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Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Food science & technology, 2018-04, Vol.90, p.592-597

2018

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Nutrient composition of selected newly bred and established mung bean varieties

Food science & technology, 2013-11, Vol.54 (1), p.249-256

2013

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Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

Food science & technology, 2013-10, Vol.53 (2), p.507-516

2013

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Number of Salmonella on chicken breast filet at retail level and its implications for public health risk

Journal of food protection, 2007-09, Vol.70 (9), p.2045-2055

2007

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Extraction of antioxidant pigments from dye sorghum leaf sheaths

Food science & technology, 2012-04, Vol.46 (1), p.49-55

2012

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Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments

Food quality and preference, 2015-03, Vol.40, p.221-229

2015

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Quality Function Deployment (QFD)—can it be used to develop food products?

Food quality and preference, 2003, Vol.14 (4), p.327-339

2003

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Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet

Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1461-1471

2014

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Mung Bean: Technological and Nutritional Potential

Critical reviews in food science and nutrition, 2015-01, Vol.55 (5), p.670-688

2015

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Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Critical reviews in food science and nutrition, 2016-07, Vol.56 (9), p.1454-1487

2016

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An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model

Trends in food science & technology, 2007-01, Vol.18 (3), p.150-158

2007

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Promoting dye-sorghum for local and global markets

Acta horticulturae, 2023-03 (1361), p.45-52

2023

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Baobab Food Products: A Review on their Composition and Nutritional Value

Critical reviews in food science and nutrition, 2009-03, Vol.49 (3), p.254-274

2009

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Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review

Critical reviews in food science and nutrition, 2014-01, Vol.54 (5), p.673-686

2014

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Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba

International journal of food microbiology, 2016-01, Vol.217, p.42-48

2016

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Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

Journal of dairy science, 2014-05, Vol.97 (5), p.2591-2599

2014

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Consumer orientation of product developers and their product perception compared to that of consumers

Trends in food science & technology, 2004, Vol.15 (10), p.489-497

2004

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RICE-EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES

Journal of sensory studies, 2008-02, Vol.23 (1), p.1-13

2008

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Effect of Processing on the Quality of Pineapple Juice

Food reviews international, 2014-04, Vol.30 (2), p.112-133

2014

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Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

Journal of agricultural and food chemistry, 2011-02, Vol.59 (4), p.1178-1184

2011

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Consumer-driven food product development

Trends in food science & technology, 2006-01, Vol.17 (4), p.184-190

2006

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Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin

Food science & technology, 2016-07, Vol.70, p.71-77

2016

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Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation

Food science & technology, 2013-11, Vol.54 (1), p.186-193

2013

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Exergy analysis: A tool to study the sustainability of food supply chains

Food research international, 2006, Vol.39 (1), p.1-11

2006

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Food chain design using multi criteria decision making, an approach to complex design issues

NJAS - Wageningen journal of life sciences, 2015-06, Vol.72-73 (1), p.13-21

2015

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Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Nutrient composition of selected newly bred and established mung bean varieties

Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

Number of Salmonella on chicken breast filet at retail level and its implications for public health risk

Extraction of antioxidant pigments from dye sorghum leaf sheaths

Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments

Quality Function Deployment (QFD)—can it be used to develop food products?

Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet

Mung Bean: Technological and Nutritional Potential

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model

Promoting dye-sorghum for local and global markets

Baobab Food Products: A Review on their Composition and Nutritional Value

Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

Consumer orientation of product developers and their product perception compared to that of consumers

RICE-EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES

Effect of Processing on the Quality of Pineapple Juice

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

Consumer-driven food product development

Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin

Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation

Exergy analysis: A tool to study the sustainability of food supply chains

Food chain design using multi criteria decision making, an approach to complex design issues

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