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Monkey Orange (Strychnos sp.) assessment: quality, processing, composition and consumption in Zimbabwe.
Ngadze, Ruth
(PhD candidate)
Fogliano, Vincenzo
(Promotor)
Linnemann, Anita
(Co-promotor)
Verkerk, Ruud
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/11/13
→
10/10/18
View all
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Countries
Zimbabwe
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Porridge
Food Science
100%
Phenolic Compound
Food Science
83%
Starch
Food Science
66%
Micronutrient
Food Science
33%
Food Security
Food Science
33%
Enzymatic Treatment
Food Science
33%
Protocatechuic Acid
Food Science
33%
Caffeic Acid
Food Science
33%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Value addition of Southern African monkey orange(Strychnos spp.): composition, utilization and quality
Ngadze, R. T.
,
10 Oct 2018
, Wageningen:
Wageningen University
.
173 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Porridge
100%
Phenolic Compound
83%
Starch
66%
Food Security
33%
Micronutrient
33%