Bonno Sekwati‐Monang

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

Louise Svensson, Bonno Sekwati‐Monang, Daise Lopes Lutz et al. · Journal of Agricultural and Food Chemistry · 2010 · 289 citations

Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana

Bonno Sekwati‐Monang, Michael G. Gänzle · International Journal of Food Microbiology · 2011 · 105 citations

Food Chemistry, Agricultural Chemistry, Sorghum-based Sourdough Product +6

Plant-based traditional foods and beverages of Ramotswa Village, Botswana

Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele et al. · Journal of Ethnic Foods · 2020 · 60 citations · Full text

Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota

Bonno Sekwati‐Monang, Rosica Valcheva, Michael G. Gänzle · International Journal of Food Microbiology · 2012 · 57 citations

Food Fermentation, Agricultural Economics, Fermentation Microbiota +8

Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

Obakeng Galeboe, Eyassu Seifu, Bonno Sekwati‐Monang · International Journal of Food Studies · 2018 · 31 citations · Full text