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Author

Ararsa Tessema

Observed name: Tessema, A.
ORCID: 0000-0002-9408-2590
Observed ORCID: 0000-0002-9408-2590
OpenAlex ID: A5085328293
A comprehensive review of current approaches on food waste reduction strategies
2024 · Markos Makiso Urugo, Tilahun A. Teka, et al. · Comprehensive Reviews in Food Science and Food Safety · 117
Addressing post-harvest losses through agro-processing for sustainable development in Ethiopia
2024 · Markos Makiso Urugo, Eyasu Yohannis, et al. · Journal of Agriculture and Food Research · 84
Extraction and characterization of starch from anchote (Coccinia abyssinica): physico-chemical, functional, morphological and crystalline properties
2021 · Ararsa Tessema, Habtamu Admassu · Journal of Food Measurement & Characterization · 54
Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM)
2022 · Ararsa Tessema, Habtamu Admassu, et al. · Journal of Food Measurement & Characterization · 19
Development and characterization of bread from wheat, banana ( Musa spp), and orange-fleshed sweet potato ( Ipomoea batatas L.) composite flour
2023 · Masresha Gebeyehu Ewunetu, Ararsa Tessema, et al. · Cogent Food & Agriculture · 8
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Response surface optimization, nutritional, and sensory evaluation of bread developed from wheat, amaranth, and banana composite flour
2025 · Masresha Gebeyehu Ewunetu, Ararsa Tessema, et al. · Discover Food · 4
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Current Perspectives in Detection of Bioactive Compounds From Costus spicatus Through GC–MS and LC‐MS/MS: Antioxidant Properties and In Silico Analysis for Industrial Applications
2025 · Dharmar Manimaran, Ararsa Tessema, et al. · Biochemistry Research International · 4
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Effect of thiocyanate on shelf-life of milk
2000 · V.I. Ummuna, Ararsa Tessema
Improving the efficiency of butter making
2000 · Ummuna, V.I., Tessema, A. · CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research)
Works count: 9
Citation count: 290
H-index: 5
I10-index: 4
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