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Anita R. Linnemann

Wageningen University and Research

43H-index
203Paper Count
5.7KCitation Count
Published Papers 81
Publication Date
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Dual Fermentation-Germination Bioprocessing Optimizes Nutrition and Texture of Pearl Millet-Amaranth Complementary Food
errLWT
IF0
err2026-01-13
err0
errOAAI
errZhuojia Xu; Stefano Renzetti; Anita R. Linnemann; Vincenzo Fogliano; Xueming Xu; Ruth T. Ngadze
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Comparative study of Ganoderma lucidum hydrocolloids from fruiting bodies and liquid fermentation: Structural characterization and different interactions with gluten networks
errFood Hydrocolloids
IF12.4
err2025-08-05
err0
PREAI
errZhuojia Xu; Ruth T. Ngadze; Jie Shen; Anita R. Linnemann; Fengfeng Wu; Dan Xu; Jianmei Luan; Xueming Xu
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Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errSikombe, Thelma W.; Linnemann, Anita R.; Moonga, Himoonga B.; Quilitz, Stefanie; Schoustra, Sijmen E.; Smid, Eddy J.; Alekseeva, Anna
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New Insights into the Influence of the Characteristic Stone Feature of the Date Palm (Phoenix dactylifera L.) Seeds on Its Sustainable Processing Approaches-A Review
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-06-22
err1
errOAAI
errMubaiwa, Juliet; Linnemann, Anita R.; Maqsood, Sajid
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The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-05-01
err0
errOAAI
errSanya, A. K. Carole; Linnemann, Anita R.; Madode, Yann E.; Schoustra, Sijmen E.; Smid, Eddy J.
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Co-fermentation improves the functional properties and nutritional quality of infant complementary food products
errFOOD & FUNCTION
IF5.4
err2024-01-01
err0
errOAAI
errMoriconi, Luigi; Vittadini, Elena; Linnemann, Anita R.; Fogliano, Vincenzo; Ngadze, Ruth T.
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A Net-Map analysis to understand the roles and influence of stakeholders in street food safety-A study in Ecuador
errFOOD CONTROL
IF6.3
err2023-12-01
err4
errOAAI
errRosales, Araceli Pilamala; Linnemann, Anita R.; Luning, Pieternel A.
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Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-10-01
err4
errOAAI
errSikombe, Thelma W.; Moonga, Himoonga B.; Schoustra, Sijmen E.; Shindano, John; Stieger, Markus; Smid, Eddy J.; Linnemann, Anita R.
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Nexus of local context and technology in child complementary feeding
errGLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
IF9.6
err2023-09-01
err1
errOAAI
errNgadze, Ruth T.; Linnemann, Anita R.; Fogliano, Vincenzo
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Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-08-01
err3
errOAAI
errSanya, A. K. Carole; Madode, Yann E.; Schoustra, Sijmen E.; Smid, Eddy J.; Linnemann, Anita R.
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Food safety knowledge, self-reported hygiene practices, and street food vendors? perceptions of current hygiene facilities and services-An Ecuadorean case
errFOOD CONTROL
IF6.3
err2023-02-01
err14
errOAAI
errRosales, Araceli Pilamala; Linnemann, Anita R.; Luning, Pieternel A.
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Designing sustainable weaning foods for developing countries: not only a matter of nutrients
errFOOD & FUNCTION
IF5.4
err2023-01-01
err1
errOAAI
errMoriconi, Luigi; Vittadini, Elena; Linnemann, Anita R.; Fogliano, Vincenzo; Ngadze, Ruth T.
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Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-09-01
err2
errOAAI
errMiraji, Kulwa F.; Capuano, Edoardo; Laswai, Henry S.; Linnemann, Anita R.
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Towards valorisation of indigenous traditional fermented milk: mabisi as a model
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2022-08-01
err8
errOAAI
errMoonga, Himoonga Bernard; Schoustra, Sijmen E.; Linnemann, Anita R.; Shindano, John; Smid, Eddy J.
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Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia
errMICROORGANISMS
IF4.2
err2022-07-05
err4
errOAAI
errde Jong, Maarten; Alekseeva, Anna Y.; Miraji, Kulwa F.; Phiri, Sydney; Linnemann, Anita R.; Schoustra, Sijmen E.
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Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta
errFOOD & FUNCTION
IF5.4
err2022-01-01
err7
errOAAI
errLawal, Oluranti M.; Fogliano, Vincenzo; Rotte, Imke; Fagbemi, Tayo N.; Dekker, Matthijs; Linnemann, Anita R.
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Technological and nutritional properties of amaranth-fortified yellow cassava pasta
errJOURNAL OF FOOD SCIENCE
IF3.4
err2021-11-18
err9
errOAAI
errLawal, Oluranti M.; van Stuijvenberg, Louka; Boon, Nienke; Awolu, Olugbenga; Fogliano, Vincenzo; Linnemann, Anita R.
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The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2021-10-01
err6
errOAAI
errLawal, Oluranti M.; Sanni, Oluwatofunmi; Oluwamukomi, Matthew; Fogliano, Vincenzo; Linnemann, Anita R.
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Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship
errFOOD SECURITY
IF6.2
err2021-07-09
err32
errOAAI
errMateria, Valentina C.; Linnemann, Anita R.; Smid, Eddy J.; Schoustra, Sijmen E.
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A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin
errFOOD SCIENCE & NUTRITION
IF3.8
err2021-06-10
err10
errOAAI
errAffonfere, Marius; Chadare, Flora Josiane; Fassinou, Finagnon Toyi Kevin; Talsma, Elise F.; Linnemann, Anita R.; Azokpota, Paulin
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Research Directions

No research directions
Co-authors
Cooperation Journals
J
Jens C. Frisvad
H-index: 112 · Papers: 625
V
Vincenzo Fogliano
H-index: 93 · Papers: 700
K
Kristian Fog Nielsen
H-index: 79 · Papers: 320
徐
徐学明 (Xueming Xu)
H-index: 72 · Papers: 557
M
M.A.J.S. van Boekel
H-index: 69 · Papers: 369
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