T.H. Gadaga - Concepedia

Author

T.H. Gadaga

Also Known As

Gadaga, T.H., Gadaga, Tendekayi H, Narvhus, Judith A., T Gadaga, T H Gadaga, T. H. Gadaga, T.H Gadaga, T.H. Gadaga, Tendekayi Gadaga, Tendekayi H Gadaga

Publications

990

Citations

H-Index

Concepts

All Affiliations

University of Zimbabwe University of Eswatini Wageningen University & Research Westerdijk Fungal Biodiversity Institute The Research Council of Norway

About

T.H. Gadaga is an author at University of Zimbabwe specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	721
2	Public Health	4	4	251
3	Engineering	3	3	100
4	Medicine	3	3	318
5	Chemical Engineering	1	1	13

T.H. Gadaga

Publications

918

Citations

H-Index

Page 1

	Year	Citations
The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk T.H. Gadaga, Anthony N. Mutukumira, Judith Narvhus International Journal of Food Microbiology Food FermentationUht MilkLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2001	122
Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk T.H. Gadaga, Anthony N. Mutukumira, Judith Narvhus International Dairy Journal Food FermentationFood MicrobiologyMicrobiologyPrecision DairyFood Safety	2000	120
Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe Loveness K. Nyanga, M.J.R. Nout, T.H. Gadaga, International Journal of Food Microbiology ProbioticFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2007	110
Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men Tawanda Muzhingi, T.H. Gadaga, Andrew H. Siwela, American Journal of Clinical Nutrition Vitamin NutritionNutritionCarotenoidYellow MaizeGlobal Health	2011	99
Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains J. Mufandaedza, B.C. Viljoen, Sara Feresu, International Journal of Food Microbiology Antimicrobial SusceptibilityFood FermentationPathogenic Escherichia ColiLactic Acid BacteriaFood Microbiology	2006	86
The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk Ameha Kebede, B.C. Viljoen, T.H. Gadaga, Food Research International Food FermentationFood SpoilageContainer TypeLactic Acid BacteriaSouth African	2006	74
The microbiological quality of informally vended foods in Harare, Zimbabwe T.H. Gadaga, Bernard K. Samende, Cabinet Musuna, Food Control Microbiological QualityFoodborne PathogensAgricultural EconomicsFood Quality AssuranceMicrobial Ecology	2007	60
Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe Loveness K. Nyanga, T.H. Gadaga, M.J.R. Nout, Food Chemistry NutritionZambezi ValleyEngineeringFood CompositionNutritive Value	2012	58
Methods of preparation of Swazi traditional fermented foods Protus Simatende, T.H. Gadaga, Stanley J. Nkambule, Journal of Ethnic Foods Food ChemistryNutritionRoom TemperatureFood FermentationFermentation Times	2015	58
Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. lactis isolated from Zimbabwean naturally fermented milk T.H. Gadaga International Journal of Food Microbiology Growth CharacteristicsProbioticLactococcus Lactis SubspFood FermentationLactic Acid Bacteria	2001	44

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