Kayitesi, E., Behera, S.K., Panda, S.K., Dlamini, B.C., Mulaba-Bafubiandi, A.F, 2017. Amasi and mageu: expedition from ethnic Southern African foods to cosmopolitan markets. In: Ray & D. Montet (Eds.). Fermented Foods. Part II: Technological Interventions, pp384. CRC Press, Taylor & Francis Group.
Khona Maziya, Bhekisisa C. Dlamini, Soraya P. Malinga, 2020. Hyperbranched polymer nanofibrous membrane grafted with silver nanoparticles for dual antifouling and antibacterial properties against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. Reactive and Functional Polymers, 148, 104494.
Bhekisisa Dlamini, John Taylor, Elna Buys, 2019. Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.14373.
Daji, G., Steenkamp, P., Madala, N., Dlamini, B.C., 2018. Phytochemical composition of Solanum retroflexum analysed with the aid of ultra-performance liquid chromatography hyphenated to quadrupole-time-of-flight mass spectrometry (UPLC-qTOF-MS). Journal of Food Quality, Vol. 2018, Article ID 3678795, 1-8. https://doi.org/10.1155/2018/3678795.
Dlamini, B.C., Buys, E.M. and Taylor, J.R.N. 2014. Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes. Journal of the Science of Food and Agriculture, 95: 417–422.
John R.N. Taylor, Bhekisisa C. Dlamini, Johanita Kruger, 2013. 125th Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. Institute of Brewing & Distilling, 119, 1-14.