| Ethnobotanical knowledge on indigenous fruits in Ohangwena and Oshikoto regions in Northern Namibia A Cheikhyoussef, W Embashu Journal of Ethnobiology and Ethnomedicine 9, 1-13, 2013 | 64 | 2013 |
| Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers W Embashu, KKM Nantanga Cereal Chemistry 96 (4), 765-774, 2019 | 23 | 2019 |
| Namibian opaque beer: A review W Embashu, O Iileka, KKM Nantanga Journal of the Institute of Brewing 125 (1), 4-9, 2019 | 21 | 2019 |
| Processing methods of Oshikundu, a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia W Embashu, A Cheikhyoussef, GK Kahaka, SM Lendelvo University of Namibia, 2013 | 21 | 2013 |
| Pearl millet grain: A mini-review of the milling, fermentation and brewing of ontaku, a non-alcoholic traditional beverage in Namibia W Embashu, KKM Nantanga Transactions of the Royal Society of South Africa 74 (3), 276-282, 2019 | 19 | 2019 |
| Indigenous knowledge system best practices from Namibia: The case of oshikundu processing methods HM Ashekele, W Embashu, A Cheikhyoussef Trends in Applied Sciences Research 7 (11), 913, 2012 | 15 | 2012 |
| Physicochemical, nutrient and microbiological analysis of Oshikundu; a cereal based fermented beverage from Namibia. W Embashu | 7 | 2014 |
| Survey on indigenous knowledge and household processing methods of Oshikundu: A cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia W Embashu, A Cheikhyoussef, GK Kahaka | 6 | 2012 |
| Effect of pre-cooking pearl millet (Pennisetum glaucum) flour on the reduction of dregs in oshikundu NR Hepute, W Embashu, A Cheikhyoussef, KK Nantanga International Science and Technology Journal of Namibia, 091-097, 2017 | 4 | 2017 |
| Towards medicinal tea from untapped Namibian Ganoderma: Phenolics and in vitro antioxidant activity of wild and cultivated mushrooms KKN Hamwenye, ISE Ueitele, NR Kadhila, W Embashu, KKM Nantanga South African Journal of Science 118 (3-4), 1-7, 2022 | 2 | 2022 |
| Oshikundu: An indigenous fermented beverage W Embashu, A Cheikhyoussef, G Kahaka Indigenous Knowledge of Namibia, 187, 2015 | 2 | 2015 |
| Towards the use of undervalued African truffle and pearl millet to modulate glucose release in crackers E Uukule | 1 | 2022 |
| Assessment of microbiological properties, mycotoxins, and heavy metals in underprized raw Kalahari truffles sold in Namibia TA Hainghumbi Journal of food quality and hazards control, 2022 | 1 | 2022 |
| Climate smart Kalahari melon (Citrullus lanatus): understanding its seeds hydration kinetics KKM Nantanga, W Embashu Transactions of the Royal Society of South Africa, 1-4, 2024 | | 2024 |
| Climate smart, underutilised, healthful future cereal: Protein content, hydration properties, starch digestibility and consumer liking of pearl millet-based Oyster mushroom … EN Uukule, W Embashu, PN Kadhila, ISE Ueitele, KKM Nantanga Food Chemistry Advances 3, 100467, 2023 | | 2023 |
| Sorghum, its Proteins and Thai Lime K Nantanga, R Nghitevelekwa, W Embashu, M Shikongo-Nambabi International Journal of Critical Diversity Studies 5 (2), 61-67, 2022 | | 2022 |
| Optimation of Ontaku/Oshikundu: Pearl millet and sorghum malts quality and conveniet premix development W Embashu University of Namibia, 2020 | | 2020 |
| The Institute of Brewing W Embashu, O Iileka, KKM Nantanga, B Contreras-Jiménez, A Del Real, ... | | 2019 |
| Identification of lactic acid bacteria and yeast from Oshikundu using 16S and 26S rDNA gene sequencing W Embashu International Journal of Science and Technology of Namibia, 2018 | | 2018 |
| Advanced topics in biochemistry M Kandawa-Schulz, W Embashu, C Mukakalisa | | 2016 |
Ahmad CheikhyoussefAssociate Research Professor, Multidisciplinary Research Service, Centre for Research ServicesVerified email at unam.na
