Shimelis Admassu Emire

Author

Addis Ababa University

Also Known As

S.A Emire, SHIMELIS A. EMIRE, Shimelis Admassu Emire, Shimelis A. Emire, Shimelis Admassu Emire, Shimelis Emire

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Addis Ababa University Addis Ababa Science and Technology University Ethiopian Institute of Agricultural Research Ambo University Ethiopian Public Health Institute

About

Shimelis Admassu Emire is an author at Addis Ababa University specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	16	429
2	Engineering	12	15	322
3	Public Health	6	6	162
4	Medicine	5	5	98
5	Natural Sciences	2	2	51

Shimelis Admassu Emire

Publications

Citations

H-Index

Page 1

	Year	Citations
Physical and Functional Properties, Digestibility, and Storage Stability of Spray- and Freeze-Dried Microencapsulated Bioactive Products from Moringa stenopetala Leaves Extract Debebe Worku Dadi, Shimelis Admassu Emire, Asfaw Debella, Industrial Crops and Products Food ChemistryFunctional PropertiesStorage StabilityEdible PackagingBiotechnology	2020	78
High Pressure Processing of Foods for Microbial and Mycotoxins Control: <i>current trends and future prospects</i> Henock Woldemichael Woldemariam, Shimelis Admassu Emire Cogent Food & Agriculture	2019	62
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans Muluken Bolka, Shimelis Admassu Emire Food Science & Nutrition	2020	62
Effect of Ultrasound-Assisted Extraction of <i>Moringa stenopetala</i> Leaves on Bioactive Compounds and Their Antioxidant Activity Debebe Worku Dadi, Shimelis Admassu Emire, Asfaw Debella, Food Technology and Biotechnology	2019	58
Chemical composition, physicochemical and functional properties of lupin (<i>Lupinus albus</i>) seeds grown in Ethiopia H Tizazu, Shimelis Admassu Emire African Journal of Food Agriculture Nutrition and Development Food ChemistryNutritionWhite LupinFunctional PropertiesEngineering	2010	43
Functional and physicochemical properties of mango seed kernels and wheat flour and their blends for biscuit production Messay Birkneh Legesse, Shimelis Admassu Emire African Journal of Food Science NutritionFood AnalysisNutritive ValueAgricultural EconomicsSeed Kernels	2012	42
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes Henock Woldemichael Woldemariam, Martina Kießling, Shimelis Admassu Emire, Innovative Food Science & Emerging Technologies Red PepperMicrobial InactivationChemical EngineeringEngineeringBioremediation	2020	42
INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (<i>OREOCHROMIS NILOTICUS</i>) Shimelis Admassu Emire, Mekonnen M. Gebremariam Journal of Food Processing and Preservation Shelf LifeAquaculture SystemAgricultural EconomicsFood PreservationFood Storage	2009	39
Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann, International Journal of Food Properties Food ChemistryNutritionEngineeringFood CompositionAmino Acid	2022	31
Reduction of β-ODAP and IP6 contents in Lathyrus sativus L. seed by high hydrostatic pressure Meseret Bekele Buta, Shimelis Admassu Emire, Clemens Posten, Food Research International BiologyHigh Hydrostatic PressureEngineeringBotanyNatural Sciences	2019	28

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