| Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds P Mukwevho, MN Emmambux LWT 153, 112448, 2022 | 21 | 2022 |
| Evaluation of health and diabetes knowledge of CU4Health participants by food frequency questionnaire and Michigan diabetes knowledge test P Mukwevho Clemson University, 2010 | 2 | 2010 |
| Reduction of Phytic Acid in Bambara groundnut grains using high-temperature soaking and microwave heat treatment P Mukwevho, SR Pholoana, M Robert, V Lullien-Pellerin, N Emmanbux IUFOST, 2024 | | 2024 |
| Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread P Mukwevho, MN Emmambux Cereal Chemistry, 2024 | | 2024 |
| Food Consumption Patterns of Adults Following a Self‐selected Prescreening for Chronic Disease Risk V Haley‐Zitlin, P Mukwevho, F Barron, A Bodine The FASEB Journal 25, lb271-lb271, 2011 | | 2011 |
| Evaluation of health, eating habits and diabetes knowledge of participants of a worksite wellness initiative P Mukwevho, V Haley‐Zitlin, F Barron, AB Bodine The FASEB Journal 24, lb357-lb357, 2010 | | 2010 |
| The Role of Protein in Low Paste Viscosities of Bambara Groundnut Flours from Infrared, Microwave Heat-Treated Seeds, Done Alone and in Combination P Mukwevho, NM Emmambux Microwave Heat-Treated Seeds, Done Alone and in Combination, 0 | | |
