Contribution of the Dolichos Lablab value chain to farmer's household livelihood assets in Tanzania.

Autor: Minde JJ; Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania.; Department of Community Economic Development, The Open University of Tanzania, P.O. Box 517, Moshi, Tanzania., Matemu AO; Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania., Venkataramana PB; Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha, Tanzania.

Publikováno v: Heliyon [Heliyon] 2022 Nov 17; Vol. 8 (11), pp. e11646. Date of Electronic Publication: 2022 Nov 17 (Print Publication: 2022).

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.

Autor: Mandha J; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania. Electronic address: Juliana.Mandha@UGent.be., Shumoy H; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: Habtu.Shumoy@UGent.be., Devaere J; Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: jolien.devaere@kuleuven.be., Schouteten JJ; Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Joachim.Schouteten@UGent.be., Gellynck X; Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Xavier.Gellynck@UGent.be., de Winne A; Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: ann.dewinne@kuleuven.be., Matemu AO; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania. Electronic address: athanasia.matemu@nm-aist.ac.tz., Raes K; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: Katleen.Raes@UGent.be.

Publikováno v: Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129809. Date of Electronic Publication: 2021 Apr 19.

Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review.

Autor: Minde JJ; Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania., Venkataramana PB; Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania., Matemu AO; Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (13), pp. 2249-2261. Date of Electronic Publication: 2020 Jun 12.

Fatty Acid Composition of Dried Fruits of Sclerocarya birrea, Diospyros blancoi and Landolphia kirkii.

Autor: Matemu AO; Nanotechnology and Water Sustainability, College of Science Engineering and Technology, University of South Africa, Johannesburg 1710, South Africa. athanasia.matemu@nm-aist.ac.tz.; Department of Food and Nutritional Sciences, School of Life Sciences and Bioengineering, Nelson Mandela African Institute of Science and Technology, P.O. Box 447 Arusha, Tanzania. athanasia.matemu@nm-aist.ac.tz., Adeyemi D; Nanotechnology and Water Sustainability, College of Science Engineering and Technology, University of South Africa, Johannesburg 1710, South Africa. dadeyemi@gmail.com., Nyoni H; Nanotechnology and Water Sustainability, College of Science Engineering and Technology, University of South Africa, Johannesburg 1710, South Africa. nyonih@unisa.ac.za., Mdee L; School of Medicine, University of Limpopo C/O R71 Tzaneen Road and University Street Mankweng Township, Polokwane University of Limpopo Old Admin Block, Ground Floor Sovenga, Limpopo 0727, South Africa. Ladislaus.Mdee@ul.ac.za., Tshabalala P; Consumer Goods Council of South Africa, Johannesburg 1710, South Africa. papisot@cgcsa.ac.za., Mamba B; Nanotechnology and Water Sustainability, College of Science Engineering and Technology, University of South Africa, Johannesburg 1710, South Africa. Mambabb@unisa.ac.za., Msagati TAM; Nanotechnology and Water Sustainability, College of Science Engineering and Technology, University of South Africa, Johannesburg 1710, South Africa. msagatam@unisa.ac.za.

Publikováno v: International journal of environmental research and public health [Int J Environ Res Public Health] 2017 Nov 17; Vol. 14 (11). Date of Electronic Publication: 2017 Nov 17.

Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids.

Autor: Matemu AO; Dept. of Bioscience and Biotechnology, Shinshu Univ., 8304 Minamiminowamura, Nagano 399-4598, Japan., Nakamura K, Kayahara H, Murasawa H, Katayama S, Nakamura S

Publikováno v: Journal of food science [J Food Sci] 2011 Aug; Vol. 76 (6), pp. M299-304. Date of Electronic Publication: 2011 Jul 05.