Plant-based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges by Molapisi, Moenyane, Tselaesele, Nelson, Makhabu, Shimane, Bultosa, Geremew, Haki, Gulelat Desse, Kobue-Lekalake, Rosemary, Sekwati‑Monang, Bonno, Seifu, Eyassu, Phakama, Tsaone

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Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis by Paudyal, Narayan, Anihouvi, Victor, Hounhouigan, Joseph, Matsheka, Maitshwarelo Ignatius, Sekwati-Monang, Bonno, Amoa-Awua, Wisdom, Atter, Amy, Ackah, Nina Bernice, Mbugua, Samuel, Asagbra, Agnes, Abdelgadir, Warda, Nakavuma, Jesca, Jakobsen, Mogens, Fang, Weihuan

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Effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water from Botswana by Semanka, Tiroyamodimo, Seifu, Eyassu, Sekwati-Monang, Bonno

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Plant-based traditional foods and beverages of Gumare Village, Botswana by Tselaesele, Nelson, Bultosa, Geremew, Molapisi, Moenyane, Makhabu, Shimane, Kobue-Lekalake, Rosemary, Haki, Gulelat Desse, Sekwati-Monang, Bonno, Seifu, Eyassu, Mokhawa, Gaone, Sonno, Kethabile

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Plant-based traditional foods and beverages of Ramotswa Village, Botswana by Bultosa, Geremew, Molapisi, Moenyane, Nelson Tselaesele, Kobue-Lekalake, Rosemary, Gulelat Desse Haki, Makhabu, Shimane, Sekwati-Monang, Bonno, Seifu, Eyassu, Nthoiwa, Gothatamang P

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Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products? by Gänzle, Michael G., Zhang, Chonggang, Monang, Bonno-Sekwati, Lee, Vivian, Schwab, Clarissa

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Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana by Sekwati-Monang, Bonno, Gaenzle, Michael G

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Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench) by Svensson, Louise, Sekwati-Monang, Bonno, Lutz, Daise Lopes, Schieber, Andreas, Gänzle, Michael G

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Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota by Sekwati-Monang, Bonno, Valcheva, Rosica, Gänzle, Michael G.

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Plant-based traditional foods and beverages of Ramotswa Village, Botswana by Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Shimane Makhabu, Bonno Sekwati-Monang, Eyassu Seifu, Gothatamang P. Nthoiwa

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