Daniso Beswa - Search Results

Year	Number of Results
2015	1
2016	1
2019	2
2020	3
2022	3
2023	0

1

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients.

Mungofa N, Sibanyoni JJ, Mashau ME, Beswa D. Mungofa N, et al. Among authors: beswa d. Molecules. 2022 Nov 18;27(22):7995. doi: 10.3390/molecules27227995. Molecules. 2022. PMID: 36432098 Free PMC article. Review.

2

Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods-Historical and Developmental Aspects.

Krüger M, van Eeden T, Beswa D. Krüger M, et al. Among authors: beswa d. Plants (Basel). 2022 Dec 1;11(23):3330. doi: 10.3390/plants11233330. Plants (Basel). 2022. PMID: 36501366 Free PMC article. Review.

3

Physical properties and consumer acceptance of maize-baobab snacks.

Netshishivhe M, Omolola AO, Beswa D, Mashau ME. Netshishivhe M, et al. Among authors: beswa d. Heliyon. 2019 Mar 27;5(3):e01381. doi: 10.1016/j.heliyon.2019.e01381. eCollection 2019 Mar. Heliyon. 2019. PMID: 30976674 Free PMC article.

4

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS).

Ncube B, Dlamini B, Beswa D. Ncube B, et al. Among authors: beswa d. Molecules. 2022 Dec 19;27(24):9052. doi: 10.3390/molecules27249052. Molecules. 2022. PMID: 36558185 Free PMC article.

5

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions.

Onipe OO, Beswa D, Jideani VA, Jideani AIO. Onipe OO, et al. Among authors: beswa d. Heliyon. 2019 Mar 21;5(3):e01364. doi: 10.1016/j.heliyon.2019.e01364. eCollection 2019 Mar. Heliyon. 2019. PMID: 30957045 Free PMC article.

6

Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges.

Beswa D, Siwela M, Amonsou EO, Kolanisi U. Beswa D, et al. Foods. 2020 Dec 21;9(12):1909. doi: 10.3390/foods9121909. Foods. 2020. PMID: 33371178 Free PMC article.

7

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

Onipe OO, Beswa D, Jideani AIO. Onipe OO, et al. Among authors: beswa d. Foods. 2020 Sep 27;9(10):1374. doi: 10.3390/foods9101374. Foods. 2020. PMID: 32992517 Free PMC article.

8

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter.

Onipe OO, Beswa D, Jideani AIO. Onipe OO, et al. Among authors: beswa d. Foods. 2020 May 9;9(5):605. doi: 10.3390/foods9050605. Foods. 2020. PMID: 32397405 Free PMC article.

9

Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks.

Beswa D, Dlamini NR, Amonsou EO, Siwela M, Derera J. Beswa D, et al. J Sci Food Agric. 2016 Jan 15;96(1):287-94. doi: 10.1002/jsfa.7092. Epub 2015 Feb 16. J Sci Food Agric. 2016. PMID: 25641316

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