M Ashenafi

Microbiology of siljo, a traditional Ethiopian fermented legume product

Tetemke Mehari, M Ashenafi · World Journal of Microbiology and Biotechnology · 1995 · 21 citations

Food Fermentation, Food Microbiology, Alternative Protein Source +4

Fate of Salmonella enteritidis and Salmonella typhimurium during the fermentation of ergo, a traditional Ethiopian sour milk.

M Ashenafi · PubMed · 1993 · 19 citations

Salmonella Growth, Food Fermentation, Microbial Contamination +14

Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation

M Ashenafi · World Journal of Microbiology and Biotechnology · 1994 · 19 citations

Industrial Mycology, Microbial Flora, Food Fermentation +10

Growth potential of <i>Salmonella infantis</i> and <i>Escherichia coli</i> in fermenting tempeh made from horsebean, pea and chickpea and their inhibition by <i>Lactobacillus plantarum</i>

M Ashenafi, Martin Busse · Journal of the Science of Food and Agriculture · 1991 · 17 citations

Food Fermentation, In Vitro Fermentation, Microbial Contamination +14

Lactic Acid Bacterial Vaginosis among Outpatients in Addis Ababa

Seblewongiel Ayenalem, Lukman Yusuf, M Ashenafi · Ethiopian Journal of Health Development · 2011 · 15 citations · Full text

Klebsiella Pneumoniae, Gynecology, Vulvar Diseases +18