Plant-based bioactive compounds for grain storage: a comprehensive review von Adimas, Zemenu Tadesse, Adimas, Mekuannt Alefe, Abera, Biresaw Demelash

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The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption von Alefe, Mekuannt, Abera, Biresaw Demelash, Delele, Mulugeta Admasu

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The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice von Adimas, Zemenu Tadesse, Habitu, Takele Ayanaw, Adimas, Mekuannt Alefe, Abera, Biresaw Demelash

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Traditional food processing and Acrylamide formation: A review von Adimas, Mekuannt Alefe, Abera, Biresaw Demelash, Adimas, Zemenu Tadesse, Woldemariam, Henock Woldemichael, Delele, Mulugeta Admasu

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Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives von Demelash Abera, Biresaw, Alefe Adimas, Mekuannt

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Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing von Adimas, Mekuannt Alefe, Abera, Biresaw Demelash

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