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https://doi.org/10.2139/ssrn.4603572
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/fsn3.2125openalex-extracted
The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food
inferredcites →https://doi.org/10.1002/fsn3.2432openalex-extracted
The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine
inferredcites →https://doi.org/10.1002/fsn3.846openalex-extracted
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
inferredcites →https://doi.org/10.1002/jsfa.7230openalex-extracted
Provitamin A retention and sensory acceptability of amahewu, a non‐alcoholic cereal‐based beverage made with provitamin A‐biofortified maize
inferredcites →https://doi.org/10.1007/s11250-010-9720-1openalex-extracted
Acaricidal efficacy against cattle ticks and acute oral toxicity of Lippia javanica (Burm F.) Spreng
inferredcites →https://doi.org/10.1007/s12161-015-0270-zopenalex-extracted
Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions
inferredcites →https://doi.org/10.1016/j.foodpol.2007.09.003openalex-extracted
Consumer acceptability of yellow maize products in Zimbabwe
inferredcites →https://doi.org/10.1016/j.foodres.2017.09.065openalex-extracted
Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa
inferredcites →https://doi.org/10.1016/j.heliyon.2021.e07128openalex-extracted
Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.08.033openalex-extracted
African fermented foods and probiotics
inferredcites →https://doi.org/10.1016/j.jef.2015.08.008openalex-extracted
Methods of preparation of Swazi traditional fermented foods
inferredcites →https://doi.org/10.1016/j.jef.2017.08.001openalex-extracted
Traditional fermented foods and beverages of Namibia
inferredcites →https://doi.org/10.1016/j.nfs.2022.03.001openalex-extracted
Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants
inferredcites →https://doi.org/10.1016/j.sajb.2009.07.002openalex-extracted
Phenylethanoid glycosides from Lippia javanica
inferredcites →https://doi.org/10.1016/j.sajb.2010.04.010openalex-extracted
South African Lippia herbal infusions: Total phenolic content, antioxidant and antibacterial activities
inferredcites →https://doi.org/10.1016/j.sajb.2019.04.022openalex-extracted
Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu
inferredcites →https://doi.org/10.1016/j.tifs.2019.12.001openalex-extracted
Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods
inferredcites →https://doi.org/10.1016/s0168-1605(99)00154-3openalex-extracted
A review of traditional fermented foods and beverages of Zimbabwe
inferredcites →https://doi.org/10.1021/jf204367zopenalex-extracted
Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
inferredcites →https://doi.org/10.1080/03670244.1990.9991145openalex-extracted
A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems
inferredcites →https://doi.org/10.1080/0376835x.2010.498955openalex-extracted
Consumer acceptability of a synbiotic version of the maize beverage mageu
inferredcites →https://doi.org/10.1080/08905436.2021.1940197openalex-extracted
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts
inferredcites →https://doi.org/10.1080/0972060x.2014.1001140openalex-extracted
Essential oil Composition ofLippia javanica(Burm.f.) Spreng chemotype from Western Zimbabwe
inferredcites →https://doi.org/10.1080/10942912.2022.2082467openalex-extracted
Polyphenols, antioxidant activity, and functional properties of baobab ( Adansonia digitata L) seeds soaked in monovalent ion salts
inferredcites →https://doi.org/10.1080/14786410802250037openalex-extracted
Bioactive compounds fromLippia javanicaandHoslundia opposita
inferredcites →https://doi.org/10.1080/16070658.2011.11734386openalex-extracted
Consumer acceptance of yellow, provitamin A-biofortified maize in KwaZulu-Natal
inferredcites →https://doi.org/10.1080/16070658.2014.11734512openalex-extracted
Acceptance of a complementary food prepared with yellow, provitamin A-biofortified maize by black caregivers in rural KwaZulu-Natal
inferredcites →https://doi.org/10.1080/87559129.2019.1588290openalex-extracted
Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities
inferredcites →https://doi.org/10.1093/ajae/aaq121openalex-extracted
Are Consumers in Developing Countries Willing to Pay More for Micronutrient‐Dense Biofortified Foods? Evidence from a Field Experiment in Uganda
inferredcites →https://doi.org/10.1108/bfj-11-2019-0846openalex-extracted
Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.01258.xopenalex-extracted
Total phenolic content and antioxidant activity in selected medicinal plants of Zimbabwe
inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00117.xopenalex-extracted
Maize: A Paramount Staple Crop in the Context of Global Nutrition
inferredcites →https://doi.org/10.1128/aem.03130-18openalex-extracted
Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage
inferredcites →https://doi.org/10.1155/2022/3192061openalex-extracted
Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk
inferredcites →https://doi.org/10.1201/9781315205359-17openalex-extracted
Amasi and Mageu Expedition from Ethnic Southern African Foods to Cosmopolitan Markets
inferredcites →https://doi.org/10.18697/ajfand.74.15305openalex-extracted
Standardization of cassava Mahewu fermentation and assessment of the effects of iron sources used for fortification
inferredcites →https://doi.org/10.3389/fnut.2021.685004openalex-extracted
Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype
inferredcites →https://doi.org/10.3390/fermentation6010036openalex-extracted
Changes Occurring in Spontaneous Maize Fermentation: An Overview
inferredcites →https://doi.org/10.9734/jabb/2017/33175openalex-extracted
Production, Nutritional and Microbiological Evaluation of Mahewu a South African Traditional Fermented Porridge
inferredcites →https://doi.org/10.9755/ejfa.2021.v33.i1.2377openalex-extracted
Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012
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