Hasil Pencarian - Anita R Linnemann

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  1. 1
    Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

    Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops oleh Stefano Renzetti, Ine Heetesonne, Ruth T. Ngadze, Anita R. Linnemann

    Diterbitkan 2022-05-01
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  2. 2
    Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source.

    Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source. oleh Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, Anita R Linnemann

    Diterbitkan 2018-01-01
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  3. 3
    Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe.

    Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe. oleh Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, Evert Jan Bakker, Anita R Linnemann

    Diterbitkan 2018-01-01
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  4. 4
    Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

    Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception oleh Stefano Renzetti, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, Martijn W. Noort

    Diterbitkan 2023-02-01
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  5. 5
    Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania.

    Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania. oleh Kulwa F Miraji, Edoardo Capuano, Vincenzo Fogliano, Henry S Laswai, Anita R Linnemann

    Diterbitkan 2021-01-01
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  6. 6
    Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

    Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts oleh Amparo Gamero, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid, Anita R. Linnemann

    Diterbitkan 2019-08-01
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  7. 7
    The art of mabisi production: A traditional fermented milk.

    The art of mabisi production: A traditional fermented milk. oleh Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid

    Diterbitkan 2019-01-01
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  8. 8
    Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice.

    Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice. oleh Ruth T Ngadze, Ruud Verkerk, Loveness K Nyanga, Vincenzo Fogliano, Rosalia Ferracane, Antonio D Troise, Anita R Linnemann

    Diterbitkan 2018-01-01
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  9. 9
    Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

    Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia oleh Maarten de Jong, Anna Y. Alekseeva, Kulwa F. Miraji, Sydney Phiri, Anita R. Linnemann, Sijmen E. Schoustra

    Diterbitkan 2022-07-01
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  10. 10
    Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant.

    Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant. oleh Folachodé U G Akogou, Heidy M W den Besten, A P Polycarpe Kayodé, Vincenzo Fogliano, Anita R Linnemann

    Diterbitkan 2018-01-01
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  11. 11
    Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822)

    Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822) oleh Adékambi Désiré Adéyèmi, Adéchola P. Polycarpe Kayodé, Inon Morelle Atcheon, Ifagbemi Bienvenue Chabi, Martinus J. Rob Nout, Anita R. Linnemann

    Diterbitkan 2023-09-01
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  12. 12
    Screening local feed ingredients of Benin, West Africa, for fish feed formulation

    Screening local feed ingredients of Benin, West Africa, for fish feed formulation oleh Adékambi Désiré Adéyèmi, Adéchola P. Polycarpe Kayodé, Ifagbemi Bienvenue Chabi, Oloudé B. Oscar Odouaro, Martinus J.R. Nout, Anita R. Linnemann

    Diterbitkan 2020-07-01
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  13. 13
    Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa.

    Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa. oleh Yendouban Lamboni, Kristian F Nielsen, Anita R Linnemann, Yüksel Gezgin, Kerstin Hell, Martinus J R Nout, Eddy J Smid, Manuele Tamo, Martinus A J S van Boekel, Jakob Blæsbjerg Hoof, Jens Christian Frisvad

    Diterbitkan 2016-01-01
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  14. 14
    Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

    Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk oleh Himoonga Bernard Moonga, Himoonga Bernard Moonga, Himoonga Bernard Moonga, Himoonga Bernard Moonga, Sijmen E. Schoustra, Sijmen E. Schoustra, Joost van den Heuvel, Anita R. Linnemann, Md Sainur Samad, John Shindano, Eddy J. Smid

    Diterbitkan 2020-07-01
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