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Publications by Patricia Nyembwe
Sensory and Physicochemical Analyses of Roasted Marama Beans [Tylosema Esculentum (Burchell) A. Schreiber] With Specific Focus on Compounds That May Contribute to Bitterness
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
Effects of Soil Texture on Vegetative Growth of the Tropical Legume Marama Bean (Tylosema Esculentum)
Journal of Agronomy
Agronomy
Crop Science
Effect of Buckwheat (Fagopyrum Esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-Type Sausage
Korean journal for food science of animal resources
Sensory Nerves Have Altered Function Contralateral to a Monoarthritis and May Contribute to the Symmetrical Spread of Inflammation
European Journal of Neuroscience
Neuroscience
Unphosphorylated Twitchin Forms a Complex With Actin and Myosin That May Contribute to Tension Maintenance in Catch
Journal of Experimental Biology
Evolution
Ecology
Insect Science
Molecular Biology
Systematics
Animal Science
Medicine
Aquatic Science
Behavior
Zoology
Physiology
Exploratory Study to Identify Mechanical Factors That May Contribute to Toe Dactylitis in Patients With Psoriatic Arthritis
Journal of Foot and Ankle Research
Orthopedics
Sports Medicine
Evidence That Lipopolisaccharide May Contribute to the Cytokine Storm and Cellular Activation in Patients With Visceral Leishmaniasis
PLoS Neglected Tropical Diseases
Pharmacology
Public Health
Environmental
Toxicology
Infectious Diseases
Pharmaceutics
Occupational Health
Sensory Evaluation of Black Instant Coffee Beverage With Some Volatile Compounds Present in Aromatic Oil From Roasted Coffee
Food Science and Technology
Biotechnology
Food Science
CD8+ T Cells From Patients With Cirrhosis Display a Phenotype That May Contribute to Cirrhosis-Associated Immune Dysfunction
EBioMedicine
Biochemistry
Medicine
Genetics
Molecular Biology
Identifying Specific Combinations of Multimorbidity That Contribute to Health Care Resource Utilization
Medical Care
Environmental
Public Health
Occupational Health
