Author

Ashenafi A

Addis Ababa University - Cited by 2,758 - Food Microbiology - Food Safety/Food Security

Biography

Ashenafi A works in Jimma Agricultural Research Center. He is a recipient of many awards and grants for his valuable contributions and discoveries in major area of subject research. His international experience includes various programs, contributions and participation in different countries for diverse fields of study.  His research interests reflect in his wide range of publications in various national and international journals.  
Title
Cited by
Year
Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: variations within and between production units
B Bahiru, T Mehari, M AshenafiFood microbiology 23 (3), 277-282, 2006200
101
2006
Factors influencing adoption of dairy technology on small holder dairy farmers in selected zones of Amhara and Oromia National Regional States, Ethiopia
G Dehinenet, H Mekonnen, M Kidoido, M Ashenafi, EG BleichDiscourse Journal of Agriculture and Food Sciences 2 (5), 126-135, 2014201
68
2014
Microbial load, prevalence and antibiograms of Salmonella and Shigella in lettuce and green peppers
B Guchi, M AshenafiEthiopian journal of health sciences 20 (1), 2010201
62
2010
Distribution of drug resistance among enterococci and Salmonella from poultry and cattle in Ethiopia
B Bekele, M AshenafiTropical animal health and production 42, 857-864, 2010201
59
2010
In-vitro probiotic potential of lactic acid bacteria isolated from ‘Wakalim’, a traditional Ethiopian fermented beef sausage
K Bacha, T Mehari, M AshenafiEthiopian Journal of Health Sciences 19 (1), 2009200
30
2009
Antimicrobial susceptibility patterns of LAB isolated from wakalim, a traditional ethiopian fermented sausage
K Bacha, T Mehari, M AshenafiJournal of food safety 30 (1), 213-223, 2010201
28
2010
Traditional enset (Ensete ventricosum) processing techniques in some parts of West Shewa Zone, Ethiopia
T Hunduma, M AshenafiST. MARY’S UNIVERSITY, 2011201
25
2011
MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE
K Bacha, H Jonsson, M AshenafiJournal of Food Quality 33 (3), 370-390, 2010201
24
2010
Antagonism of Lactic Acid Bacteria against foodborne pathogens during fermentation and storage of borde and shamita, traditional Ethiopian fermented beverages.
T Anteneh, M Tetemke, A MogessieInternational Food Research Journal 18 (3), 2011201
23
2011
Analysis of fluid milk value chains at two peri-urban sites in western oromia, Ethiopia: Current status and suggestions on how they might evolve
D Geleti, M Hailemariam, A Mengistu, A ToleraGlobal Veterinaria 12 (1), 104-120, 2014201
23
2014
Lactic acid bacterial vaginosis among outpatients in Addis Ababa
S Ayenalem, L Yusuf, M AshenafiEthiopian Journal of Health Development 24 (3), 101
20
2010
Internet Journal of Food Safety
A Dessalegn, M Ashenafi 12, 187-1, 2010201
19
2010
Effect of altitude on microbial succession during traditional enset (Ensete Ventricosum) fermentation
T Hunduma, M AshenafiInternational Journal of Food, Nutrition and Public Health 4 (1), 39-51, 2011201
19
2011
Inhibition of some foodborne pathogens by pure and mixed LAB cultures during fermentation and storage of Ergo, A traditional Ethiopian fermented milk
A Tesfaye, T Mehari, M AshenafiARPN Journal of Agricultural and Biological Science 6 (4), 13-19, 2011201
18
2011
The inhibition of some foodborne pathogens by mixed lab cultures during preparation and storage of Ayib, a traditional Ethiopian cottage cheese
A Tesfaye, T Mehari, M AshenafiWorld Journal of Dairy & Food Sciences 6 (1), 61-66, 2011201
18
2011
Evaluation of the egg production performance in Bovans brown and Koekoek Chicken Breeds under varied seasons and feeding regimes in South Wollo zone, Ethiopia
T Gezahegn, M Ashenafi, T BerhanGlobal Veterinaria 17 (4), 318-324, 2016201
14
2016
Thermal effects in food microbiology
M AshenafiThermal food processing: New technologies and quality 2, 65-80, 2012201
11
2012
Feed formulation and feeding impact on the performance of dairy cows in Central Highland of Ethiopia
S Assaminew, M AshenafiLivestock Research for Rural Development 27 (4), 2015201
10
2015
Probiotic property of lactic acid bacteria from traditional fermented condiments: Datta and Awaze
F Tigu, F Assefa, T Mehari, M AshenafiInternational Food Research Journal 23 (2), 770, 2016201
10
2016
Evaluation of the in vitro and in vivo probiotic qualities of lactic acid bacteria (LAB) recovered from locally fermented products.
A Tesfaye, T Mehari, M AshenafiInternational Journal of Probiotics & Prebiotics 6 (2), 2011201
10
2011

Referred From: https://scholar.google.com/citations?user=AuWU3q4AAAAJ&hl=en

Cited by
Citations 2758
h-index 30
i10-index 69
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