| Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi V Mlotha, AM Mwangwela, W Kasapila, EWP Siyame, K Masamba Food science & nutrition 4 (2), 322-328, 2016 | 36 | 2016 |
| Quality evaluation of sunflower and groundnut oil produced by two cooperatives under the one village one product programme in central Malawi A Matola, K Masamba, A Mwangwela, V Mlotha African Journal of Agricultural Research 10 (11), 1338-1343, 2015 | 9 | 2015 |
| Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties AD Jere, AM Mwangwela, V Mlotha, UTX Phan, K Adhikari Scientific African 10, e00598, 2020 | 5 | 2020 |
| Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges L Saka, W Kasapila, TA Ng'ong'ola Manani, V Mlotha Food science & nutrition 6 (8), 2402-2413, 2018 | 5 | 2018 |
| A tri-lateral capacity building approach to strengthen the dairy value chain in Malawi: overview of the design and implementation JB Kaneene, D Thiagarajan, F Chigwa, T Gondwe, L Gunaseelan, ... Livest Res Rural Dev 28 (9), 154, 2016 | 4 | 2016 |
