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Lista de obras de Anita R Linnemann

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

artículo científico publicado en 2018

Baobab food products: a review on their composition and nutritional value.

artículo científico publicado en 2009

Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize

scientific article published on 21 December 2020

Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

artículo científico publicado en 2014

Conventional and food-to-food fortification: An appraisal of past practices and lessons learned

artículo científico publicado en 2019

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

artículo científico publicado en 2014

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

artículo científico publicado en 2018

Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour

scientific article published on 19 December 2018

Extraction methods and food uses of a natural red colorant from dye sorghum

artículo científico publicado en 2017

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

artículo científico publicado en 2019

Food neophobia among Nigerian consumers: A study on attitudes towards novel turmeric-fortified drinks

artículo científico publicado en 2020

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in Benin

artículo científico publicado en 2006

Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME/GC-MS

artículo científico publicado en 2020

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.

artículo científico

Indigenous knowledge of shea processing and quality perception of shea products in Benin.

artículo científico publicado en 2012

Mung bean: technological and nutritional potential.

artículo científico publicado en 2015

Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables

artículo científico publicado en 2021

Nutritional composition of shea products and chemical properties of shea butter: a review

artículo científico

Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes

artículo científico publicado en 2011

The art of mabisi production: A traditional fermented milk

artículo científico publicado en 2019

Three Traditional Fermented Baobab Foods from Benin,Mutchayan, Dikouanyouri, andTayohounta: Preparation, Properties, and Consumption ⬇️

artículo científico publicado el 1 de julio de 2010

Towards sustainable production of protein-rich foods: appraisal of eight crops for Western Europe. PART II: Analysis of the technological aspects of the production chain.

artículo científico publicado en 2003

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

artículo científico publicado en 2011

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

scientific article published in PLoS ONE

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