Anita R. Linnemann
Wageningen Universiteit
H-index: 43
Europe-Netherlands
Top articles of Anita R. Linnemann
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi | International Journal of Food Microbiology | AK Carole Sanya Anita R Linnemann Yann E Madode Sijmen E Schoustra Eddy J Smid | 2024/5/2 |
Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage | International Journal of Food Science & Technology | Sakile Kudita Sijmen Schoustra Juliet Mubaiwa Eddy J Smid Anita R Linnemann | 2024/3 |
The microbial community of a traditional Zambian dairy product generates different aroma profiles upon variation of production methods | TW Sikombe A Alekseeva S Quilitz Himoonga Bernard Moonga SE Schoustra | 2023 | |
On processing potato. 4. survey of the nutritional and sensory value of products and dishes | AJ Haverkort AR Linnemann PC Struik JSC Wiskerke | 2023/6 | |
In-vitro digestibility methods and factors affecting minerals bioavailability: a review | Marius Affonfere Flora Josiane Chadare Finagnon Toyi Kévin Fassinou Anita Rachel Linnemann Kwaku Gyebi Duodu | 2023/2/17 | |
A Net-Map analysis to understand the roles and influence of stakeholders in street food safety-A study in Ecuador | Food Control | Araceli Pilamala Rosales Anita R Linnemann Pieternel A Luning | 2023/12/1 |
Designing sustainable weaning foods for developing countries: not only a matter of nutrients | Food & Function | Luigi Moriconi Elena Vittadini Anita R Linnemann Vincenzo Fogliano Ruth T Ngadze | 2023 |
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception | Foods | Stefano Renzetti Heikki Aisala Ruth T Ngadze Anita R Linnemann Martijn W Noort | 2023/2/5 |
Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product | LWT | Thelma W Sikombe Himoonga B Moonga Sijmen E Schoustra John Shindano Markus Stieger | 2023/10/1 |
On Processing Potato 3: Survey of Performances, Productivity and Losses in the Supply Chain | AJ Haverkort AR Linnemann PC Struik JSC Wiskerke | 2023/6 | |
Food safety knowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services-An Ecuadorean case | Food Control | Araceli Pilamala Rosales Anita R Linnemann Pieternel A Luning | 2023/2/1 |
Nexus of local context and technology in child complementary feeding | Ruth T Ngadze Anita R Linnemann Vincenzo Fogliano | 2023/9/1 | |
On Processing Potato. 5. Survey of Societal Benefits, Stewardship and Surroundings | AJ Haverkort AR Linnemann PC Struik JSC Wiskerke | 2023/6 | |
Processing variations for mahewu, an indigenous LAB fermented maize beverage suggest use of sorghum and millets to replace maize | S Kudita SE Schoustra J Mubaiwa EJ Smid A Alekseeva | 2023 | |
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin | Food Research International | AK Carole Sanya Yann E Madode Sijmen E Schoustra Eddy J Smid Anita R Linnemann | 2023/8/1 |
On processing potato: 1. Survey of the ontology, history and participating actors | AJ Haverkort AR Linnemann PC Struik JSC Wiskerke | 2023/6 | |
On processing potato 2. Survey of products, processes and operations in manufacturing | AJ Haverkort AR Linnemann PC Struik JSC Wiskerke | 2023/6 | |
Unintended fermentation in maize ogi production technology: the impact of technological variations | AKC Sanya AR Linnemann Yann E Madode SE Schoustra EJ Smid | 2023 | |
Process conditions for successful low-cost extrusion of floating fish feed granules for African catfish, Clarias gariepinus in West Africa | International Journal of Fisheries and Aquaculture | Ad&ekambi D&esir&e Ad&eyèmi Ad&echola P Polycarpe Kayod&e Ifagb&emi Bienvenue Chabi CM Bordas Amoussou Fifamè Emeline L Fassinou | 2023/2/28 |
IFAD Research Series 76: Upscaling of traditional fermented foods to build value chains and to promote women entrepreneurship | Valentina C Materia Anita R Linnemann Eddy J Smid Sijmen E Schoustra | 2022/3/31 |
