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Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, Xia Chen, Muhammad Imran & Heping Zhang. (2023) Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International 39:3, pages 1227-1249.
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Ngwekazi Nwabisa Mehlomakulu & Mohammad Naushad Emmambux. (2022) Nutritional Quality of Wet and Dry Processed Moringa oleifera Lam. Leaves: A Review. Food Reviews International 38:8, pages 1635-1655.
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Yianna Y. Zhang, Regine Stockmann, Ken Ng & Said Ajlouni. (2022) Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Critical Reviews in Food Science and Nutrition 62:6, pages 1696-1712.
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Articles from other publishers (21)
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Adeyemi A. Adeyanju & Kwaku G. Duodu. (2022) Effects of different souring methods on phenolic constituents and antioxidant properties of non‐alcoholic gruels from sorghum and amaranth. International Journal of Food Science & Technology 58:3, pages 1062-1077.
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Marie Lys Irakoze, Eliud Nalianya Wafula & Eddy Elkana Owaga. (2023) Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables. Bacteria 2:1, pages 48-59.
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Ngwekazi N. Mehlomakulu, Siphosanele M. Moyo & Eugénie Kayitesi. (2023) Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products. Food Bioscience 51, pages 102300.
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Muneta G. Manzeke-Kangara, Edward J. M. Joy, Florence Mtambanengwe, Prosper Chopera, Michael J. Watts, Martin R. Broadley & Paul Mapfumo. (2021) Good soil management can reduce dietary zinc deficiency in Zimbabwe. CABI Agriculture and Bioscience 2:1.
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Muneta G. Manzeke-Kangara, Florence Mtambanengwe, Michael J. Watts, Martin R. Broadley, R. Murray Lark & Paul Mapfumo. (2021) Can Nitrogen Fertilizer Management Improve Grain Iron Concentration of Agro-Biofortified Crops in Zimbabwe?. Agronomy 11:1, pages 124.
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Oluyimika, Y. Adetola, Johanita Kruger, Zelda White & John R.N. Taylor. (2019) Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility. LWT 106, pages 92-97.
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Molly Gabaza, Marie Joossens, Margo Cnockaert, Maud Muchuweti, Katleen Raes & Peter Vandamme. (2019) Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe. International Journal of Food Microbiology 289, pages 77-87.
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Molly Gabaza, Habtu Shumoy, Maud Muchuweti, Peter Vandamme & Katleen Raes. (2018) Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. Innovative Food Science & Emerging Technologies 47, pages 390-398.
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Molly Gabaza, Habtu Shumoy, Lindsey Louwagie, Maud Muchuweti, Peter Vandamme, Gijs Du Laing & Katleen Raes. (2018) Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility. Journal of Food Composition and Analysis 68, pages 87-94.
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Molly Gabaza, Habtu Shumoy, Maud Muchuweti, Peter Vandamme & Katleen Raes. (2018) Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe. Food Research International 103, pages 361-370.
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