Author

Muhammed Adem Abdullahi

Observed names: M Abdullahi, Mohamed Abdi Abdullahi

Institution: Jimma University

Observed institutions: Jimma University, Amoud University, Federal College of Education, Zaria, Bahir Dar University

ORCID: 0000-0002-2263-822X

Observed ORCID: 0000-0002-2263-822X

OpenAlex ID: A5031844963

Effect of Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff‐Bulla‐Based Complementary Food: A Response Surface Methodology Approach

2024 · Getu Weya Chewicha, Muhammed Adem Abdullahi, et al. · Journal of Food Quality · 7

Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato

2025 · Abdul Rehman Ayub, Muhammad Waseem, et al. · Food Science & Nutrition · 4

Visual defects among consumers of processed cassava (gari)

2014 · A. Z Yusuf, A Zakir, et al. · African Journal of Food Science · 4

Harvests Under Heat: Quantifying the Long-Run Impacts of Climate and Fertilizers on Somalia Cereal Yields: an ARDL analysis

2025 · Mohamed Abdi Abdullahi, Abdisalam Hassan Muse, et al. · Earth Systems and Environment · 2

The Pattern of Consumed Food (bread and Rice) in Teachers of Regions 3, 6, 8, 13 in Tehran

2003 · M Abdullahi · 1

A comprehensive review of nutritional composition and bioactive compounds of cactus plant and their implications for human health and sustainable development

2026 · Tolcha Techane Alemu, Muhammed Adem Abdullahi, et al. · Discover Sustainability

Works count: 6

Citation count: 18

H-index: 3

I10-index: