Anita R. Linnemann - Publications, H-index & Citations

Anita R. Linnemann

Wageningen University and Research

43H指数

203论文数

5.7K被引数

收录论文 81

发表时间

Dual Fermentation-Germination Bioprocessing Optimizes Nutrition and Texture of Pearl Millet-Amaranth Complementary Food 双发酵-发芽生物加工优化珍珠粟-苋菜互补食品的营养和质地

LWT

IF0

2026-01-13

OAAI

Zhuojia Xu; Stefano Renzetti; Anita R. Linnemann; Vincenzo Fogliano; Xueming Xu; Ruth T. Ngadze

Comparative study of Ganoderma lucidum hydrocolloids from fruiting bodies and liquid fermentation: Structural characterization and different interactions with gluten networks 灵芝子实体与液体发酵所得的灵芝多糖的结构表征及其与面筋网络的差异性相互作用比较研究

Food Hydrocolloids

IF12.4

2025-08-05

PREAI

Zhuojia Xu; Ruth T. Ngadze; Jie Shen; Anita R. Linnemann; Fengfeng Wu; Dan Xu; Jianmei Luan; Xueming Xu

Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-01

OAAI

Sikombe, Thelma W.; Linnemann, Anita R.; Moonga, Himoonga B.; Quilitz, Stefanie; Schoustra, Sijmen E.; Smid, Eddy J.; Alekseeva, Anna

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

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-06-22

OAAI

Mubaiwa, Juliet; Linnemann, Anita R.; Maqsood, Sajid

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-05-01

OAAI

Sanya, A. K. Carole; Linnemann, Anita R.; Madode, Yann E.; Schoustra, Sijmen E.; Smid, Eddy J.

Co-fermentation improves the functional properties and nutritional quality of infant complementary food products

FOOD & FUNCTION

IF5.4

2024-01-01

OAAI

Moriconi, Luigi; Vittadini, Elena; Linnemann, Anita R.; Fogliano, Vincenzo; Ngadze, Ruth T.

A Net-Map analysis to understand the roles and influence of stakeholders in street food safety-A study in Ecuador

FOOD CONTROL

IF6.3

2023-12-01

OAAI

Rosales, Araceli Pilamala; Linnemann, Anita R.; Luning, Pieternel A.

Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product 传统发酵的赞比亚乳制品mabisi的四种变体的感官特征和消费者可接受性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-10-01

OAAI

Sikombe, Thelma W.; Moonga, Himoonga B.; Schoustra, Sijmen E.; Shindano, John; Stieger, Markus; Smid, Eddy J.; Linnemann, Anita R.

Nexus of local context and technology in child complementary feeding

GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT

IF9.6

2023-09-01

OAAI

Ngadze, Ruth T.; Linnemann, Anita R.; Fogliano, Vincenzo

Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin

FOOD RESEARCH INTERNATIONAL

IF8

2023-08-01

OAAI

Sanya, A. K. Carole; Madode, Yann E.; Schoustra, Sijmen E.; Smid, Eddy J.; Linnemann, Anita R.

Food safety knowledge, self-reported hygiene practices, and street food vendors? perceptions of current hygiene facilities and services-An Ecuadorean case

FOOD CONTROL

IF6.3

2023-02-01

OAAI

Rosales, Araceli Pilamala; Linnemann, Anita R.; Luning, Pieternel A.

Designing sustainable weaning foods for developing countries: not only a matter of nutrients

FOOD & FUNCTION

IF5.4

2023-01-01

OAAI

Moriconi, Luigi; Vittadini, Elena; Linnemann, Anita R.; Fogliano, Vincenzo; Ngadze, Ruth T.

Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-01

OAAI

Miraji, Kulwa F.; Capuano, Edoardo; Laswai, Henry S.; Linnemann, Anita R.

Towards valorisation of indigenous traditional fermented milk: mabisi as a model

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2022-08-01

OAAI

Moonga, Himoonga Bernard; Schoustra, Sijmen E.; Linnemann, Anita R.; Shindano, John; Smid, Eddy J.

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

MICROORGANISMS

IF4.2

2022-07-05

OAAI

de Jong, Maarten; Alekseeva, Anna Y.; Miraji, Kulwa F.; Phiri, Sydney; Linnemann, Anita R.; Schoustra, Sijmen E.

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

FOOD & FUNCTION

IF5.4

2022-01-01

OAAI

Lawal, Oluranti M.; Fogliano, Vincenzo; Rotte, Imke; Fagbemi, Tayo N.; Dekker, Matthijs; Linnemann, Anita R.

Technological and nutritional properties of amaranth-fortified yellow cassava pasta

JOURNAL OF FOOD SCIENCE

IF3.4

2021-11-18

OAAI

Lawal, Oluranti M.; van Stuijvenberg, Louka; Boon, Nienke; Awolu, Olugbenga; Fogliano, Vincenzo; Linnemann, Anita R.

The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta

FOOD STRUCTURE-NETHERLANDS

IF5.9

2021-10-01

OAAI

Lawal, Oluranti M.; Sanni, Oluwatofunmi; Oluwamukomi, Matthew; Fogliano, Vincenzo; Linnemann, Anita R.

Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

FOOD SECURITY

IF6.2

2021-07-09

OAAI

Materia, Valentina C.; Linnemann, Anita R.; Smid, Eddy J.; Schoustra, Sijmen E.

A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin 来自当地食品成分的补充食品补充剂，以提高贝宁6-59个月儿童的铁摄入量

FOOD SCIENCE & NUTRITION

IF3.8

2021-06-10

OAAI

Affonfere, Marius; Chadare, Flora Josiane; Fassinou, Finagnon Toyi Kevin; Talsma, Elise F.; Linnemann, Anita R.; Azokpota, Paulin

研究方向