Zenebe Tadesse Tsegay - Search Results

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Year	Number of Results
2018	1
2020	2
2023	0

Page 1

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.

Tsegay ZT, Sathyanarayana CB, Lemma SM. Tsegay ZT, et al. Foods. 2018 Jul 30;7(8):121. doi: 10.3390/foods7080121. Foods. 2018. PMID: 30061505 Free PMC article.

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization.

Tsegay ZT. Tsegay ZT. Food Sci Nutr. 2020 Jul 2;8(8):4449-4462. doi: 10.1002/fsn3.1745. eCollection 2020 Aug. Food Sci Nutr. 2020. PMID: 32884725 Free PMC article.

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production.

Tsegay ZT, Lemma SM. Tsegay ZT, et al. Int J Food Sci. 2020 Jan 11;2020:8647262. doi: 10.1155/2020/8647262. eCollection 2020. Int J Food Sci. 2020. PMID: 32399478 Free PMC article.

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