New Insights into the Influence of the Characteristic “Stone” Feature of the Date Palm (Phoenix dactylifera L.) Seeds on Its Sustainable Processing Approaches—A Review
Mubaiwa, Juliet, Linnemann, Anita R, Maqsood, Sajid
Published in Food and bioprocess technology (22.06.2024)
Published in Food and bioprocess technology (22.06.2024)
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Journal Article
Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes
Ekpa, Onu, Palacios-Rojas, Natalia, Kruseman, Gideon, Fogliano, Vincenzo, Linnemann, Anita R.
Published in Global food security (01.06.2018)
Published in Global food security (01.06.2018)
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Journal Article
The art of mabisi production: A traditional fermented milk
Moonga, Himoonga Bernard, Schoustra, Sijmen E, Linnemann, Anita R, Kuntashula, Elias, Shindano, John, Smid, Eddy J
Published in PloS one (14.03.2019)
Published in PloS one (14.03.2019)
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Journal Article
Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security
Mubaiwa, Juliet, Fogliano, Vincenzo, Chidewe, Cathrine, Linnemann, Anita R.
Published in Food Reviews International (04.03.2017)
Published in Food Reviews International (04.03.2017)
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Journal Article
Book Review
Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction
Mubaiwa, Juliet, Fogliano, Vincenzo, Chidewe, Cathrine, Linnemann, Anita R.
Published in Food science & technology (01.06.2019)
Published in Food science & technology (01.06.2019)
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Journal Article
Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage
Kudita, Sakile, Schoustra, Sijmen, Mubaiwa, Juliet, Smid, Eddy J., Linnemann, Anita R.
Published in International journal of food science & technology (01.03.2024)
Published in International journal of food science & technology (01.03.2024)
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Journal Article
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi
Sanya, A.K. Carole, Linnemann, Anita R., Madode, Yann E., Schoustra, Sijmen E., Smid, Eddy J.
Published in International journal of food microbiology (02.05.2024)
Published in International journal of food microbiology (02.05.2024)
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Journal Article
Monkey orange fruit juice improves the nutritional quality of a maize-based diet
Ngadze, Ruth T., Linnemann, Anita R., Fogliano, Vincenzo, Verkerk, Ruud
Published in Food research international (01.02.2019)
Published in Food research international (01.02.2019)
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Journal Article
Designing sustainable weaning foods for developing countries: not only a matter of nutrients
Moriconi, Luigi, Vittadini, Elena, Linnemann, Anita R, Fogliano, Vincenzo, Ngadze, Ruth T
Published in Food & function (16.10.2023)
Published in Food & function (16.10.2023)
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Journal Article
Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables
Lawal, Oluranti M, Talsma, Elise F, Bakker, Evert‐Jan, Fogliano, Vincenzo, Linnemann, Anita R
Published in Journal of the science of food and agriculture (01.11.2021)
Published in Journal of the science of food and agriculture (01.11.2021)
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Journal Article