| Injera making quality evaluation of tef and cassava composite flour M Banti, T Atlaw, B Agza, G Kanchora, R Jiso, M Tsegaye, A Bisrat, ... Am. J. Biosci. Bioeng 8 (6), 99-104, 2020 | 6 | 2020 |
| Nutritional and sensory quality of kocho mixed with whole soybean and okara T Atlaw, M Banti, W Bajo, B Agza, T Haile International Journal of Nutrition and Food Sciences 9 (6), 150-153, 2020 | 2 | 2020 |
| Physicochemical and cup quality of coffee as affected by processing methods and growing locations M Banti, T Atlaw CyTA-Journal of Food 22 (1), 2329760, 2024 | 1 | 2024 |
| Formulation and characterization of herbal tea from hibiscus (hibiscus sabdariffa L.) and lemon verbena (aloysia citrodora) T Atlaw, A Befa Kinki, D Belay, B Meiso, T Haile, CR Wei CyTA-Journal of Food 22 (1), 2351913, 2024 | | 2024 |
| Preservation of minced raw meat using rosemary (Rosmarinus officinalis) and basil (Ocimum basilicum) essential oils A Befa Kinki, T Atlaw, T Haile, B Meiso, D Belay, L Hagos, F Hailemichael, ... Cogent Food & Agriculture 10 (1), 2306016, 2024 | | 2024 |
| Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia M Banti, T Atlaw Heliyon 10 (9), 2024 | | 2024 |
