Ghent University Academic Bibliography

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Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)

(2023) FOOD BIOSCIENCE. 51.
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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

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)

(2022) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 57(8). p.5461-5471
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Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann De De Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2022) FOODS. 11(3).
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- Book Chapter
Current trends and opportunities of plant-based non-alcoholic probiotic beverages : a European and African perspective

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)

(2021) Probiotic beverages. p.127-158
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Valorization of mango by-products to enhance the nutritional content of maize complementary porridges

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)

(2021) FOODS. 10(7).
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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann de Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2021) FOOD CHEMISTRY. 358.

Academic Bibliography

Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

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

Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Current trends and opportunities of plant-based non-alcoholic probiotic beverages : a European and African perspective

Valorization of mango by-products to enhance the nutritional content of maize complementary porridges

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

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