| Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended … ZT Tsegay Food science & nutrition 8 (8), 4449-4462, 2020 | 36 | 2020 |
| Optimization of cactus pear fruit fermentation process for wine production ZT Tsegay, CB Sathyanarayana, SM Lemma Foods 7 (8), 121, 2018 | 24 | 2018 |
| Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production ZT Tsegay, SM Lemma International journal of food science 2020 (1), 8647262, 2020 | 18 | 2020 |
| Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits ZT Tsegay, KM Gebremedhin Journal of Food Quality 2019 (1), 6834946, 2019 | 14 | 2019 |
| Statistical tools to optimize the recovery of bioactive compounds from marine byproducts ZT Tsegay, S Agriopoulou, M Chaari, S Smaoui, T Varzakas Marine Drugs 22 (4), 182, 2024 | 5 | 2024 |
| Antimicrobial activities and mode of action of bioactive substances from vegetable and fruit byproducts as a current option for valorization ZT Tsegay, G Mulaw Waste and Biomass Valorization, 1-28, 2024 | 4 | 2024 |
| Sustainable valorisation of seafood-derived proteins: current approaches for recovery and applications in biomedical and food systems S Smaoui, E Hosseini, ZT Tsegay, T D’Amore, T Varzakas Food Bioscience, 105450, 2024 | | 2024 |
| The latest research progress on polysaccharides-based biosensors for food packaging: A review ZT Tsegay, E Hosseini, T Varzakas, S Smaoui International Journal of Biological Macromolecules, 136959, 2024 | | 2024 |
| Chemical Structure, Composition, Bioactive Compounds, and Pattern Recognition Techniques in figs (Ficus carica L.) Quality and Authenticity: An Updated Review E Hosseini, ZT Tsegay, S Smaoui, T Varzakas Journal of Food Composition and Analysis, 106863, 2024 | | 2024 |
| Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts ZT Tsegay, S Agriopoulou, M Chaari, S Smaoui, T Varzakas Preprints, 2024 | | 2024 |
| Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review ZT Tsegay, STB Gebreegziabher, G Mulaw Journal of Food Quality 2024 (1), 5518577, 2024 | | 2024 |
| Toxicological Qualities and Detoxification Trends of Fruit Byproducts for Valorization ZT Tsegay, S Smaoui, T VARZAKAS | | 2024 |
Solomon Mengistu LemmaBTEC, North Carolina State University在 ncsu.edu 的电子邮件经过验证
Solomon Mengistu LemmaBTEC, North Carolina State University在 ncsu.edu 的电子邮件经过验证