The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

by Armistice Chawafambira
Published 2021-08-01

Effect of Piliostigma thonningii fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

by Armistice Chawafambira
Published 2021-01-01

The potential of utilizing Provitamin A‐biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food

by Armistice Chawafambira, Qhubekani Nyoni, Tafadzwa Mkungunugwa
Published 2021-03-01

Synthesis and Characterisation of Activated Carbon Obtained from Marula (Sclerocarya birrea) Nutshell

by Tafadzwa Mkungunugwa, Shepherd Manhokwe, Armistice Chawafambira, Munyaradzi Shumba
Published 2021-01-01

Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

by Armistice Chawafambira, Moosa Mahmood Sedibe, Augustine Mpofu, Matthew Achilonu
Published 2020-01-01

Uapaca kirkiana, an indigenous fruit tree in sub-Saharan Africa: A comprehensive review

by Armistice Chawafambira, Mahmood Moosa Sedibe, Augustine Mpofu, Matthew Achilonu
Published 2020-01-01