Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

por Ncube, Buyile, Dlamini, Bhekisisa, Beswa, Daniso
Publicado 2022

Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods—Historical and Developmental Aspects

por Krüger, Marlize, van Eeden, Tertia, Beswa, Daniso
Publicado 2022

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter

por Onipe, Oluwatoyin O., Beswa, Daniso, Jideani, Afam I. O.
Publicado 2020

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran

por Onipe, Oluwatoyin O., Beswa, Daniso, Jideani, Afam I. O.
Publicado 2020

Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges

por Beswa, Daniso, Siwela, Muthulisi, Amonsou, Eric O., Kolanisi, Unathi
Publicado 2020

Physical properties and consumer acceptance of maize-baobab snacks

por Netshishivhe, Miranda, Omolola, Adewale Olusegun, Beswa, Daniso, Mashau, Mpho Edward
Publicado 2019

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients

por Mungofa, Nyarai, Sibanyoni, July Johannes, Mashau, Mpho Edward, Beswa, Daniso
Publicado 2022

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions

por Onipe, Oluwatoyin Oladayo, Beswa, Daniso, Jideani, Victoria Adaora, Jideani, Afam Israel Obiefuna
Publicado 2019