| Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation FG Gemechu Trends in food science & technology 104, 235-261, 2020 | 114 | 2020 |
| A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents K Shrestha, FG Gemechu, B De Meulenaer Food Research International 54 (1), 587-594, 2013 | 48 | 2013 |
| Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk AM Asres, HW Woldemariam, FG Gemechu International Journal of Food Properties 25 (1), 278-287, 2022 | 21 | 2022 |
| Chemical Formulation and Characterization of Complementary Foods from Blend of Orange‐Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans T Araro, F Gemechu, A Wotango, T Esho International Journal of Food Science 2020 (1), 4803839, 2020 | 12 | 2020 |
| Oxidative stability of roasted mustard seed (high erucic variety) oil K Shrestha, FG Gemechu, B De Meulenaer 10th Euro Fed Lipid Congress 114 (suppl. 1), 154-154, 2012 | 1 | 2012 |
| Harnessing fermentation for sustainable beverage production: a tool for improving the nutritional quality of coffee bean and valorizing coffee byproducts OS Aloo, FG Gemechu, HJ Oh, EC Kilel, R Chelliah, G Gonfa, DH Oh Biocatalysis and Agricultural Biotechnology, 103263, 2024 | | 2024 |
| Coffee Fruit Roasting: An Approach To Enhance Yield and Bioactivities of Ethanol Extracts from Coffee Husk K Mesfin, FG Gemechu, T Belayneh, HA Tessema ACS Food Science & Technology 3 (6), 1066-1076, 2023 | | 2023 |
| Research Article Chemical Formulation and Characterization of Complementary Foods from Blend of Orange-Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans T Araro, F Gemechu, A Wotango, T Esho | | 2020 |
| Novel insight on the high oxidative stability of roasted mustard seed oil K Shrestha, FG Gemechu, B De Meulenaer 246th ACS National Meeting and Exposition, 2013 | | 2013 |
Kshitij ShresthaDepartment of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University在 ugent.be 的电子邮件经过验证
