Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Mycotoxins in Ethiopia : current status, implications to food safety and mitigation strategies

Abebe Ayelign and Sarah De Saeger (UGent)

(2020) FOOD CONTROL. 113.
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Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Habtu Shumoy Abraha (UGent) , Molly Gabaza (UGent) , Julie Vandevelde and Katleen Raes (UGent)

(2017) JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 58. p.52-59
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Tef : the rising ancient cereal : what do we know about its nutritional and health benefits?

Habtu Shumoy Abraha (UGent) and Katleen Raes (UGent)

(2017) PLANT FOODS FOR HUMAN NUTRITION. 72(4). p.335-344
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Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability

Habtu Shumoy Abraha (UGent) , Sara Lauwens (UGent) , Molly Gabaza (UGent) , Julie Vandevelde, Frank Vanhaecke (UGent) and Katleen Raes (UGent)

(2017) FOOD RESEARCH INTERNATIONAL. 102. p.93-100
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In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera

Habtu Shumoy Abraha (UGent) and Katleen Raes (UGent)

(2017) FOOD CHEMISTRY. 229. p.381-387
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Antioxidant potentials and phenolic composition of tef varieties : an indigenous Ethiopian cereal

Habtu Shumoy Abraha (UGent) and Katleen Raes (UGent)

(2016) CEREAL CHEMISTRY. 93(5). p.465-470