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Anita R Linnemann

18PUBLICATIONS

15CO-AUTHORS

Food properties (incl. characteristics and health benefits)Food technologyGenetically modified field crops and pastureHorticultural crop growth and developmentHorticultural crop improvement (incl. selection and breeding)

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Publications (18)

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|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

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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

Frequent Collaborators

4 joint publications

Ruth T Ngadze

3 joint publications

Vincenzo Fogliano

3 joint publications

Flora Josiane Chadare

2 joint publications

Onu Ekpa

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