Dr Biniam Kebede, Our people, Department of Food Science

Senior Lecturer

PhD (KU Leuven), BSc (Bahir Dar)

Contact

Tel +64 3 479 7257 Ext 7257
Email biniam.kebede@otago.ac.nz
Location Archway West 1.04

About

Biniam is a senior lecturer in the Department of Food Science. He completed his PhD in Bioscience Engineering at KU Leuven (Belgium).

Biniam's research interests include food provenance, understanding the effect of processing on food quality and studying the role of diet on the gut microbiome and host metabolism. Biniam employs cutting-edge bio-sensors (spectrometry and spectroscopy) and machine-learning tools to obtain a molecular-level understanding of food systems and their role in human health.

Biniam leads a “Foodomics and machine learning” research group at Otago. This capability has enabled him to spearhead cross-disciplinary projects and build collaborations across institutions and with industry partners.

Current topics of investigation include:

The traceability and authenticity of high-value foods
The effect of food processing (including fermentation) in creating healthier and tastier food products
The role of diet in modulating the dynamics of our gut microbiota and moderate inflammation and metabolic disorders
Investigating the bioactive potential of plant-based foods and indigenous foods/ingredients

Biniam's research outputs have been published in high-impact journals; In addition, he has disseminated his research at national and international conferences. ORCID: 0000-0001-5774-9539. https://www.scopus.com/authid/detail.uri?authorId=55190913300

Biniam is a member of the Institute of Food Technologists (IFT), ANZ Metabolomics Society and a professional member of the New Zealand Institute of Food Science and Technology (NZIFST). Biniam is also a member of Food Waste Innovation, a University of Otago Research Theme.

Teaching

Course Co-ordinator:

FOSC 213 Sensory Science
400 Level Advanced Topics: Sustainable Food Processing

Course Contributor to:

Research

Major Research Interests

Understanding the “Process-Structure-Functionality” relation;
Use of advanced bio-sensors to increase insight into complex (bio)chemical changes;
Traceability and authenticity of high-value foods;
Role of diet on human gut microbiota and host metabolism;
Metabolomics; foodomics; fingerprinting;
Big data analysis – Machine learning chemometrics;
Native and indigenous foods and ingredients.

Research Projects

[2021; PI] NZ-China Food Protection Network. Rapid spectroscopic methods for origin traceability high-value foods.
[2021; Co-PI] University of Otago Research Grant. Role of diet on gut microbiota on IBD.
[2019; PI] NZ-China Food Protection Network. Origin traceability and authenticity of high-value foods.
[2019; PI] Callaghan Innovation R&D Fellowship Grant. Effect of industrial processing on the flavour of Oat-based products.
[2021; Co-PI] University of Otago Research Grant. Potential of bio-sensor and chemometrics to understand the (bio)chemical changes during processing and shelf life of fruit-based products.

Postgraduate Supervision

Current PhD, MSc and PGDipSci students

Joy Sim (PhD), “Geographical origin traceability of high-value foods”.
Xingchen Li (PhD), “Evaluation of volatile changes during industrial oat processing.”
Emily Fanning (PhD), “Linking quality to geographical traceability – NZ hop”.
Khushboo Soni (PhD), “Finding deforestation biomarkers”.
Ladie Conde (PhD), “Effect of non-thermal processing on cassava-based products”.
Siripong Kanokruangrong (PhD), “A fresh OMICS look into meat browning”.
Biniam is currently supervising several PGDipSci students.

