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Daniso Beswa
Daniso Beswa
在 uj.ac.za 的电子邮件经过验证
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引用次数
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年份
Composition and functionality of wheat bran and its application in some cereal food products
OO Onipe, AIO Jideani, D Beswa
International Journal of Food Science & Technology 50 (12), 2509-2518, 2015
4242015
Watermelon as a potential fruit snack
MM Maoto, D Beswa, AIO Jideani
International Journal of food properties 22 (1), 355-370, 2019
1452019
Effect of size reduction on colour, hydration and rheological properties of wheat bran
OO Onipe, D Beswa, AIO Jideani
Food Science and Technology 37, 389-396, 2017
602017
Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
D Beswa, NR Dlamini, M Siwela, EO Amonsou, U Kolanisi
Food Science and Technology 36, 30-39, 2016
432016
Effect of roselle extracts on the selected quality characteristics of ice cream
TM Singo, D Beswa
International Journal of Food Properties 22 (1), 42-53, 2019
402019
Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum …
G Olamiti, TK Takalani, D Beswa, AIO Jideani
Heliyon 6 (12), 2020
372020
Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
D Beswa, NR Dlamini, EO Amonsou, M Siwela, J Derera
Journal of the Science of Food and Agriculture 96 (1), 287-294, 2016
322016
Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods—Historical and Developmental Aspects
M Krüger, T van Eeden, D Beswa
Plants 11 (23), 3330, 2022
302022
Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions
OO Onipe, D Beswa, VA Jideani, AIO Jideani
Heliyon 5 (3), 2019
182019
Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)
AIOJ Oluwatoyin Oladayo Onipe, Daniso Beswa, Victoria Adaora Jideani
African Journal of Science, Technology, Innovation and Development, 2018
162018
Confocal laser scanning microscopy and image analysis for elucidating crumb and crust microstructure of bran-enriched South African fried dough and batter
OO Onipe, D Beswa, AIO Jideani
Foods 9 (5), 605, 2020
152020
Physical properties and consumer acceptance of maize-baobab snacks
M Netshishivhe, AO Omolola, D Beswa, ME Mashau
Heliyon 5 (3), 2019
152019
In vitro starch digestibility and glycaemic index of fried dough and batter enriched with wheat and oat bran
OO Onipe, D Beswa, AIO Jideani
Foods 9 (10), 1374, 2020
92020
Assessment of the feasibility of using a wheat-finger millet composite flour for bread making
D Beswa
PQDT-Global, 2008
82008
Grain quality, provitamin A carotenoid profiles, and sensory quality of provitamin A-biofortified maize stiff porridges
D Beswa, M Siwela, EO Amonsou, U Kolanisi
Foods 9 (12), 1909, 2020
72020
Prospective role of indigenous leafy vegetables as functional food ingredients
N Mungofa, JJ Sibanyoni, ME Mashau, D Beswa
Molecules 27 (22), 7995, 2022
52022
Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass …
B Ncube, B Dlamini, D Beswa
Molecules 27 (24), 9052, 2022
42022
The socioeconomic benefits, production and consumption statistics of magwinya in Limpopo Province, South Africa.
O OO, J AIO
African Journal of Food, Agriculture, Nutrition & Development 19 (4), 2019
32019
Quantification of oil fractions of deep‐fried wheat dough and batter enriched with oat and wheat bran
OO Onipe, D Beswa, AIO Jideani
Journal of Food Quality 2021 (1), 5552951, 2021
22021
Nutritional, sensory and health-promoting properties of provitamin A-biofortified maize stiff porridges and extruded snacks.
D Beswa
22015
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