Henock Woldemichael Woldemariam

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 citations · Full text

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 et al. · Innovative Food Science & Emerging Technologies · 2020 · 42 citations

Red Pepper, Microbial Inactivation, Chemical Engineering +8

Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

Abebe Mengist Asres, Henock Woldemichael Woldemariam, Feyera Gobena Gemechu · International Journal of Food Properties · 2022 · 30 citations · Full text

Food Chemistry, Nutrition, Food Colloid +14

Physicochemical, functional, oxidative stability and rheological properties of red pepper (<i>Capsicum annuum</i> L.) powder and paste

Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome et al. · International Journal of Food Properties · 2021 · 26 citations · Full text

Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (<scp><i>Capsicum annuum</i> L.</scp>) powder

Henock Woldemichael Woldemariam, Hanna Harmeling, Shimelis Admassu Emire et al. · Journal of Food Process Engineering · 2021 · 26 citations

Food Chemistry, Red Pepper, Microbial Inactivation +13