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List of works by Anita R Linnemann

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

scientific article published on 04 December 2018

Baobab food products: a review on their composition and nutritional value.

scientific article

Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize

scientific article published on 21 December 2020

Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

scientific article published on 24 February 2014

Conventional and food-to-food fortification: An appraisal of past practices and lessons learned

scientific article published on 05 August 2019

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

scientific article

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

scientific article published in PLoS ONE

Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour

scientific article published on 19 December 2018

Extraction methods and food uses of a natural red colorant from dye sorghum

scientific article published on 10 June 2017

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

scientific article published on 22 October 2019

Food neophobia among Nigerian consumers: A study on attitudes towards novel turmeric-fortified drinks

scientific article published on 22 November 2020

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in Benin

scientific article published in January 2006

Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME/GC-MS

scientific article published on 02 September 2020

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.

scientific article published on 21 July 2017

Indigenous knowledge of shea processing and quality perception of shea products in Benin.

scientific article published in January 2012

Mung bean: technological and nutritional potential.

scientific article

Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables

scientific article published in 2021

Nutritional composition of shea products and chemical properties of shea butter: a review

scientific article published on January 2014

Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes

scientific article published on 15 March 2011

The art of mabisi production: A traditional fermented milk

scientific article published on 14 March 2019

Towards sustainable production of protein-rich foods: appraisal of eight crops for Western Europe. PART II: Analysis of the technological aspects of the production chain.

scientific article published on January 2003

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

scientific article published on 23 February 2011

Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe

scientific article published in PLoS ONE

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