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

by Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, Anita R Linnemann
Published 2018-01-01

Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania.

by Kulwa F Miraji, Edoardo Capuano, Vincenzo Fogliano, Henry S Laswai, Anita R Linnemann
Published 2021-01-01

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

by Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, Evert Jan Bakker, Anita R Linnemann
Published 2018-01-01

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

by Amparo Gamero, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid, Anita R. Linnemann
Published 2019-08-01

The art of mabisi production: A traditional fermented milk.

by Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid
Published 2019-01-01

A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin

by Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kévin Fassinou, Elise F. Talsma, Anita R. Linnemann, Paulin Azokpota
Published 2021-07-01

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

by Ruth T Ngadze, Ruud Verkerk, Loveness K Nyanga, Vincenzo Fogliano, Rosalia Ferracane, Antonio D Troise, Anita R Linnemann
Published 2018-01-01

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant.

by Folachodé U G Akogou, Heidy M W den Besten, A P Polycarpe Kayodé, Vincenzo Fogliano, Anita R Linnemann
Published 2018-01-01

Screening local feed ingredients of Benin, West Africa, for fish feed formulation

by Adékambi Désiré Adéyèmi, Adéchola P. Polycarpe Kayodé, Ifagbemi Bienvenue Chabi, Oloudé B. Oscar Odouaro, Martinus J.R. Nout, Anita R. Linnemann
Published 2020-07-01

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

by Flora Josiane Chadare, Rodrigue Idohou, Eunice Nago, Marius Affonfere, Julienne Agossadou, Toyi Kévin Fassinou, Christel Kénou, Sewanou Honfo, Paulin Azokpota, Anita R. Linnemann, Djidjoho J. Hounhouigan
Published 2019-09-01

Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa.

by 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
Published 2016-01-01

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

by 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
Published 2020-07-01