Eskindir Getachew Fentie

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Publications (18)

• Time-resolved effects of selected processing methods on the biochemical composition, antioxidant capacity, and techno-functional properties of mung bean flour
  Applied Food Research 2026 DOI: 10.1016/j.afres.2026.101784
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• Unstructured kinetic modeling of mixed-culture honey-wine fermentation systems involving dual substrate and product dynamics
  Journal of Food Engineering 2026 DOI: 10.1016/j.jfoodeng.2025.112764
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• Optimizing the Coagulation Potential of Pineapple (Ananas comosus) Extract for Chickpea Cheese Production
  Food Science & Nutrition 2026 DOI: 10.1002/fsn3.71381
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• Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates
  Current Research in Food Science 2026 DOI: 10.1016/j.crfs.2026.101318
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• Comprehensive characterization of traditional Korean fermented foods via integrated physicochemical, metagenomic, and metabolomic approaches
  Food Bioscience 2025 DOI: 10.1016/j.fbio.2025.107171
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• Globalizing the health-promoting potential of fermented foods: A culturomics pathway to probiotics
  Trends in Food Science & Technology 2025 DOI: 10.1016/j.tifs.2025.105119
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• Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties
  Foods 2025 DOI: 10.3390/foods14040571
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• Microbiology and health benefits of traditional alcoholic beverages of Africa
  Microbiology and Health Benefits of Traditional Alcoholic Beverages 2025 DOI: 10.1016/B978-0-443-13322-0.00006-X
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• A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification
  Comprehensive Reviews in Food Science and Food Safety 2024 DOI: 10.1111/1541-4337.13424
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• Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours
  LWT 2024 DOI: 10.1016/j.lwt.2024.116182
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• Valorization of waste prickly pear peels: optimization for pectin extraction, characterization, and development of edible film
  Solomon Gebremeskel Weldearegay, Baburao Gaddala, Eskindir Getachew Fentie +2 more
  Biomass Conversion and Biorefinery 2024 DOI: 10.1007/s13399-024-05833-6
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• Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beef
  Applied Biological Chemistry 2023 DOI: 10.1186/s13765-023-00798-y
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• Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej
  Scientific Reports 2022 DOI: 10.1038/s41598-022-17594-1
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• Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej
  Food Research International 2022 DOI: 10.1016/j.foodres.2021.110765
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• Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej
  LWT 2022 DOI: 10.1016/j.lwt.2021.112927
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• Microbiome dataset of spontaneously fermented Ethiopian honey wine, Tej
  Data in Brief 2022 DOI: 10.1016/j.dib.2022.108022
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• Cereal-and fruit-based ethiopian traditional fermented alcoholic beverages
  Foods 2020 DOI: 10.3390/foods9121781
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• Effect of Hot Smoking Process Parameters on Microbiological and Shelf Stability of Nile Tilapia (Oreochromis niloticus) Fillets
  Journal of Food Processing & Technology 2012 DOI: 10.4172/2157-7110.1000196
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