Filter by: Subject

Please be advised that the site will be down for maintenance on Sunday, September 1, 2024, from 08:00 to 18:00, and again on Monday, September 2, 2024, from 08:00 to 09:00. We apologize for any inconvenience this may cause.

Filter by: Subject

Results Per Page:

UCTD (182)
SDG-02: Zero hunger (48)
Sorghum (48)
Kafirin (18)
SDG-03: Good health and well-being (17)
South Africa (SA) (17)
Maize (14)
Antioxidant activity (12)
Fermentation (12)
Cowpea (11)
Iron (11)
Escherichia coli (8)
Sensory (8)
Zein (8)
Zinc (8)
Bioaccessibility (7)
Consumers (7)
Food Science (7)
Listeria monocytogenes (7)
Nutrition (7)
Protein digestibility (7)
Bacillus cereus (6)
Bread (6)
Malting (6)
Marama bean (6)
Phenolic compounds (6)
Tannins (6)
Africa (5)
Biofortification (5)
Cassava (5)
Digestibility (5)
Emerging economy (5)
Flour (5)
Food safety (5)
Functional properties (5)
Gluten-free (5)
Low- and middle-income countries (LMICs) (5)
Milk (5)
Minerals (5)
Pasting properties (5)
Pearl millet (5)
Phenolics (5)
Resistant starch (5)
Sensory quality (5)
Starch (5)
Stearic acid (5)
Wholegrain (5)
Antibiotic resistance (4)
Antioxidants (4)
Bacillus sporothermodurans (4)
Bioavailability (4)
Bran (4)
Extraction (4)
Food waste (4)
Gluten (4)
Goat milk (4)
Kafirin microparticles (4)
Lactic acid bacteria (LAB) (4)
Maize starch (4)
Malt (4)
Phenolic acids (4)
Phytate (4)
Protein (4)
Quality (4)
South africa (4)
Sulfur compounds (4)
Sustainability (4)
UHT milk (4)
Viscosity (4)
Wheat (4)
Agriculture (3)
Amylopectin (3)
Antioxidant (3)
Apparel (3)
Bacteria (3)
Bambara groundnut (Vigna subterranean) (3)
Baobab (Adansonia digitata) (3)
Binding (3)
Bioethanol (3)
Biofilms (3)
Biscuits (3)
Bitterness (3)
Cereals (3)
Chicken meat (3)
Consumer behaviour (3)
Corn as food (3)
Cowpeas (3)
Cowpeas (Vigna unguiculata) (3)
Cross-linking (3)
Differential scanning calorimetry (DSC) (3)
Dough rheology (3)
Extrusion (3)
Flavonoids (3)
Food security (3)
Food-to-food fortification (3)
Food-to-food fortification (FtFF) (3)
Foodborne pathogens (3)
Fortification (3)
Fourier transform infrared spectroscopy (FTIR) (3)
Free amino nitrogen (3)