Previous students

Biniam supervised 8 PhDs and more than 15 PGDipSci and MSc students to completion

Publications

Kanokruangrong, S., Kebede, B., Carne, A., Stewart, I., & Bekhit, A. E.-D. A. (2025). Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability. Food Chemistry, 463, 141447. doi: 10.1016/j.foodchem.2024.141447 Journal - Research Article

Adadi, P., Mensah, E. O., Blay, B., Ahmmed, M. K., Sumaiya, K., Agyei, D., & Kebede, B. (2024). Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations. Trends in Food Science & Technology, 154, 104772. doi: 10.1016/j.tifs.2024.104772 Journal - Research Article

Irvani, N., King, J., Hamzelou, S., Ji, D., Tahmasian, A., Kebede, B., Carne, A., Agyei, D., & Indrawati (2024). Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis). Algal Research, 84, 103765. doi: 10.1016/j.algal.2024.103765 Journal - Research Article

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2024). Non-linear machine learning coupled near infrared spectroscopy enhanced model performance and insights for coffee origin traceability. Journal of Near Infrared Spectroscopy. Advance online publication. doi: 10.1177/09670335241269014 Journal - Research Article

Conde, L. A., Kebede, B., & Oey, I. (2024). Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance. Sustainable Food Technology. Advance online publication. doi: 10.1039/D4FB00098F Journal - Research Article

2025

Journal - Research Article

2024

Journal - Research Article

Urugo, M. M., Tola, Y. B., Kebede, B. T., & Ogah, O. (2024). An insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee. Beverage Plant Research. Advance online publication. doi: 10.48130/bpr-0024-0021

Urugo, M. M., Tola, Y. B., Kebede, B. T., Onwuchekwa, O., & Mattinson, D. S. (2024). Utilizing HS-SPME-GC-MS for regional classification of Ethiopian green coffee beans: An in-depth analysis of volatile compounds. ACS Food Science & Technology, 4(5), 1265-1277. doi: 10.1021/acsfoodscitech.4c00101

Magpusao, J., Oey, I., & Kebede, B. (2024). Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species. Food Innovation & Advances, 3(2), 75-87. doi: 10.48130/fia-0024-0007

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2024). Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters. Food Innovation & Advances, 3(1), 52-63. doi: 10.48130/fia-0024-0004

Li, X., Oey, I., & Kebede, B. (2024). Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach. LWT, 198, 115970. doi: 10.1016/j.lwt.2024.115970

Ueda, S., Yoshida, Y., Kebede, B., Kitamura, C., Sasaki, R., Shinohara, M., … Shirai, Y. (2024). New implications of metabolites and free fatty acids in quality control of crossbred Wagyu beef during wet aging cold storage. Metabolites, 14(2), 95. doi: 10.3390/metabo14020095

Conde, L. A., Kebede, B., & Oey, I. (2024). Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields. Innovative Food Science & Emerging Technologies, 92, 103578. doi: 10.1016/j.ifset.2024.103578

Magpusao, J., Oey, I., & Kebede, B. (2024). Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation. Sustainable Food Technology. Advance online publication. doi: 10.1039/D3FB00193H

Green, S., Fanning, E., Sim, J., Eyres, G. T., Frew, R., & Kebede, B. (2024). The potential of NIR spectroscopy and chemometrics to discriminate roast degrees and predict volatiles in coffee. Molecules, 29, 318. doi: 10.3390/molecules29020318

Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2024). Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions. Food Control, 156, 110159. doi: 10.1016/j.foodcont.2023.110159

Soni, K., Frew, R., & Kebede, B. (2024). A review of conventional and rapid analytical techniques coupled with multivariate analysis for origin traceability of soybean. Critical Reviews in Food Science & Nutrition, 64(19), 6616-6635. doi: 10.1080/10408398.2023.2171961

Conference Contribution - Published proceedings: Abstract

Green, S., Kebede, B., Agyei, D., & Eyres, G. (2024). Realising the untapped potential of oats: A solid state fermentation approach. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 9). Retrieved from https://nzifst.org.nz

Compendio, C., & Kebede, B. (2024). Effect of fermentation on the biochemical and nutritional properties of selected Philippine indigenous beans. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 8-9). Retrieved from https://nzifst.org.nz

Nagamangala Yoganarasimhaswamy, I., Hossain, M. A., Kebede, B., & Agyei, D. (2024). Effects of fava been fortification on colour, textural, and volatile profile of legume-fortified bread. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 3-4). Retrieved from https://nzifst.org.nz

