Evaluation of Various Properties of Amaranthus ( Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits von Kassa, Muluken K., Emire, Shimelis A.

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Residence time distribution and flow pattern of reduced-gluten wheat-based formulations in a twin–screw extruder von Sisay, Mulugeta T., Emire, Shimelis A., Ramaswamy, Hosahalli S., Workneh, Tilahun S.

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Optimization of Shea (Vitellaria paradoxa) butter quality using screw expeller extraction von Gezahegn, Yonas A., Emire, Shimelis A., Asfaw, Sisay F.

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FASTQ file of spontaneously fermented Ethiopian honey wine, Tej von Eskindir Fentie

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FASTQ file of spontaneously fermented Ethiopian honey wine, Tej von Eskindir Fentie

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Production and processing of antioxidant bioactive peptides: A driving force for the functional food market von Tadesse, Solomon Abebaw, Emire, Shimelis Admassu

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Effect of processing on antinutrients and in vitro protein digestibility of kidney bean ( Phaseolus vulgaris L.) varieties grown in East Africa von Shimelis, Emire Admassu, Rakshit, Sudip Kumar

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Formulation optimization and characterization of functional Kemesha von Bekele, Derese Wodajo, Admassu Emire, Shimelis

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Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components von Shumye Gebre, Tuaumelsan, Admassu Emire, Shimelis, Okomo Aloo, Simon, Chelliah, Ramachandran, Vijayalakshmi, Selvakumar, Hwan Oh, Deog

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Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa von Alemneh, Sendeku Takele, Emire, Shimelis Admassu, Hitzmann, Bernd, Zettel, Viktoria

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Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity von Dadi, Debebe Worku, Emire, Shimelis Admassu, Hagos, Asfaw Debella, Eun, Jong Bang

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Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste von Woldemariam, Henock Woldemichael, Admassu Emire, Shimelis, Getachew Teshome, Paulos, Toepfl, Stefan, Aganovic, Kemal

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Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour von Bekele, Derese Wodajo, Emire, Shimelis Admassu

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High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects von Woldemariam, Henock Woldemichael, Emire, Shimelis Admassu

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Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum von Alemneh, Sendeku Takele, Emire, Shimelis Admassu, Hitzmann, Bernd

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Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset von Weldemichael Weldeselassie, Helen, Admassu Emire, Shimelis, Alemu, Melaku

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Influence of milling type on tef injera quality von Assefa, Yoseph, Emire, Shimelis, Villanueva, Marina, Abebe, Workineh, Ronda, Felicidad

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Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde” von Gebre, Tuaumelsan Shumye, Emire, Shimelis Admassu, Chelliah, Ramachandran, Aloo, Simon Okomo, Oh, Deog-Hwan

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Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej von Fentie, Eskindir Getachew, Jeong, Minsoo, Emire, Shimelis Admassu, Demsash, Hundessa Dessalegn, Kim, Min-Chul, Lim, Kyeongmo, Shin, Jae-Ho

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Bioactive composition, free radical scavenging and fatty acid profile of Ximenia americana grown in Ethiopia von Bazezew, Asfawosen Mamo, Emire, Shimelis Admassu, Sisay, Mulugeta Teamir

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