. Identification of cassava quality attributes preferred by Ugandan users along the food chain.

45. Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm.

46. Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops.

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