Anita R Linnemann
18PUBLICATIONS
15CO-AUTHORS
Get your video featured.
Publish with JoVEGet your video featured.
Publish with JoVE
Publications (18)
Sort by Publication Date:
|Sep 24, 2024
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products.Luigi Moriconi, Elena Vittadini, Anita R Linnemann
|Oct 02, 2023
Designing sustainable weaning foods for developing countries: not only a matter of nutrients.Luigi Moriconi, Elena Vittadini, Anita R Linnemann
|Feb 25, 2023
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.Stefano Renzetti, Heikki Aisala, Ruth T Ngadze
|Jul 27, 2022
Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.Maarten de Jong, Anna Y Alekseeva, Kulwa F Miraji
|Jul 15, 2021
A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin.Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kévin Fassinou
|Apr 14, 2021
Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables.Oluranti M Lawal, Elise F Talsma, Evert-Jan Bakker
Pageof 3
Frequent Collaborators
4 joint publications
Ruth T Ngadze
3 joint publications
Vincenzo Fogliano
3 joint publications
Flora Josiane Chadare
2 joint publications
Onu Ekpa
1 joint publications
Abel Atukwase
1 joint publications
Sijmen E Schoustra
1 joint publications
Juliet Mubaiwa
1 joint publications
Eddy J Smid
1 joint publications
Djidjoho J Hounhouigan
1 joint publications
Folake Idowu-Adebayo
