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
Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
Chadare, Flora Josiane, Idohou, Rodrigue, Nago, Eunice, Affonfere, Marius, Agossadou, Julienne, Fassinou, Toyi Kévin, Kénou, Christel, Honfo, Sewanou, Azokpota, Paulin, Linnemann, Anita R., Hounhouigan, Djidjoho J.
Published in Food science & nutrition (01.09.2019)
Published in Food science & nutrition (01.09.2019)
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Journal Article
Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk
Moonga, Himoonga Bernard, Schoustra, Sijmen E, van den Heuvel, Joost, Linnemann, Anita R, Samad, Md Sainur, Shindano, John, Smid, Eddy J
Published in Frontiers in microbiology (30.07.2020)
Published in Frontiers in microbiology (30.07.2020)
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Journal Article
Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice
Ngadze, Ruth T, Verkerk, Ruud, Nyanga, Loveness K, Fogliano, Vincenzo, Ferracane, Rosalia, Troise, Antonio D, Linnemann, Anita R
Published in PloS one (2018)
Published in PloS one (2018)
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Journal Article
Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant
Akogou, Folachodé U G, Besten, Heidy M W den, Kayodé, A P Polycarpe, Fogliano, Vincenzo, Linnemann, Anita R
Published in PloS one (21.03.2018)
Published in PloS one (21.03.2018)
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Journal Article
Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa
Lamboni, Yendouban, Nielsen, Kristian F, Linnemann, Anita R, Gezgin, Yüksel, Hell, Kerstin, Nout, Martinus J R, Smid, Eddy J, Tamo, Manuele, van Boekel, Martinus A J S, Hoof, Jakob Blæsbjerg, Frisvad, Jens Christian
Published in PloS one (21.10.2016)
Published in PloS one (21.10.2016)
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Journal Article
Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia
de Jong, Maarten, Alekseeva, Anna Y., Miraji, Kulwa F., Phiri, Sydney, Linnemann, Anita R., Schoustra, Sijmen E.
Published in Microorganisms (Basel) (05.07.2022)
Published in Microorganisms (Basel) (05.07.2022)
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Journal Article
A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin
Affonfere, Marius, Chadare, Flora Josiane, Fassinou, Finagnon Toyi Kévin, Talsma, Elise F., Linnemann, Anita R., Azokpota, Paulin
Published in Food science & nutrition (01.07.2021)
Published in Food science & nutrition (01.07.2021)
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Journal Article
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
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