Detalhe da pesquisa
1.
Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?
Int J Food Sci Nutr
; 74(2): 188-208, 2023 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-36843328
2.
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility.
Int J Food Sci Nutr
; 73(1): 15-27, 2022 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-33858271
3.
Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation.
J Food Sci Technol
; 58(1): 22-33, 2021 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-33505048
4.
What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices.
Compr Rev Food Sci Food Saf
; 19(6): 3618-3658, 2020 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-33337067
5.
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp).
J Food Sci Technol
; 56(4): 2244-2256, 2019 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-30996458
6.
Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes.
J Sci Food Agric
; 95(2): 417-22, 2015 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-24824826
7.
Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products.
J Sci Food Agric
; 95(2): 225-37, 2015 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-24771583
8.
Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum.
Plant Cell Rep
; 33(3): 521-37, 2014 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-24442398
9.
Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum.
Int J Food Sci Nutr
; 65(5): 539-46, 2014 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-24524560
10.
South African Consumers' Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey.
Nutrients
; 15(16)2023 Aug 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-37630713
11.
Highly viscous dough-forming properties of marama protein.
Food Chem
; 134(3): 1519-26, 2012 Oct 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-25005975
12.
Modification of zein dough functionality using kafirin as a coprotein.
Food Chem
; 373(Pt B): 131547, 2022 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-34802810
13.
Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis.
Foods
; 11(2)2022 Jan 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-35053868
14.
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.
J Sci Food Agric
; 91(10): 1814-21, 2011 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-21448861
15.
Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
J Food Sci
; 86(9): 3824-3838, 2021 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-34350992
16.
Solid-State Fermentation of Cassava Roots Using Cellulolytic-Type Alkaliphilic Bacillus spp. Cultures to Modify the Cell Walls and Assist Starch Release.
Appl Biochem Biotechnol
; 191(4): 1395-1410, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32103472
17.
Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics.
Foods
; 9(12)2020 Nov 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-33256063
18.
Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water.
Food Chem
; 239: 333-342, 2018 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28873577
19.
Comparison of formation of visco-elastic masses and their properties between zeins and kafirins.
Food Chem
; 245: 178-188, 2018 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29287359
20.
Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping.
Food Chem
; 228: 338-347, 2017 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-28317732