| Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation H Shumoy, M Gabaza, J Vandevelde, K Raes Journal of Food Composition and Analysis 58, 52-59, 2017 | 61 | 2017 |
| Antioxidant potentials and phenolic composition of tef varieties: an indigenous Ethiopian cereal H Shumoy, K Raes Cereal chemistry 93 (5), 465-470, 2016 | 60 | 2016 |
| In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera H Shumoy, K Raes Food chemistry 229, 381-387, 2017 | 51 | 2017 |
| Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread H Shumoy, F Van Bockstaele, D Devecioglu, K Raes Food chemistry 264, 34-40, 2018 | 48 | 2018 |
| Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe M Gabaza, H Shumoy, M Muchuweti, P Vandamme, K Raes Food Research International 103, 361-370, 2018 | 41 | 2018 |
| Tef: the rising ancient cereal: what do we know about its nutritional and health benefits? H Shumoy, K Raes Plant Foods for Human Nutrition 72, 335-344, 2017 | 40 | 2017 |
| Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals M Gabaza, H Shumoy, M Muchuweti, P Vandamme, K Raes Innovative Food Science & Emerging Technologies 47, 390-398, 2018 | 37 | 2018 |
| Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge M Gabaza, H Shumoy, M Muchuweti, P Vandamme, K Raes Journal of agricultural and food chemistry 64 (40), 7615-7621, 2016 | 37 | 2016 |
| Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds J Mandha, H Shumoy, J Devaere, JJ Schouteten, X Gellynck, A de Winne, ... Food Chemistry 358, 129809, 2021 | 36 | 2021 |
| Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality J Mandha, H Shumoy, AO Matemu, K Raes Food Bioscience 51, 102335, 2023 | 34 | 2023 |
| Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility M Gabaza, H Shumoy, L Louwagie, M Muchuweti, P Vandamme, ... Journal of Food Composition and Analysis 68, 87-94, 2018 | 31 | 2018 |
| Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability H Shumoy, S Lauwens, M Gabaza, J Vandevelde, F Vanhaecke, K Raes Food Research International 102, 93-100, 2017 | 23 | 2017 |
| Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices J Mandha, H Shumoy, J Devaere, JJ Schouteten, X Gellynck, A De Winne, ... Foods 11 (3), 383, 2022 | 22 | 2022 |
| Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient H Shumoy, S Pattyn, K Raes LWT 89, 697-703, 2018 | 21 | 2018 |
| Enzymatic degradation of mineral binders in cereals: Impact on iron and zinc bioaccessibility M Gabaza, H Shumoy, M Muchuweti, P Vandamme, K Raes Journal of Cereal Science 82, 223-229, 2018 | 14 | 2018 |
| Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso MS Drabo, H Shumoy, H Cissé, C Parkouda, F Nikiéma, I Odetokun, ... Food Research International 138, 109810, 2020 | 12 | 2020 |
| Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera H Shumoy, M Gabaza, J Vandevelde, K Raes Lwt 99, 313-318, 2019 | 11 | 2019 |
| Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics MS Drabo, H Shumoy, A Savadogo, K Raes Food Research International 159, 111596, 2022 | 9 | 2022 |
| Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia TA Teka, N Retta, G Bultosa, C Udenigwe, H Shumoy, K Raes Food Bioscience 37, 100732, 2020 | 9 | 2020 |
| Dissecting the facts about the impact of contaminant iron in human nutrition: A review H Shumoy, K Raes Trends in Food Science & Technology 116, 918-927, 2021 | 8 | 2021 |
