1. Title: Estimation of shelf life of mango juice produced using small-scale processing techniques.
   Co Authors:
   Journal: Journal of Food Research
   Volume: 5
   Date: 2016
   Link: http:77dx.doi.org/10.5539/jfr.v5n6p13

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2. Title: Identification and characterization of lactic acid bacteria involved in natural and lactic acid bacterial fermentations of pastes of soybeans and soybean-maize blends using culture-dependent techniques and denaturing gradient gel electrophoresis.
   Co Authors:
   Journal: Food Biotechnolog
   Volume: 29
   Date: 2015
   Link:

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3. Title: Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
   Co Authors:
   Journal: Food Science & Nutrition
   Volume: 2
   Date: 2014
   Link:

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4. Title: Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends.
   Co Authors:
   Journal: Food Science & Nutrition
   Volume: 2
   Date: 2014
   Link:

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5. Title: Microbiological quality of fresh lettuce sold at Lilongwe market, Malawi: Does purchasing time matter?
   Co Authors:
   Journal: African Journal of Microbiology Research
   Volume: 8
   Date: 2014
   Link:

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