Juliana Mandha
- ORCID iD
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0000-0002-5031-7386
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- Journal Article
- A1
- open access
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
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Lactic acid fermentation as a strategy to diversify fruit products in sub-Saharan Africa
(2022) -
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
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- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
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- Journal Article
- A1
- open access
Valorization of mango by-products to enhance the nutritional content of maize complementary porridges
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Current trends and opportunities of plant-based non-alcoholic probiotic beverages : a European and African perspective
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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds