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Showing 10 out of a total of 43 results for community: Food Science.
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Sustainable small ruminant production in low- and middle-income African countries : harnessing the potential of agroecology
Anim-Jnr, Antoinette Simpah
;
Sasu, Prince
;
Bosch, Christine
;
Mabiki, Faith Philemon
;
Frimpong, Yaw Oppong
;
Emmambux, Mohammad Naushad
;
Greathead, Henry Michael Rivers
(
MDPI
,
2023-11
)
Cooking quality, nutritional and antioxidant properties of gluten-free maize – orange-fleshed sweet potato pasta produced by extrusion
Baah, R.O.
;
Duodu, Kwaku Gyebi
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2022-06
)
In vitro fecal fermentation of indigestible residues from heat-moisture treated maize meal and maize starch with stearic acid
Asare, Isaac Kwabena
;
Palaniappan, Ayyappan
;
Jungles, Thaisa Moro Cantu
;
Hamaker, Bruce R.
;
Emmambux, Mohammad Naushad
(
Wiley
,
2022-07
)
Dextrin nanocomposites as matrices for solid dosage forms
Phillips, Justin
;
Venter, Jaco-Louis
;
Atanasova, Maria Todorova
;
Wesley-Smith, James
;
Oosthuizen, Hester
;
Emmambux, Mohammad Naushad
;
Du Toit, Elizabeth Louisa
;
Focke, Walter Wilhelm
(
American Chemical Society
,
2020-03
)
Nutritional and functional properties of extruded cassava-soy composite with grape pomace
Oladiran, Dolapo Abimbola
;
Emmambux, Mohammad Naushad
(
Wiley
,
2018-07
)
Background, limitations, and future perspectives in food grade microemulsions and nanoemulsions
Amiri-Rigi, Atefeh
;
Abbasi, Soleiman
;
Emmambux, Mohammad Naushad
(
Taylor and Francis
,
2023
)
Variation in amylose concentration to enhance wheat flour extrudability
Hellemans, T.
;
Nekhudzhiga, H.
;
Van Bockstaele, F.
;
Wang, Y.J.
;
Emmambux, Mohammad Naushad
;
Eeckhout, M.
(
Elsevier
,
2020-09
)
Morphology, thermal properties and crystallization kinetics of ternary blends of the polylactide and starch biopolymers and nanoclay : the role of nanoclay hydrophobicity
Wokadala, Obiro Cuthbert
;
Ray, Suprakas Sinha
;
Bandyopadhyay, Jayita
;
Wesley-Smith, James
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2015-08
)
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds
Mukwevho, Peter
;
Emmambux, Mohammad Naushad
(
Elsevier
,
2022-01
)
Extrusion cooking of food-to-food fortified wholegrain sorghum-based porridges enhances Caco-2 ferritin formation
Lubaale, John
;
Taylor, J.R.N. (John Reginald Nuttall)
;
Emmambux, Mohammad Naushad
;
Duodu, Kwaku Gyebi
(
Wiley
,
2023-03
)
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Emmambux, Mohammad Naushad (42)
Taylor, J.R.N. (John Reginald Nuttall) (11)
De Kock, Henrietta Letitia (5)
Ray, Suprakas Sinha (5)
Mapengo, Clarity Ropafadzo (4)
Duodu, Kwaku Gyebi (3)
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Amiri-Rigi, Atefeh (2)
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SDG-02: Zero hunger (11)
Sorghum (4)
Stearic acid (4)
Viscosity (4)
Extrusion (3)
Maize starch (3)
Pasting properties (3)
Amylose-lipid complexes (2)
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2020 - 2023 (21)
2010 - 2019 (22)
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