Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango ( Mangifera indica ) Juices
Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J, Gellynck, Xavier, De Winne, Ann, Matemu, Athanasia O, Raes, Katleen
Published in Foods (28.01.2022)
Published in Foods (28.01.2022)
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Efficacy of sorghum peanut blend and corn soy blend plus in the treatment of moderate acute malnutrition in children aged 6-59 months in Karamoja, Uganda: a cluster randomized trial
Amegovu, Andrew Kiri, Ochola, Sophie, Ogwok, Patrick, Yiga, Peter, Musalima, Juliet, Juliana, Mandha
Published in Nutrition and dietary supplements (01.01.2014)
Published in Nutrition and dietary supplements (01.01.2014)
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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J., Gellynck, Xavier, de Winne, Ann, Matemu, Athanasia O., Raes, Katleen
Published in Food chemistry (01.10.2021)
Published in Food chemistry (01.10.2021)
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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
Mandha, Juliana, Shumoy, Habtu, Matemu, Athanasia O., Raes, Katleen
Published in International journal of food science & technology (01.08.2022)
Published in International journal of food science & technology (01.08.2022)
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