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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking.
Heliyon. 2022 Sep 6;8(9):e10561. doi: 10.1016/j.heliyon.2022.e10561. eCollection 2022 Sep.
Heliyon. 2022.
PMID: 36119878
Free PMC article.
Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi.
Mlotha V, Mwangwela AM, Kasapila W, Siyame EW, Masamba K.
Mlotha V, et al. Among authors: masamba k.
Food Sci Nutr. 2015 Oct 7;4(2):322-8. doi: 10.1002/fsn3.293. eCollection 2016 Mar.
Food Sci Nutr. 2015.
PMID: 27004122
Free PMC article.
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Effect of Gallic acid on mechanical and water barrier properties of zein-oleic acid composite films.
Masamba K, Li Y, Hategekimana J, Liu F, Ma J, Zhong F.
Masamba K, et al.
J Food Sci Technol. 2016 May;53(5):2227-35. doi: 10.1007/s13197-015-2167-7. Epub 2016 Jun 10.
J Food Sci Technol. 2016.
PMID: 27407188
Free PMC article.
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Encapsulation of vitamin E: effect of physicochemical properties of wall material on retention and stability.
Hategekimana J, Masamba KG, Ma J, Zhong F.
Hategekimana J, et al. Among authors: masamba kg.
Carbohydr Polym. 2015 Jun 25;124:172-9. doi: 10.1016/j.carbpol.2015.01.060. Epub 2015 Feb 10.
Carbohydr Polym. 2015.
PMID: 25839808
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Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.
Karangwa E, Murekatete N, Habimana Jde D, Masamba K, Duhoranimana E, Muhoza B, Zhang X.
Karangwa E, et al. Among authors: masamba k.
J Food Sci Technol. 2016 Jun;53(6):2863-75. doi: 10.1007/s13197-016-2268-y. Epub 2016 Jul 4.
J Food Sci Technol. 2016.
PMID: 27478243
Free PMC article.
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Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties.
Munkhuwa V, Masamba K, Kasapila W.
Munkhuwa V, et al. Among authors: masamba k.
Int J Food Sci. 2023 Dec 31;2023:5575291. doi: 10.1155/2023/5575291. eCollection 2023.
Int J Food Sci. 2023.
PMID: 38187034
Free PMC article.
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