Moses Vernonxious Madalitso Chamba

University of Malawi — MW

Agricultural and Biological Sciences · Life Sciences

10h-index409citations24works1.82yr avg
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Research Topics

Proteins in Food Systems(10), Food composition and properties(4), Polysaccharides Composition and Applications(4), Phytochemicals and Antioxidant Activities(3), Protein Hydrolysis and Bioactive Peptides(3)

Publications24 total

Exploring the use of solid fuels for cooking and household air pollution in informal settlements through photovoice: The Fuel to Pot study in Ndirande (Malawi) and Mukuru (Kenya)
PLoS ONE·2024· 2 citedOpen Access
Nutritional composition, functional properties, and sensory acceptability of complementary flour blends from sorghum, pigeon peas, eggplants, and pumpkin seeds
International Food Research Journal·2024Open Access
Effect of Salt Stress on Botanical Characteristics of Some Table Beet (<i>Beta vulgaris</i> L.) Cultivars
ACS Omega·2024· 4 citedOpen Access
Beyond high-level recommendations and rule books: doing the ‘hard work’ of global health research – lessons and recommendations from an interdisciplinary global partnership
BMJ Global Health·2024· 1 citedOpen Access
Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)
Journal of Food Processing and Preservation·2023· 8 citedOpen Access
OP13 Undertaking photovoice in informal settlements in Kenya and Malawi: methodological learning from a qualitative study exploring solid fuel use, cooking and air pollution
SSM Annual Scientific Meeting·2023
Application of radish pods in households and effect of their active components against different diseases: A review
International Journal of Food Properties·2023· 6 citedOpen Access
Comparative study of egg quality parameters of different breeds of peacock
International Journal of Food Properties·2023· 1 citedOpen Access
A Systematic Review of Phytochemistry, Nutritional Composition, and Pharmacologic Application of Species of the Genus <i>Viola</i> in Noncommunicable Diseases (NCDs)
Evidence-based Complementary and Alternative Medicine·2023· 10 citedOpen Access
Effectiveness of food traceability system in the supply chain of local beef and beef sausages in Malawi: A food safety perspective
Food Control·2022· 10 cited
Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure
International Journal of Biological Macromolecules·2020· 26 cited
Solvent effects on antioxidant activities and phenolic contents of the alhydwan (Boerhavia elegana choisy ) seed flour
Journal of Food Measurement & Characterization·2018· 12 cited
Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour
Food Chemistry·2016· 52 cited
Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread
Journal of Texture Studies·2016· 32 cited
Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds
Grasas y Aceites·2015· 10 citedOpen Access
Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types
Colloids and Surfaces A Physicochemical and Engineering Aspects·2015· 98 cited
Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals
Food Biophysics·2014· 15 cited
Comparative sensory evaluation of soy protein isolates extracted from full-fat and defatted flours using natural and conventional synthetic extraction chemicals.
International Food Research Journal·2014· 4 cited
Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates
Emirates Journal of Food and Agriculture·2013· 9 citedOpen Access
Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate
Journal of Food Research·2013· 10 citedOpen Access
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Frequent Co-authors

Yufei Hua(7), Ammar AL‐Farga(5), Azhari Siddeeg(5), Caimeng Zhang(3), Al‐Farga Ammar(3), Waseem Khalid(3), Isabelle Uny(3), Tracy Chasima(3), Line Caes(3), Lusizi Kambalame(3), Limbani Kalumbi(3), Heather Price(3), Siân E. Lucas(3), Sean Semple(3), Nicole Murekatete(2), Odilon Djakpo(2), Bernard Gitura Kimani(2), Faisal M. Aqlan(2), Mohamed Afifi(2), Mohammed N. Baeshen(2)