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Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.
J Agric Food Chem. 2016 Oct 12;64(40):7615-7621. doi: 10.1021/acs.jafc.6b03090. Epub 2016 Sep 28.
J Agric Food Chem. 2016.
PMID: 27641473
Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe.
Gabaza M, Shumoy H, Muchuweti M, Vandamme P, Raes K.
Gabaza M, et al. Among authors: muchuweti m.
Food Res Int. 2018 Jan;103:361-370. doi: 10.1016/j.foodres.2017.10.047. Epub 2017 Oct 29.
Food Res Int. 2018.
PMID: 29389625
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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe.
Gabaza M, Joossens M, Cnockaert M, Muchuweti M, Raes K, Vandamme P.
Gabaza M, et al. Among authors: muchuweti m.
Int J Food Microbiol. 2019 Jan 16;289:77-87. doi: 10.1016/j.ijfoodmicro.2018.09.001. Epub 2018 Sep 3.
Int J Food Microbiol. 2019.
PMID: 30216819
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Wild leafy vegetables consumed in Buhera District of Zimbabwe and their phenolic compounds content.
Chipurura B, Muchuweti M, Kasiyamhuru A.
Chipurura B, et al. Among authors: muchuweti m.
Ecol Food Nutr. 2013;52(2):178-89. doi: 10.1080/03670244.2012.706094.
Ecol Food Nutr. 2013.
PMID: 23445395
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Drying kinetics of syrup of Parinari curatellifolia fruit and cereal based product, zvambwa.
Benhura C, Kugara J, Muchuweti M, Nyagura SF, Matarise F, Gombiro PE, Nyandoro G.
Benhura C, et al. Among authors: muchuweti m.
J Food Sci Technol. 2015 Aug;52(8):4965-74. doi: 10.1007/s13197-014-1616-z. Epub 2014 Oct 30.
J Food Sci Technol. 2015.
PMID: 26243916
Free PMC article.
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