| Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits LM Mahloko, H Silungwe, ME Mashau, TE Kgatla Heliyon 5 (10), 2019 | 105 | 2019 |
| Role of magnesium ions on yeast performance during very high gravity fermentation HO Udeh, TE Kgatla Journal of Brewing and Distilling 4 (2), 19-45, 2013 | 70 | 2013 |
| Physicochemical properties of South African prickly pear fruit and peel: extraction and characterisation of pectin from the peel ILG Lekhuleni, TE Kgatla, ME Mashau, AIO Jideani Open Agriculture 6 (1), 178-191, 2021 | 30 | 2021 |
| Effect of mineral ion addition on yeast performance during very high gravity wort fermentation HO Udeh, TE Kgatla, AIO Jideani International Journal of Bioengineering and Life Sciences 8 (11), 1208-1216, 2014 | 24 | 2014 |
| Nutritional composition, polyphenolic compounds and biological activities of marula fruit (Sclerocarya birrea) with its potential food applications: a review ME Mashau, TE Kgatla, MV Makhado, MS Mikasi, SE Ramashia International Journal of Food Properties 25 (1), 1549-1575, 2022 | 22 | 2022 |
| Colour stability of wild cactus pear juice TE Kgatla, SS Howard, DC Hiss International Journal of Nutrition and Food Engineering 5 (8), 435-440, 2011 | 17 | 2011 |
| The effects of processing and preservation on the sensory qualities of prickly pear juice TE Kgatla, SS Howard, DC Hiss World Academy of Science, Engineering and Technology 68, 861-868, 2010 | 14 | 2010 |
| Evaluation of meat safety practices and hygiene among different butcheries and supermarkets in Vhembe District, Limpopo Province, South Africa BJ Siluma, ET Kgatla, B Nethathe, SE Ramashia International journal of environmental research and public health 20 (3), 2230, 2023 | 11 | 2023 |
| Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5 (10), e02479 LM Mahloko, H Silungwe, ME Mashau, TE Kgatla Elsevier Ltd, 2019 | 10 | 2019 |
| Influence of unripe banana flour incorporation on the physical, antioxidant properties and consumer acceptability of biscuits ME Mashau, FD Rambau, TE Kgatla Journal of microbiology, biotechnology and food sciences 12 (1), e2632-e2632, 2022 | 7 | 2022 |
| Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5, e02479 LM Mahloko, H Silungwe, ME Mashau, TE Kgatla doi. org/10.1016/j. heliy on, e0247, 2019 | 5 | 2019 |
| Evaluation of the perception and awareness of Food Science and Technology amongst high school learners in Limpopo province of South Africa AIO Jideani, T Takalani, H Silungwe, KA Kyei, D Beswa, TE Kgatla, ... African Journal of Agricultural Research 8 (21), 2572-2581, 2013 | 2 | 2013 |
| Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours. M Matidza, TE Kgatla, ME Mashau AIMS Agriculture & Food 8 (4), 2023 | 1 | 2023 |
| Assessing Differences in the Perception and Awareness of Food Science and Technology amongst High School Learners in the Five Districts of the Limpopo Province of South Africa AIO Jideani, KA Kyei, T Takalani, H Silungwe, D Beswa, TE Kgatla, ... Journal of Human Ecology 50 (1), 83-92, 2015 | | 2015 |
| Journal of Brewing and Distilling K Krakowiak, D Uhrin, R McIntosh, D Ellis, JT Elkins, HA Heinz, ... | | |
Mpho Edward MashauUniversity of Venda在 univen.ac.za 的电子邮件经过验证
