Biniam Kebede

Senior Lecturer

University of Otago

New Zealand

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Dr. Biniam Kebede is a Senior Lecturer at the University of Otago in New Zealand. His research areas include food science and technology, with a focus on metabolomics, fermentation processes, and the impact of food-grade protein extraction methods. Recent publications highlight his work on the quality control of beef and coffee, as well as innovative strategies for sustainable food development.

Biniam Kebede

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Articles (21)

Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging

Dynamic volatile insights of solid-state fermented oats with Lactiplantibacillus plantarum: a future food sustainable development strategy

The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds

Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance

Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis)

Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats

Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification

Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions

Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: nutritional and mineral safety implications

Milk Powder Extraction: Optimization of Conditions for the Water-Soluble Metabolites by Proton Nuclear Magnetic Resonance (<sup>1</sup>H-NMR)

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef

Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk

Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder

Collaborators (4)

Dominic Agyei

Patrick Silcock

Graham Eyres

Russell Frew

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