Research Explorer

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Researcher

Molly Gabaza

Publications & Research Data

Awards & Distinctions

11 Results

2019

Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera

Habtu Shumoy AbrahaMolly GabazaJulie VandeveldeKatleen Raes

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe

Molly GabazaMarie JoossensMargo CnockaertMaud MuchuwetiKatleen RaesPeter Vandamme

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2018

Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals

Molly GabazaHabtu Shumoy AbrahaMaud MuchuwetiPeter VandammeKatleen Raes

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility

Molly GabazaHabtu Shumoy AbrahaMaud MuchuwetiPeter VandammeKatleen Raes

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

Iron and zinc bioaccessibility of fermented cereals : lessons drawn from Zimbabwean traditional porridges

Molly GabazaKatleen RaesPeter VandammeMaud Muchuweti

Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Molly GabazaHabtu Shumoy AbrahaMaud MuchuwetiPeter VandammeKatleen Raes

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility

Molly GabazaHabtu Shumoy AbrahaLindsey LouwagieMaud MuchuwetiPeter VandammeGijs Du LaingKatleen Raes

A1 Journal Article in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

2017

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African cereal porridges and gruels?

Molly GabazaMaud MuchuwetiPeter VandammeKatleen Raes

A1 Journal Article in FOOD REVIEWS INTERNATIONAL

Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Habtu Shumoy AbrahaMolly GabazaJulie VandeveldeKatleen Raes

A1 Journal Article in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability

Habtu Shumoy AbrahaSara LauwensMolly GabazaJulie VandeveldeFrank VanhaeckeKatleen Raes

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2016

Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge

Molly GabazaHabtu Shumoy AbrahaMaud MuchuwetiPeter VandammeKatleen Raes

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY