Belay Dereje - Concepedia

Author

Belay Dereje

Wolkite University ORCID

Also Known As

Belay Dereje, Belay Dereje Olika, Dereje Belay

Publications

413

Citations

H-Index

Concepts

All Affiliations

Wolkite University Addis Ababa Science and Technology University

About

Belay Dereje is an author at Wolkite University specializing in health sciences, agricultural economics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	145
2	Engineering	3	3	61
3	Public Health	2	2	66
4	Chemical Engineering	2	2	35
5	Medicine	1	1	47

Belay Dereje

Publications

192

Citations

H-Index

Page 1

	Year	Citations
Effect of pretreatments and drying methods on the quality of dried mango (<i>Mangifera Indica</i>L.) slices Belay Dereje, Solomon Abera Cogent Food & Agriculture NutritionFood AnalysisAgricultural EconomicsFood PreservationCrop Quality	2020	48
Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications Belay Dereje, Jean‐Christophe Jacquier, Caroline Elliott‐Kingston, ACS Food Science & Technology Brassicaceae MicrogreensNutritionFood ScarcityDaily DietsFood Bioactive Compound	2023	47
From waste to food: utilization of pineapple peels for vinegar production Teklu Chalchisa, Belay Dereje MOJ Food Processing & Technology Acetic Acid BacteriaEngineeringFermentation TimeAgricultural EconomicsBiochemical Engineering	2021	26
Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties Chinnasamy Gomadurai, Kenenisa Dekeba Tafa, Venkatesa Prabhu Sundramurthy, International Journal of Food Properties EngineeringFinal Thermal DegradationFunctional PropertyFood AnalysisFood Biophysics	2022	21
Geometric Characteristics and Mass-Volume-Area Properties of Haricot Beans (Phaseolus vulgaris L.): Effect of Variety Derese Wodajo, Shimelis Admassu, Belay Dereje International Journal of Food Properties BotanyAgricultural EconomicsCrop PhysiologyGrain QualityHydration Capacity	2021	18
Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam Teklu Chalchisa, Adamu Zegeye, Belay Dereje, International Journal of Fruit Science Food ChemistryNutritionPineapple JamFood AnalysisProcessing Temperature	2022	18
Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM) Ararsa Tessema, Habtamu Admassu, Belay Dereje Journal of Food Measurement & Characterization Chemical EngineeringEdible FilmEngineeringEdible PackagingResponse Surface Methodology	2022	14

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