All Stories

  1. Consumer Knowledge and Attitude Towards Orange-Fleshed Sweetpotato (OFSP) Puree Bread in Kenya

    Article • Open Agriculture, November 2019, De Gruyter

    Dr Tawanda Muzhingi

  2. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree

    Article • Open Agriculture, November 2018, De Gruyter

    Dr Tawanda Muzhingi

  3. Carotenoids retention in biofortified yellow cassava processed with traditional African methods

    Article • Journal of the Science of Food and Agriculture, October 2018, Wiley

    Dr Tawanda Muzhingi

  4. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread

    Article • Food Science & Nutrition, July 2018, Wiley

    Dr Tawanda Muzhingi

  5. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

    Article • International Journal of Food Science, June 2018, Hindawi Publishing Corporation

    Dr Tawanda Muzhingi, joyce musyoka, George Abong

  6. Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

    Article • International Journal of Food Science, January 2018, Hindawi Publishing Corporation

    Dr Tawanda Muzhingi, George Abong

  7. Identification of Enzymatic Cleavage Products of β-Carotene-Rich Extracts of Kale and Biofortified Maize

    Article • International Journal for Vitamin and Nutrition Research, September 2017, Hogrefe Publishing Group

    Dr Tawanda Muzhingi

  8. Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize

    Article • Journal of the Science of Food and Agriculture, June 2016, Wiley

    Dr Tawanda Muzhingi