Author

Melese T

Haramaya University - Cited by 358 - Food science - Nutrition - food safety - postharvest

Biography

Melese Temesgen is working in the Department of Food science of Haramaya University located in Ethiopia. He has got international experience includes various programs, contributions and participation in different countries for diverse fields of study.
Title
Cited by
Year
Nutritional potential, health and food security benefits of taro Colocasia esculenta (L.): A review
M Temesgen, N RettaFood Science and Quality Management 36 (0), 23-30, 2015201
111
2015
Nutritional status of Ethiopian weaning and complementary foods: a review
M TemesgenOpen Access Sci Rep 2 (2), 1-9, 2013201
61
2013
Improving the indigenous processing of kocho, an Ethiopian traditional fermented food
MT YirmagaJ. Nutr. Food Sci 3 (1), 1-6, 2013201
60
2013
Effect of application of stabilizers on gelation and synersis in yoghurt
M Temesgen, S YetneberkFood Sci Qual Manag 37, 90-102, 2015201
29
2015
Food standards, food law and regulation system in Ethiopia: a review
M Temesgen, M AbdisaPublic Policy and Administration Research 5 (3), 58-73, 2015201
24
2015
Effect of pre-curding on nutritional and anti-nutritional composition of taro (Colocasia esculenta L.) leaf
M Temesgen, N Retta, E TesfayeInternational Journal of Food Science and Nutrition 1 (1), 5-11, 2016201
13
2016
Pre-Gelatinized taro flour for development of weaning food in Ethiopia
M Temesgen, N Retta, E TesfayeInternational Journal of Food Science and Nutrition 1 (1), 12-23, 2016201
9
2016
Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup
M Temesgen, TS Workneh, G BultossaAfrican Journal of Biotechnology 10 (0), 1516-1527, 2011201
8
2011
Nutrient composition and digestibility of taro leaf in the diets of chicken and effects on the meat quality
M Temesgen, N Retta, E TesfayeJ Nutr Health Food Eng (3), 00238, 20120
7
2017
Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.)
L Yegrem, S Abera, M TemesgenCogent Food & Agriculture 7 (1), 18249, 2021202
6
2021
Effect of Pre-Gelatinization on Nutritive and Non-Nutritive Constituents of Taro ( Colocasia Esculenta L ) Corm
ETRL Melese T1, Negussie R2Nutrition and Food sciences 14 (5), 1-8, 20155201
5
2015
Nutritional composition and sensory quality of injera prepared from tef
L Yegrem, S Abera, M TemesgenEragrostis tef, 2021202
5
2021
Carcass and Meat Characteristics of Bulls from Arsi, Boran, Harar and Holstein Frisian Crosses Cattle Breeds Finished under Similar Level of Concentrate Supplementation
AA Musa, YY Mummed, MY Kurtu, M Temesgen, TG O’QuinnOpen Journal of Animal Sciences 11 (01), 11, 2021202
5
2021
Phenolic acid and amino acid composition of Ethiopian Chaya (Cnidoscolus chayamansa)
M Temesgen, L Yegerem, M YilmaInternational Journal of Food Properties 25 (1), 227-236, 2022202
4
2022
AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO
NRET Melese Temesgenwww.ajpojournals.org 1 (1), 1-13, 20173201
3
2017
Effect of osmotic and pickling pre-treatments on nutritional quality and acceptance of traditional fermented oyster mushrooms
M Temesgen, TS WorknehFood Science and Quality Management 7, 64-7, 2015201
3
2015
Chicken amino acid and fatty acid: effect of feeding Taro leaf in the diet
M TemesgenActa Scientific Nutritional Health (018), 1-18, 01801
2
2018
Nutrition Data Mapping for Ethiopia: Assessment of the Availability and Accessibility of Nutrition-Related Data
M Girma, M Temesgen, M Sewinet, Z Bekele, A Hussein, C van Zyl, ...EPHI/IFPRI, 010
2
2021
Effects of Blending ratio and lupine variety on the Functional Properties of composite flours and Sensory evaluations of tef-lupine injera
L Yegrem, S Abera, M TemesgenJournal of Food science and Quality Management 05, 9-6, 20220
1
2021

Referred From: https://scholar.google.com/citations?user=X1w3VtoAAAAJ&hl=en

Cited by
Citations 358
h-index 8
i10-index 6
Open Access Journals