Anita R Linnemann (Anita Linnemann)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 19

Top Topics

Hepatitis C Virus

Top Venues

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Luigi Moriconi, Elena Vittadini, Anita R Linnemann, Vincenzo Fogliano, Ruth T Ngadze
Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food & function (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Maarten de Jong, Anna Y Alekseeva, Kulwa F Miraji, Sydney Phiri, Anita R Linnemann, Sijmen E Schoustra
Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia. Microorganisms 10 (7) (2022)
Oluranti Mopelola Lawal, Elise F Talsma, Evert-Jan Bakker, Vincenzo Fogliano, Anita R Linnemann
Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables. Journal of the science of food and agriculture 101 (14) (2021)
Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kévin Fassinou, Elise F Talsma, Anita R Linnemann, Paulin Azokpota
A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin. Food science & nutrition 9 (7) (2021)
Onu Ekpa, Vincenzo Fogliano, Anita R Linnemann
Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize. Journal of the science of food and agriculture 101 (10) (2021)
Onu Ekpa, Vincenzo Fogliano, Anita R Linnemann
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. Journal of the science of food and agriculture 101 (4) (2020)
Folake Idowu-Adebayo, Vincenzo Fogliano, Matthew O Oluwamukomi, Segun Oladimeji, Anita R Linnemann
Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric-fortified drinks. Journal of the science of food and agriculture 101 (8) (2020)
Sydney Phiri, Sijmen E Schoustra, Joost van den Heuvel, Eddy J Smid, John Shindano, Anita R Linnemann
Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds. PloS one 14 (10) (2019)
Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid
The art of mabisi production: A traditional fermented milk. PloS one 14 (3) (2019)
Flora Josiane Chadare, Rodrigue Idohou, Eunice Nago, Marius Affonfere, Julienne Agossadou, Toyi Kévin Fassinou, Christel Kénou, Sewanou Honfo, Paulin Azokpota, Anita R Linnemann, Djidjoho Joseph Hounhouigan
Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food science & nutrition 7 (9) (2019)
Folachodé Ug Akogou, Tessa S Canoy, Adéchola Pp Kayodé, Heidy Mw den Besten, Anita R Linnemann, Vincenzo Fogliano
Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality. Journal of the science of food and agriculture 99 (4) (2018)
Ruth T Ngadze, Ruud Verkerk, Loveness K Nyanga, Vincenzo Fogliano, Rosalia Ferracane, Antonio D Troise, Anita R Linnemann
Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice. PloS one 13 (8) (2018)
Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, Evert Jan Bakker, Anita R Linnemann
Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe. PloS one 13 (10) (2018)
Gerald Tumwine, Abel Atukwase, Gaston A Tumuhimbise, Francis Tucungwirwe, Anita R Linnemann
Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour. Journal of the science of food and agriculture 99 (4) (2018)
Folachodé Ug Akogou, Ap Polycarpe Kayodé, Heidy Mw den Besten, Anita R Linnemann
Extraction methods and food uses of a natural red colorant from dye sorghum. Journal of the science of food and agriculture 98 (1) (2017)
Flora Josiane Chadare, Yann E Madode, Nadia Fanou-Fogny, Janvier M Kindossi, Juvencio Og Ayosso, S Hermann Honfo, Ap Polycarpe Kayodé, Anita R Linnemann, D Joseph Hounhouigan
Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review. Journal of the science of food and agriculture 98 (2) (2017)