Molly Gabaza
No current affiliation with UGent
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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility
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Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility
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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
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- PhD Thesis
- open access
Iron and zinc bioaccessibility of fermented cereals : lessons drawn from Zimbabwean traditional porridges
(2018) -
Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability
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Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation
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Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African cereal porridges and gruels?