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Provitamin A retention and sensory acceptability of amahewu, a non‐alcoholic cereal‐based beverage made with provitamin A‐biofortified maize
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/j.foodchem.2010.03.026openalex-snapshot
Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge
inferredcites →https://doi.org/10.1016/j.foodpol.2007.12.003openalex-snapshot
Consumer acceptance of provitamin A-biofortified maize in Maputo, Mozambique
inferredcites →https://doi.org/10.1016/j.foodpol.2008.02.005openalex-snapshot
Comparing consumer preferences for color and nutritional quality in maize: Application of a semi-double-bound logistic model on urban consumers in Kenya
inferredcites →https://doi.org/10.1016/j.tifs.2003.09.004openalex-snapshot
Lactic acid bacteria as functional starter cultures for the food fermentation industry
inferredcites →https://doi.org/10.1016/s0277-9536(96)00261-4openalex-snapshot
Potential use of traditional fermented foods for weaning in Zimbabwe
inferredcites →https://doi.org/10.1016/s0956-7135(97)00017-0openalex-snapshot
Use of starter cultures in fermentation on a household scale
inferredcites →https://doi.org/10.1021/jf062256fopenalex-snapshot
Evaluation of Analytical Methods for Carotenoid Extraction from Biofortified Maize (Zea mays sp.)
inferredcites →https://doi.org/10.1021/jf981029dopenalex-snapshot
Quantification of Carotenoid and Tocopherol Antioxidants inZeamays
inferredcites →https://doi.org/10.1046/j.1365-2672.2003.01852.xopenalex-snapshot
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
inferredcites →https://doi.org/10.1080/03670244.1990.9991145openalex-snapshot
A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems
inferredcites →https://doi.org/10.1080/0376835x.2011.570074openalex-snapshot
Consumer acceptability and perceptions of maize meal in Giyani, South Africa
inferredcites →https://doi.org/10.1080/16070658.2011.11734386openalex-snapshot
Consumer acceptance of yellow, provitamin A-biofortified maize in KwaZulu-Natal
inferredcites →https://doi.org/10.1093/jn/136.10.2562openalex-snapshot
Carotenoid-Biofortified Maize Maintains Adequate Vitamin A Status in Mongolian Gerbils
inferredcites →https://doi.org/10.1093/jn/136.4.1064openalex-snapshot
Biofortification of Staple Food Crops ,
inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00117.xopenalex-snapshot
Maize: A Paramount Staple Crop in the Context of Global Nutrition
inferredcites →https://doi.org/10.1111/j.1574-0862.2010.00466.xopenalex-snapshot
Estimating consumer willingness to pay for food quality with experimental auctions: the case of yellow versus fortified maize meal in Kenya
inferredcites →https://doi.org/10.22004/ag.econ.54697openalex-snapshot
Who Eats Yellow Maize? Preliminary Results of a Survey of Consumer Maize Preferences in Maputo, Mozambique
inferredcites →https://doi.org/10.2307/3151680openalex-snapshot
Cluster Analysis in Marketing Research: Review and Suggestions for Application
inferredcites →https://doi.org/10.4314/ajfand.v4i1.19155openalex-snapshot
THE OCCURRENCE, GROWTH AND CONTROL OF PATHOGENS IN AFRICAN FERMENTED FOODS
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1007/978-3-030-04609-5_6openalex-snapshot
Marker-Assisted Breeding for Enrichment of Provitamin A in Maize
inferred← citeshttps://doi.org/10.1016/b978-0-323-90566-4.00005-9openalex-snapshot
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
inferred← citeshttps://doi.org/10.1016/b978-0-323-98341-9.00023-2openalex-snapshot
Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities
inferred← citeshttps://doi.org/10.1016/j.afres.2023.100367openalex-snapshot
The effect of herbal Lippia javanica extracts on the bioactive content, functional properties, and sensorial profile of biofortified-orange maize based fermented maheu
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.101217openalex-snapshot
Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula
inferred← citeshttps://doi.org/10.1016/j.foohum.2024.100255openalex-snapshot
Low alcoholic malted beverage: A review on production strategies and challenges
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100640openalex-snapshot
Development, nutritional evaluation, and consumer acceptability of non-alcoholic fermented beverages made from Sclerocarya birrea (Marula) and provitamins A biofortified maize
inferred← citeshttps://doi.org/10.1016/j.heliyon.2021.e07128openalex-snapshot
Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability
inferred← citeshttps://doi.org/10.1016/j.jafr.2020.100068openalex-snapshot
Biofortification of maize and sweetpotatoes with provitamin A carotenoids and implication on eradicating vitamin A deficiency in developing countries
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112159openalex-snapshot
A mini review of the physicochemical properties of amahewu, a Southern African traditional fermented cereal grain beverage
