Mpho Edward Mashau (Mpho E Mashau)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 10

Top Topics

Risk Assessment

Top Venues

Food science & nutrition

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

International journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Effect of partial mutton meat substitution with Bambara groundnut ( Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. Food science & nutrition 12 (6) (2024)
Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Effect of partial mutton meat substitution with Bambara groundnut ( Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. Food science & nutrition 12 (6) (2024)
Mpho Edward Mashau, Thompho Ramalisa, Shonisani Eugenia Ramashia, Vusi Vincent Mshayisa
Development of high-protein biscuits by the enrichment with mopane worm ( Gonimbrasia belina ) flour. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Kundai Thelma Murungweni, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet ( Eleusine coracana ) flours. Food science & nutrition 12 (1) (2023)
Kundai Thelma Murungweni, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet ( Eleusine coracana ) flours. Food science & nutrition 12 (1) (2023)
Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours. Foods (Basel, Switzerland) 11 (16) (2022)
Masala Mudau, Mpho Edward Mashau, Shonisani Eugenia Ramashia
Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits. Foods (Basel, Switzerland) 11 (9) (2022)
Nyarai Mungofa, July Johannes Sibanyoni, Mpho Edward Mashau, Daniso Beswa
Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients. Molecules (Basel, Switzerland) 27 (22) (2022)
Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, Shonisani Eugenia Ramashia
Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules (Basel, Switzerland) 25 (13) (2020)
Khuthadzo Ngoma, Mpho Edward Mashau, Henry Silungwe
Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour. International journal of food science 2019 (2019)