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Journal Abstract Search

157 related items for PubMed ID: 30258598

  • 1. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread.
    Wanjuu C, Abong G, Mbogo D, Heck S, Low J, Muzhingi T.
    Food Sci Nutr; 2018 Sep; 6(6):1555-1563. PubMed ID: 30258598
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  • 2. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread.
    Malavi D, Mbogo D, Moyo M, Mwaura L, Low J, Muzhingi T.
    Foods; 2022 Apr 06; 11(7):. PubMed ID: 35407138
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  • 3. Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread.
    Mbogo D, Muzhingi T, Janaswamy S.
    J Food Sci; 2021 Mar 06; 86(3):901-906. PubMed ID: 33565638
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  • 4. Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A.
    Awuni V, Alhassan MW, Amagloh FK.
    Food Sci Nutr; 2018 Jan 06; 6(1):174-179. PubMed ID: 29387376
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  • 5. Assessment of consumers' preference for orange-fleshed sweet potato puree chapati: a case of rural and urban consumers in Kenya.
    Owuor AA, Otieno DJ, Okello JJ, Oluoch-Kosura W, Dufour D.
    J Sci Food Agric; 2024 Jun 06; 104(8):4722-4728. PubMed ID: 37222731
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  • 6. Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements.
    Nzamwita M, Duodu KG, Minnaar A.
    Food Chem; 2017 Aug 01; 228():85-90. PubMed ID: 28317781
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  • 7. Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya.
    Malavi DN, Muzhingi T, Abong' GO.
    Int J Food Sci; 2018 Aug 01; 2018():4093161. PubMed ID: 29808161
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  • 8. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
    Calderón de la Barca AM, Porras-Loaiza MAP, Pineda-Díaz EA, González-Ríos H, Heredia-Sandoval NG, Islas-Rubio AR.
    Plant Foods Hum Nutr; 2022 Dec 01; 77(4):591-598. PubMed ID: 35987934
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  • 9. Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process.
    Dhuique-Mayer C, Servent A, Messan C, Achir N, Dornier M, Mendoza Y.
    Front Nutr; 2018 Dec 01; 5():98. PubMed ID: 30406108
    [Abstract] [Full Text] [Related]

  • 10. The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
    Low JW, van Jaarsveld PJ.
    Food Nutr Bull; 2008 Jun 01; 29(2):98-107. PubMed ID: 18693473
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  • 11. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree.
    Musyoka JN, Abong' GO, Mbogo DM, Fuchs R, Low J, Heck S, Muzhingi T.
    Int J Food Sci; 2018 Jun 01; 2018():8410747. PubMed ID: 29977906
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  • 17. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.
    Chikpah SK, Korese JK, Hensel O, Sturm B.
    Foods; 2020 Jun 04; 9(6):. PubMed ID: 32512746
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  • 18. Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.
    Makhuvha MC, Laurie S, Mosala M.
    J Food Sci; 2024 Nov 04; 89(11):7348-7359. PubMed ID: 39390637
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  • 19. Lactating mothers' perceptions and sensory acceptability of a provitamin A carotenoid-iron-rich composite dish prepared from iron-biofortified common bean and orange-fleshed sweet potato in rural western Uganda.
    Buzigi E, Pillay K, Siwela M, Mkhwanazi B, Ngidi M, Ssozi J, Mahinda BM, Isingoma EB.
    Food Sci Nutr; 2024 Jun 04; 12(6):3949-3963. PubMed ID: 38873437
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