Functional and nutritional properties of infrared- and microwave heat-moisture-treated sorghum meals

Microwave Pretreatment of Presoaked Bambara Groundnut Seeds Enhances the Functionality and Phenolics-Related Antioxidant Properties of the Resultant Flour

Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

Development and Characterization of Poly(butylene succinate-co-adipate)/Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film-Casting

How to transform Africa’s food system

Knowledge, understanding and perceptions of key stakeholders on the maternity protection available and accessible to female domestic workers in South Africa

Access to Maternity Protection and Potential Implications for Breastfeeding Practices of Domestic Workers in the Western Cape of South Africa

Occurrence and Molecular Characterization of Multidrug-Resistant Vegetable-Borne Listeria monocytogenes Isolates

Lockdown, resilience and emergency statecraft in the Cape Town food system

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