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Researcher
Habtu Shumoy Abraha
Profile
Projects
Publications
Activities
Awards & Distinctions
27
Results
2024
Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis
Moustapha Drabo
Habtu Shumoy Abraha
Bruno De Meulenaer
Aly Savadogo
Katleen Raes
A1
Journal Article
in
FOOD & FUNCTION
2024
2023
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
Juliana Mandha
Habtu Shumoy Abraha
Athanasia O. Matemu
Katleen Raes
A1
Journal Article
in
FOOD BIOSCIENCE
2023
Ecological niche, genetic variation in natural populations, and harvest maturity of Senegalia macrostachya (Rchb. ex DC) Kayl. & Boatwr., a promising wild and perennial edible-seeded crop
Moustapha Drabo
Habtu Shumoy Abraha
Jonas Koala
Aly Savadogo
Katleen Raes
A1
Journal Article
in
AGROFORESTRY SYSTEMS
2023
Physicochemical determinants and mechanisms of the hard-to-cook problem of Senegalia seeds, overlooked wild legumes in the arid tropics
Moustapha Drabo
Habtu Shumoy Abraha
Aly Savadogo
Katleen Raes
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2023
2022
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
Juliana Mandha
Habtu Shumoy Abraha
Jolien Devaere
Joachim Schouteten
Xavier Gellynck
Ann De De Winne
Athanasia O. Matemu
Katleen Raes
A1
Journal Article
in
FOODS
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
Juliana Mandha
Habtu Shumoy Abraha
Athanasia O. Matemu
Katleen Raes
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2022
Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia : spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
Moustapha Drabo
Habtu Shumoy Abraha
Aly Savadogo
Katleen Raes
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2022
2021
Current trends and opportunities of plant-based non-alcoholic probiotic beverages : a European and African perspective
Juliana Mandha
Habtu Shumoy Abraha
Athanasia O. Matemu
Katleen Raes
Bookchapter
in
Probiotic beverages
2021
Dissecting the facts about the impact of contaminant iron in human nutrition : a review
Habtu Shumoy Abraha
Katleen Raes
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2021
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Juliana Mandha
Habtu Shumoy Abraha
Jolien Devaere
Joachim Schouteten
Xavier Gellynck
Ann de Winne
Athanasia O. Matemu
Katleen Raes
A1
Journal Article
in
FOOD CHEMISTRY
2021
Valorization of mango by-products to enhance the nutritional content of maize complementary porridges
Juliana Mandha
Habtu Shumoy Abraha
Athanasia O. Matemu
Katleen Raes
A1
Journal Article
in
FOODS
2021
2020
Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
Moustapha Drabo
Habtu Shumoy Abraha
Hama Cissé
Charles Parkouda
Fulbert Nikiéma
Ismail Odetokun
Yves Traoré
Aly Savadogo
Katleen Raes
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2020
Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia
Tilahun Teka
Negussie Retta
Geremew Bultosa
Chibuike Udenigwe
Habtu Shumoy Abraha
Katleen Raes
A1
Journal Article
in
FOOD BIOSCIENCE
2020
2019
Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
Habtu Shumoy Abraha
Molly Gabaza
Julie Vandevelde
Katleen Raes
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2019
2018
Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
Molly Gabaza
Habtu Shumoy Abraha
Maud Muchuweti
Peter Vandamme
Katleen Raes
A1
Journal Article
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2018
Compositional and nutritional properties of tef and tef-based food products
Habtu Shumoy Abraha
Katleen Raes
Dissertation
2018
Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
Habtu Shumoy Abraha
Filip Van Bockstaele
Dilara Devecioglu
Katleen Raes
A1
Journal Article
in
FOOD CHEMISTRY
2018
Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility
Molly Gabaza
Habtu Shumoy Abraha
Maud Muchuweti
Peter Vandamme
Katleen Raes
A1
Journal Article
in
JOURNAL OF CEREAL SCIENCE
2018
Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
Molly Gabaza
Habtu Shumoy Abraha
Maud Muchuweti
Peter Vandamme
Katleen Raes
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2018
Tef protein : solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
Habtu Shumoy Abraha
Sieglinde Pattyn
Katleen Raes
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility
Molly Gabaza
Habtu Shumoy Abraha
Lindsey Louwagie
Maud Muchuweti
Peter Vandamme
Gijs Du Laing
Katleen Raes
A1
Journal Article
in
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
2018
2017
In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera
Habtu Shumoy Abraha
Katleen Raes
A1
Journal Article
in
FOOD CHEMISTRY
2017
Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation
Habtu Shumoy Abraha
Molly Gabaza
Julie Vandevelde
Katleen Raes
A1
Journal Article
in
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
2017
Tef : the rising ancient cereal : what do we know about its nutritional and health benefits?
Habtu Shumoy Abraha
Katleen Raes
A1
Journal Article
in
PLANT FOODS FOR HUMAN NUTRITION
2017
Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability
Habtu Shumoy Abraha
Sara Lauwens
Molly Gabaza
Julie Vandevelde
Frank Vanhaecke
Katleen Raes
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2017
2016
Antioxidant potentials and phenolic composition of tef varieties : an indigenous Ethiopian cereal
Habtu Shumoy Abraha
Katleen Raes
A1
Journal Article
in
CEREAL CHEMISTRY
2016
Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge
Molly Gabaza
Habtu Shumoy Abraha
Maud Muchuweti
Peter Vandamme
Katleen Raes
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2016