Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum von Akogou, F.U.G., Kayodé, A.P.P., den Besten, H.M.W., Linnemann, A.R., Fogliano, V.

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Nutrient composition of selected newly bred and established mung bean varieties von Dahiya, P.K., Linnemann, A.R., Nout, M.J.R., van Boekel, M.A.J.S., Grewal, R.B.

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Modelling of the aqueous debittering process of Lupinus mutabilis Sweet von Carvajal-Larenas, F.E., Nout, M.J.R., van Boekel, M.A.J.S., Koziol, M., Linnemann, A.R.

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Number of Salmonella on chicken breast filet at retail level and its implications for public health risk von STRAVER, J. M, JANSSEN, A. F. W, LINNEMANN, A. R, VAN BOEKEL, M. A. J. S, BEUMER, R. R, ZWIETERING, M. H

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Extraction of antioxidant pigments from dye sorghum leaf sheaths von Kayodé, A.P.P., Bara, C.A., Dalodé-Vieira, G., Linnemann, A.R., Nout, M.J.R.

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Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments von Carvajal-Larenas, F.E., Koziol, M., Linnemann, A.R., Nout, M.J.R., van Boekel, M.A.J.S.

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Quality Function Deployment (QFD)—can it be used to develop food products? von Benner, M., Linnemann, A.R., Jongen, W.M.F., Folstar, P.

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Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet von Carvajal‐Larenas, F.E, Van Boekel, M.J.A.S, Koziol, M, Nout, M.J.R, Linnemann, A.R

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An explorative study on the systematic development of tomato ketchup with potential health benefits using the Chain Information Model von Benner, M., Linnemann, A.R., Jongen, W.M.F., Folstar, P.

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Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba von Mpofu, Augustine, Linnemann, Anita R., Nout, Martinus J.R., Zwietering, Marcel H., Smid, Eddy J., den Besten, Heidy M.W.

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Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa von Mpofu, Augustine, Linnemann, Anita R., Sybesma, Wilbert, Kort, Remco, Nout, M.J.R., Smid, Eddy J.

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Consumer orientation of product developers and their product perception compared to that of consumers von Sijtsema, S.J., Backus, G.B.C., Linnemann, A.R., Jongen, W.M.F.

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RICE-EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES von SUWANNAPORN, PRISANA, LINNEMANN, ANITA

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Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum von Kayodé, A. P. Polycarpe, Nout, M. J. Rob, Linnemann, Anita R, Hounhouigan, Joseph D, Berghofer, Emmerich, Siebenhandl-Ehn, Susanne

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Consumer-driven food product development von Linnemann, Anita R., Benner, Marco, Verkerk, Ruud, van Boekel, Martinus A.J.S.

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Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin von Lamboni, Yendouban, Frisvad, Jens C., Hell, Kerstin, Linnemann, Anita R., Nout, Rob M.J., Tamo, Manuele, Nielsen, Kristian F., van Boekel, Martinus A.J.S., Smid, Eddy J.

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Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation von Madodé, Yann E., Nout, Martinus J.R., Bakker, Evert-Jan, Linnemann, Anita R., Hounhouigan, Djidjoho J., van Boekel, Martinus A.J.S.

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Exergy analysis: A tool to study the sustainability of food supply chains von Apaiah, Radhika K., Linnemann, Anita R., van der Kooi, Hedzer J.

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Food chain design using multi criteria decision making, an approach to complex design issues von Linnemann, Anita R., Hendrix, Eligius M.T., Apaiah, Radhika, van Boekel, Tiny A.J.S.

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The Adaptability of Marketing Systems to Interventions in Developing Countries: Evidence from the Pineapple System in Benin von Hounhouigan, Menouwesso H., Ingenbleek, Paul T.M., van der Lans, Ivo A., van Trijp, Hans C.M., Linnemann, Anita R.

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