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Publications by Mogessie Ashenafi
Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage
SINET: Ethiopian Journal of Science
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Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage
Applied and Environmental Microbiology
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The Nutritional, Biochemical and Health Effects of Makgeolli - A Traditional Korean Fermented Cereal Beverage
Journal of the Institute of Brewing
Food Science
Traditional Processing, Microbiological, Physiochemical and Sensory Characteristics of Kwete, a Ugandan Fermented Maize Based Beverage
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Quality of Fermented Whey Beverage With Milk
Hemijska Industrija
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Chemical Engineering
Effect of the Fermentation on the Microbial Population Occurring During the Processing of Zoom-Koom, a Traditional Beverage in Burkina Faso
African Journal of Microbiology Research
Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food
Korean Journal of Food Preservation
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Traditional Fermented Products of India
International Journal of Current Microbiology and Applied Sciences
Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
Food Science
Microbial Diversity and Proximate Composition of Tapai, a Sabah’s Fermented Beverage
Malaysian Journal of Microbiology
Infectious Diseases
Microbiology
