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Fingerprint Dive into the research topics where Anita Linnemann is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 4 Similar Researchers
Food Medicine & Life Sciences
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Research Output 1985 2019

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

Akogou, F. U. G., Canoy, T. S., Kayodé, A. P. P., den Besten, H. M. W., Linnemann, A. R. & Fogliano, V., Mar 2019, In : Journal of the Science of Food and Agriculture. 99, 4, p. 2014-2020

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
fermented foods
product quality

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

Chadare, F. J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T. K., Kénou, C., Honfo, S., Azokpota, P., Linnemann, A. R. & Hounhouigan, D. J., Sep 2019, In : Food Science and Nutrition. 7, 9, p. 2781-2795

Research output: Contribution to journalReview articleAcademicpeer-review

Open Access
food fortification
economic valuation

Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

Gamero, A., Ren, X., Lamboni, Y., de Jong, C., Smid, E. J. & Linnemann, A. R., 3 Aug 2019, In : Fermentation. 5, 3, 71.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
cashew fruit
Alcoholic Beverages
apple juice

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

Phiri, S., Schoustra, S. E., van den Heuvel, J., Smid, E. J., Shindano, J. & Linnemann, A., 22 Oct 2019, In : PLoS ONE. 14, 10, e0223501.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
odor compounds
bacterial communities

Microbial community dynamics in traditionally fermented milk

Groenenboom, A. E., 2019, Wageningen: Wageningen University. 146 p.

Research output: Thesisinternal PhD, WUAcademic

Projects 2006 2019