Theobald C. Mosha, Ph.D.

Affiliations: 
2004 Michigan State University, East Lansing, MI 
Area:
Nutrition, Food Science and Technology Agriculture
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Maurice R. Bennink grad student 2004 Michigan State
 (Nutritional quality of low -cost supplementary foods for supporting growth and rehabilitation of undernourished populations in Tanzania.)
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Publications

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Mosha TC, Laswai HH, Assey J, et al. (2014) Efficacy of a low-dose ferric-EDTA in reducing iron deficiency anaemia among underfive children living in malaria-holoendemic district of Mvomero, Tanzania. Tanzania Journal of Health Research. 16: 70-8
Mosha TC, Fungo S. (2010) Prevalence of overweight and obesity among children aged 6-12 years in Dodoma and Kinondoni municipalities, Tanzania Tanzania Journal of Health Research. 12: 6-16
Mosha TC, Gaga HE. (1999) Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables Plant Foods For Human Nutrition. 54: 271-283
Mosha TC, Laswai HS, Mtebe K, et al. (1999) Control of Vitamin A deficiency disorders through fortification of cassava flour with red palm oil: A case study of Kigoma district, Tanzania Ecology of Food Nutrition. 37: 569-593
Mosha TC, Laswai HS, Dakiyo SOS. (1998) Breastfeeding, weaning practices and anthropometric status of children in Morogoro district, Tanzania Ecology of Food Nutrition. 37: 309-338
Mosha TC, Pace RD, Adeyeye S, et al. (1997) Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables Plant Foods For Human Nutrition. 50: 189-201
Mosha TC, Pace RD, Adeyeye S, et al. (1995) Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine Plant Foods For Human Nutrition. 48: 235-245
Mosha TC, Gaga HE, Pace RD, et al. (1995) Effect of blanching on the content of antinutritional factors in selected vegetables Plant Foods For Human Nutrition. 47: 361-367
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