inferred← citeshttps://doi.org/10.1016/j.sajb.2019.04.022openalex-snapshot
Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu
inferred← citeshttps://doi.org/10.1080/09709274.2016.11907019openalex-snapshot
Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew
inferred← citeshttps://doi.org/10.1080/10408398.2020.1844636openalex-snapshot
A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa
inferred← citeshttps://doi.org/10.1093/nutrit/nuad100openalex-snapshot
Sensory acceptability of biofortified foods and food products: a systematic review
inferred← citeshttps://doi.org/10.1093/nutrit/nux037openalex-snapshot
Acceptance and adoption of biofortified crops in low- and middle-income countries: a systematic review
inferred← citeshttps://doi.org/10.1111/ijfs.16879openalex-snapshot
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu
inferred← citeshttps://doi.org/10.1111/ijfs.16887openalex-snapshot
Substitution of maize with sorghum and millets in traditional processing of Mahewu , a non‐alcoholic fermented cereal beverage
inferred← citeshttps://doi.org/10.1111/ijfs.17349openalex-snapshot
Nutritional composition, protein digestibility and consumer acceptability of sorghum-based mahewu enriched with Moringa oleifera leaf powder
inferred← citeshttps://doi.org/10.1155/2024/7200190openalex-snapshot
Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin
inferred← citeshttps://doi.org/10.1186/s42779-026-00323-8openalex-snapshot
Modernizing mageu fermentation through the use of defined Lactobacillaceae starter cultures with potential functional applications
inferred← citeshttps://doi.org/10.1186/s43014-023-00174-9openalex-snapshot
Provitamin A retention and sensory acceptability of landrace orange maize (MW5021) food products among school-aged children living in rural Malawi
inferred← citeshttps://doi.org/10.12692/ijb/21.5.305-325openalex-snapshot
Towards food nutrition improvement: Assessment of Farmers’ knowledge, perceptions and access to provitamin A-rich Maize in Tanzania
inferred← citeshttps://doi.org/10.18697/ajfand.106.20645openalex-snapshot
Growth, physiological and yield response of provitamin A biofortified maize cultivars to different natural environments
inferred← citeshttps://doi.org/10.2478/aucft-2025-0013openalex-snapshot
Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
inferred← citeshttps://doi.org/10.31015/2025.4.32openalex-snapshot
Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage
inferred← citeshttps://doi.org/10.3389/fnut.2025.1697672openalex-snapshot
Targeted metabolomics to quantitatively profile changes in amino acids and phenolics at every step of amahewu production from two Zea Mays L. maize types (white and yellow)
inferred← citeshttps://doi.org/10.3389/fsufs.2025.1578353openalex-snapshot
Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified products
inferred← citeshttps://doi.org/10.3390/app15158494openalex-snapshot
Effects of Natural Fermentation Time on Chemical Composition, Antioxidant Activities, and Phenolic Profile of Cassava Root Flour
inferred← citeshttps://doi.org/10.3390/fermentation10050236openalex-snapshot
Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
inferred← citeshttps://doi.org/10.3390/fermentation6010036openalex-snapshot
Changes Occurring in Spontaneous Maize Fermentation: An Overview
inferred← citeshttps://doi.org/10.3390/fermentation7030158openalex-snapshot
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa
inferred← citeshttps://doi.org/10.3390/fermentation9010058openalex-snapshot
Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula
inferred← citeshttps://doi.org/10.3390/foods11203171openalex-snapshot
Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula
inferred← citeshttps://doi.org/10.3390/foods9060815openalex-snapshot
Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability
inferred← citeshttps://doi.org/10.3390/foods9081031openalex-snapshot
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
inferred← citeshttps://doi.org/10.3390/ijerph15040805openalex-snapshot
The Potential of Integrating Provitamin A-Biofortified Maize in Smallholder Farming Systems to Reduce Malnourishment in South Africa
inferred← citeshttps://doi.org/10.3390/nu11071476openalex-snapshot
Nutritional Properties and Consumer’s Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour
inferred← citeshttps://doi.org/10.3390/nu11071577openalex-snapshot
Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato
inferred← citeshttps://doi.org/10.51415/10321/1273openalex-snapshot
Quality and storage stability of provitamin A biofortified amahewu, a non-alcoholic cereal beverage
inferred← citeshttps://doi.org/10.5281/zenodo.207312openalex-snapshot
FIGURE 2 in Revision of the genus Glyptoxanthus A. Milne-Edwards, 1879, and establishment of Glyptoxanthinae nov. subfam. (Crustacea: Decapoda: Brachyura: Xanthidae)
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