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Tawanda Muzhingi, Ph.D.
Tawanda Muzhingi, Ph.D.
North Carolina State University
Bestätigte E-Mail-Adresse bei ncsu.edu - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men
T Muzhingi, TH Gadaga, AH Siwela, MA Grusak, RM Russell, G Tang
The American journal of clinical nutrition 94 (2), 510-519, 2011
1302011
Consumer acceptability of yellow maize products in Zimbabwe
T Muzhingi, AS Langyintuo, LC Malaba, M Banziger
Food Policy 33 (4), 352-361, 2008
1032008
Determination of carotenoids in yellow maize, the effects of saponification and food preparations
Muzhingi, Yeum, Qin, Tang
International Journal for Vitamin and Nutrition Research 78 (3), 112-120, 2008
1002008
Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize
T Muzhingi, N Palacios‐Rojas, A Miranda, ML Cabrera, KJ Yeum, G Tang
Journal of the Science of Food and Agriculture 97 (3), 793-801, 2017
732017
Lutein, zeaxanthin, meso-zeaxanthin content in egg yolk and their absence in fish and seafood
HM Rasmussen, T Muzhingi, EMR Eggert, EJ Johnson
Journal of Food Composition and Analysis 27 (2), 139-144, 2012
632012
Use of a “super-child” approach to assess the vitamin A equivalence of Moringa oleifera leaves, develop a compartmental model for vitamin A kinetics, and estimate vitamin A …
V Lopez-Teros, JL Ford, MH Green, G Tang, MA Grusak, L Quihui-Cota, ...
The journal of nutrition 147 (12), 2356-2363, 2017
622017
The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
C Wanjuu, G Abong, D Mbogo, S Heck, J Low, T Muzhingi
Food science & nutrition 6 (6), 1555-1563, 2018
582018
Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
G Ooko Abong, T Muzhingi, M Wandayi Okoth, F Ng’ang’a, PE Ochieng, ...
International Journal of Food Science 2020, 2020
552020
Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
JN Musyoka, A George Okoo, M Daniel Mahuga, J Low, S Heck, ...
International Journal of Food Science 2018 (Article ID 8410747), 11, 2018
402018
Vitamin A-fortified milk increases total body vitamin A stores in Mexican preschoolers
V Lopez-Teros, L Quihui-Cota, RO Méndez-Estrada, MI Grijalva-Haro, ...
The Journal of nutrition 143 (2), 221-226, 2013
382013
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
ROM Mwanga, S Mayanja, J Swanckaert, M Nakitto, T Zum Felde, ...
International journal of food science & technology 56 (3), 1385-1398, 2021
322021
Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya
DN Malavi, GO Abong, T Muzhingi
Food control 119, 107500, 2021
322021
Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya
DN Malavi, T Muzhingi, GO Abong
International Journal of Food Science 2018, 2018
292018
From lab to life: Making storable orange-fleshed sweetpotato purée a commercial reality
TM Temesgen Bocher, Jan W. Low, Penina Muoki, Antonio Magnaghi
Open Agriculture 2 (https://doi.org/10.1515/opag-2017-0014), 148–154, 2018
27*2018
Effect of orange-fleshed sweet potato purée and wheat flour blends on β-carotene, selected physicochemical and microbiological properties of bread
D Malavi, D Mbogo, M Moyo, L Mwaura, J Low, T Muzhingi
Foods 11 (7), 1051, 2022
262022
Consumer preference testing of boiled sweetpotato using crowdsourced citizen science in Ghana and Uganda
M Moyo, R Ssali, S Namanda, M Nakitto, EK Dery, D Akansake, ...
Frontiers in Sustainable Food Systems 5, 620363, 2021
262021
Carotenoids retention in biofortified yellow cassava processed with traditional African methods
V Taleon, D Sumbu, T Muzhingi, S Bidiaka
Journal of the Science of Food and Agriculture 99 (3), 1434-1441, 2019
262019
Women and men farmer perceptions of economic and health benefits of orange fleshed sweet potato (OFSP) in Phalombe and Chikwawa districts in Malawi
TM Netsayi N. Mudege, Sarah Mayanja
Food Security, 2017
222017
Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots
GO Abong', T Muzhingi, MW Okoth, F Ng'ang'a, P Emelda Ochieng, ...
Food Science & Nutrition 9 (2), 1070-1078, 2021
212021
Starch digestibility and β‐carotene bioaccessibility in the orange‐fleshed sweet potato puree‐wheat bread
D Mbogo, T Muzhingi, S Janaswamy
Journal of Food Science 86 (3), 901-906, 2021
182021
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