Research output per year
Research output per year
Fingerprint
Dive into the research topics where Anna Alekseeva is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
-
Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia
Sikombe, T. W., Linnemann, A. R., Moonga, H. B., Quilitz, S., Schoustra, S. E., Smid, E. J. & Alekseeva, A., 2025, In: Current Research in Food Science. 10, 11 p., 100976.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Traditional fermented milk product from Zambia shifts the gut microbiota to healthier metabolism in a simulated SHIME® model system
Alekseeva, A. I., Ye, K., Mentani, J., Wolkers-Rooijackers, J. C. M., Smid, E. J. & Schoustra, S. E., 31 Mar 2025, (E-pub ahead of print) In: Beneficial Microbes.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Processing variations for mahewu, an indigenous LAB fermented maize beverage suggest use of sorghum and millets to replace maize
Kudita, S., Schoustra, S. E., Mubaiwa, J., Smid, E. J., Alekseeva, A. & Linnemann, A. R., 2023, Book of Abstracts 14th International Symposium on Lactic Acid Bacteria. KNVM, p. 220-221Research output: Chapter in Book/Report/Conference proceeding › Abstract
Open Access -
The microbial community of a traditional Zambian dairy product generates different aroma profiles upon variation of production methods
Sikombe, T. W., Alekseeva, A., Quilitz, S., Moonga, H. B., Schoustra, S. E., Smid, E. J. & Linnemann, A. R., 2023, Book of Abstracts 14th International Symposium on Lactic Acid Bacteria. KNVM, p. 103Research output: Chapter in Book/Report/Conference proceeding › Abstract
Open Access -
Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia
de Jong, M., Alekseeva, A. Y., Miraji, K. F., Phiri, S., Linnemann, A. R. & Schoustra, S. E., Jul 2022, In: Microorganisms. 10, 7, 1354.Research output: Contribution to journal › Article › Academic › peer-review
Open Access4 Citations (Scopus)
Datasets
-
16S profiling microbial communities from fermented African foods (Zambia, Benin, Tanzania)
de Jong, M. (Creator), Alekseeva, A. Y. (Creator), Miraji, K. F. (Creator), Phiri, S. (Creator), Linnemann, A. R. (Creator) & Schoustra, S. E. (Creator), Wageningen University & Research, 1 Jul 2022
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA854902
Dataset
Activities
- 1 Oral presentation
-
Exploring Microbial Communities Through Amplicon Sequencing
Alekseeva, A. (Speaker)
13 Feb 2025Activity: Talk/presentation/lecture › Oral presentation › Professional
Projects
- 3 Finished
-
Linking species diversity to microbial ecosystem functionality
Alekseeva, A. (PI)
9/03/20 → 8/03/24
Project: PostDoc
-
Microbial ecology and functionality in microbial ecosystems
Alekseeva, A. (PI) & Schoustra, S. (Project Leader)
9/03/20 → 9/03/24
Project: PostDoc
-
Linking species composition to functionality. Exploiting microbial ecosystems in traditional fermented foods to understand ecosystem stability
Alekseeva, A. (PI), Schoustra, S. (CoI), Garbeva, P. (CoI), Zwart, M. (CoI) & Smid, E. (CoI)
1/07/18 → 1/01/19
Project: PostDoc