| Composition and functionality of wheat bran and its application in some cereal food products OO Onipe, AIO Jideani, D Beswa International Journal of Food Science & Technology 50 (12), 2509-2518, 2015 | 407 | 2015 |
| Watermelon as a potential fruit snack MM Maoto, D Beswa, AIO Jideani International Journal of food properties 22 (1), 355-370, 2019 | 131 | 2019 |
| Effect of size reduction on colour, hydration and rheological properties of wheat bran OO Onipe, D Beswa, AIO Jideani Food Science and Technology 37, 389-396, 2017 | 60 | 2017 |
| Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks D Beswa, NR Dlamini, M Siwela, EO Amonsou, U Kolanisi Food Science and Technology 36, 30-39, 2016 | 42 | 2016 |
| Effect of roselle extracts on the selected quality characteristics of ice cream TM Singo, D Beswa International Journal of Food Properties 22 (1), 42-53, 2019 | 38 | 2019 |
| Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum … G Olamiti, TK Takalani, D Beswa, AIO Jideani Heliyon 6 (12), 2020 | 35 | 2020 |
| Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks D Beswa, NR Dlamini, EO Amonsou, M Siwela, J Derera Journal of the Science of Food and Agriculture 96 (1), 287-294, 2016 | 33 | 2016 |
| Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods—Historical and Developmental Aspects M Krüger, T van Eeden, D Beswa Plants 11 (23), 3330, 2022 | 26 | 2022 |
| Physical properties and consumer acceptance of maize-baobab snacks M Netshishivhe, AO Omolola, D Beswa, ME Mashau Heliyon 5 (3), 2019 | 15 | 2019 |
| Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions OO Onipe, D Beswa, VA Jideani, AIO Jideani Heliyon 5 (3), 2019 | 15 | 2019 |
| Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough) AIOJ Oluwatoyin Oladayo Onipe, Daniso Beswa, Victoria Adaora Jideani African Journal of Science, Technology, Innovation and Development, 2018 | 15 | 2018 |
| Confocal laser scanning microscopy and image analysis for elucidating crumb and crust microstructure of bran-enriched South African fried dough and batter OO Onipe, D Beswa, AIO Jideani Foods 9 (5), 605, 2020 | 13 | 2020 |
| In vitro starch digestibility and glycaemic index of fried dough and batter enriched with wheat and oat bran OO Onipe, D Beswa, AIO Jideani Foods 9 (10), 1374, 2020 | 9 | 2020 |
| Assessment of the feasibility of using a wheat-finger millet composite flour for bread making D Beswa PQDT-Global, 2008 | 8 | 2008 |
| Grain quality, provitamin A carotenoid profiles, and sensory quality of provitamin A-biofortified maize stiff porridges D Beswa, M Siwela, EO Amonsou, U Kolanisi Foods 9 (12), 1909, 2020 | 6 | 2020 |
| Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass … B Ncube, B Dlamini, D Beswa Molecules 27 (24), 9052, 2022 | 3 | 2022 |
| The socioeconomic benefits, production and consumption statistics of magwinya in Limpopo Province, South Africa. O OO, J AIO African Journal of Food, Agriculture, Nutrition & Development 19 (4), 2019 | 3 | 2019 |
| Prospective role of indigenous leafy vegetables as functional food ingredients N Mungofa, JJ Sibanyoni, ME Mashau, D Beswa Molecules 27 (22), 7995, 2022 | 2 | 2022 |
| Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran OO Onipe, D Beswa, AIO Jideani Journal of Food Quality 2021, 1-9, 2021 | 2 | 2021 |
| Nutritional, sensory and health-promoting properties of provitamin A-biofortified maize stiff porridges and extruded snacks. D Beswa | 2 | 2015 |
Oluwatoyin OnipeLecturer, Food TechnologyVerified email at uj.ac.za
