Journal of Food Processing & Technology

Neto JG, Ozorio LV, de Abreu TC, dos Santos BF, Pradelle F. Modeling of biogas production from food, fruits and vegetables wastes using artificial neural network (ANN). Fuel. 2021 Feb 1;285:119081.

Awulachew MT. Common Ethiopian Fermented Products: Beverages-Alcoholic/Semi-Alkali, Dairy Products. Glob Acad J Med Sci. 2021;3.

Tsegaye B, Girma E, Agedew E, Zerihun E, Hailu T, Shibru T. Proximal Composition of Indigenous Alcoholic Beverage Cheka in Konso, Southwestern, Ethiopia. J Food Process Technol. 2020;11:840.

Tsegaye B, Girma E, Kanko T, Shibru T, Hailu T, Abebe S, Zerihun E, Manilal A, Agedew E. Sero-prevalence and risk factors for hepatitis B virus infection among the consumers of the alcoholic beverage, cheka in Konso zone, southwestern Ethiopia. Heliyon. 2020 Dec 1;6(12):e05664.

Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Critical Reviews in Food Science and Nutrition. 2021 Jul 27:1-7.

Hotessa N, Robe J. Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage. International Journal of Microbiology. 2020 Dec 12;2020.

Fentie EG, Emire SA, Demsash HD, Dadi DW, Shin JH. Cereal-and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages. Foods. 2020 Dec;9(12):1781.

Elema TB, Olana BN, Elema AB, Gemeda HF. Indigenous processing methods, physical properties and proximate analysis of fermented beverage of honey wine booka in Gujii, Ethiopia. J Nutr Food Sci. 2018;8(669):2.

Elema TB, Olana BN, Elema AB, Gemeda HF. Indigenous processing methods, physical properties and proximate analysis of fermented beverage of honey wine booka in Gujii, Ethiopia. J Nutr Food Sci. 2018;8(669):2.

Kuyu CG, Bereka TY. Review on contribution of indigenous food preparation and preservation techniques to attainment of food security in Ethiopian. Food science & nutrition. 2020 Jan;8(1):3-15.

Wedajo Lemi B. Microbiology of Ethiopian traditionally fermented beverages and condiments. International journal of microbiology. 2020 Feb 14;2020.

Haile K, Haji J, Tegegne B. Technical efficiency of sorghum production: The case of smallholder farmers in Konso District, Southern Ethiopia. Agricultural Development. 2018 Nov 29;3:1-5.

Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African maize-based foods-processing practices, challenges and opportunities. Food Reviews International. 2019 Oct 3;35(7):609-39.

Martins ZE. Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics.

Radzymi?ska M, Siemianowska E, Platta A. Fruit Pomace as a Potential Active Food Ingredient to the Production Ecological Innovative Confectionery Products. Zeszyty Naukowe Wy?szej Szko?y Ekonomiczno-Spo?ecznej w Ostro??ce. 2017(25):383-98.

Bhat NA, Wani IA, Hamdani AM, Gani A. Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes. Journal of Food Science and Technology. 2021 Sep 30:1-3.

Oladunjoye AO, Eziama SC, Aderibigbe OR. Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies. LWT. 2021 Apr 1;141:111038.

Masood F, Haque A, Ahmad S, Malik A. Potential of Food Processing By-products as Dietary Fibers. InFunctional Food Products and Sustainable Health 2020 (pp. 51-67). Springer, Singapore.

Ashraf U, Bandral JD, Sood M, Sofi SA, Rafiq S. Effect of apricot powder incorporation on physical, textural and organoleptic characteristics of nut crackers. International Journal of Chemical Studies. 2018;6(4):2621-9.

Bhat NA, Wani IA, Hamdani AM. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon. 2020 Jan 1;6(1):e03042.