| Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage F Pswarayi, MG Gänzle Applied and environmental microbiology 85 (11), e03130-18, 2019 | 73 | 2019 |
| African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages F Pswarayi, M Gänzle International Journal of Food Microbiology 378, 109815, 2022 | 31 | 2022 |
| Food control in Zimbabwe: A situational analysis F Pswarayi, AN Mutukumira, B Chipurura, B Gabi, DJ Jukes Food control 46, 143-151, 2014 | 21 | 2014 |
| Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection? F Pswarayi, N Qiao, G Gaur, M Gänzle Food Microbiology 102, 103917, 2022 | 17 | 2022 |
| Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage B Chipurura, F Pswarayi, M Muchuweti African Journal of Food, Agriculture, Nutrition and Development 14 (2), 2014 | 7 | 2014 |
| Sourdough and Cereal Beverages F Pswarayi, J Loponen, J Sibakov Handbook on Sourdough Biotechnology, 351-371, 2023 | 2 | 2023 |
| Optimizing the color of french fries: a review B Chipurura, GN Mushonga, F Pswarayi Journal of Culinary Science & Technology 12 (2), 100-108, 2014 | 1 | 2014 |
| Characterization of Mahewu, a Traditional Fermented Cereal Beverage from Zimbabwe, as a Source of Functional Lactobacilli F Pswarayi | | 2022 |
| Improved procedure for the isolation of beneficial bacteria in wild habitat: Lactiplantibacillus plantarum from Indri indri in Madagascar M Modesto, D Scarafile, G Gaur, N Qiao, F Pswarayi, LM Borruso, ... ECCO-XXXII Congress, 2021 | | 2021 |