2023

Journal - Research Article

Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2023). Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification. Food Research International, 174, 113518. doi: 10.1016/j.foodres.2023.113518

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffee. Food Chemistry, 427, 136695. doi: 10.1016/j.foodchem.2023.136695

Fanning, E., Eyres, G., Frew, R., & Kebede, B. (2023). Linking cocoa quality attributes to its origin using geographical indications. Food Control, 151, 109825. doi: 10.1016/j.foodcont.2023.109825

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selection. Journal of the Science of Food & Agriculture, 103, 4704-4718. doi: 10.1002/jsfa.12546

Li, X., Oey, I., Leong, S. Y., & Kebede, B. (2023). Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chemistry, 405, 134864. doi: 10.1016/j.foodchem.2022.134864

Journal - Research Other

Markos, M. U., Tola, Y., Kebede, B. T., & Ogah, O. (2023). Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees. Food Science & Nutrition, 11, 4419-4431. doi: 10.1002/fsn3.3434

Conference Contribution - Published proceedings: Abstract

Soni, K., Kebede, B., & Frew, R. (2023). Employing stable isotopes and trace elements to trace soybean origin sourced from deforestation hot stops. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S20. Retrieved from https://nzifst.org.nz

Fatima, T., Bunt, C., Agyei, D., Kebede, B., Leus, M., & Morris, S. (2023). Characterisation of volatile compounds in commercially available Horopito and Kawakawa teas. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S05. Retrieved from https://nzifst.org.nz

Fanning, E., Kebede, B., Eyres, G., & Frew, R. (2023). Can a rapid method predict the origin of NZ hops? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S04. Retrieved from https://nzifst.org.nz

Kebede, B., Oey, I., Eyres, G., & Bremer, P. (2023). Advanced analytical fingerprinting tools to tackle flavour-related challenges. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 11). Retrieved from https://nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Agyei, D., Bunt, C., & Kebede, B. (2023, August). In silico tools for predicting bioactive properties of compounds from indigenous New Zealand flora. Verbal presentation at the Kai mō Aotearoa Food Science Meeting [Queenstown Molecular Biology (QMB) Satellite], Queenstown, New Zealand.

2022

Journal - Research Article

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2022). Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Molecules, 27(23), 8204. doi: 10.3390/molecules27238204

Conde, L. A., Kebede, B., Leong, S. Y., & Oey, I. (2022). Changes in starch in vitro digestibility and properties of cassava flour due to pulsed electric field processing. Foods, 11(22), 3714. doi: 10.3390/foods11223714

Magpusao, J., Oey, I., & Kebede, B. (2022). Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization. Algal Research, 67, 102867. doi: 10.1016/j.algal.2022.102867

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2022). The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach. Applied Food Research, 2, 100202. doi: 10.1016/j.afres.2022.100202

High, R., Kebede, B., Eyres, G., & Bremer, P. (2022). Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps. Food Chemistry Advances, 1, 100047. doi: 10.1016/j.focha.2022.100047

Li, X., Oey, I., & Kebede, B. (2022). Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Research International, 157, 111243. doi: 10.1016/j.foodres.2022.111243

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition & Analysis, 110, 104578. doi: 10.1016/j.jfca.2022.104578

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: Nutritional and mineral safety implications. International Journal of Food Science & Technology, 57, 6270-6278. doi: 10.1111/ijfs.15545

Zhu, D., Hayman, A., Frew, R., Kebede, B., Chen, G., & Stewart, I. (2022). Milk powder extraction: Optimization of conditions for the water-soluble metabolites by proton nuclear magnetic resonance (¹H-NMR). Analytical Letters, 55(1), 1-10. doi: 10.1080/00032719.2021.1907588

Conference Contribution - Published proceedings: Abstract

Conde, L. A., Kebede, B., & Oey, I. (2022). Impact of high hydrostatic pressure and hydration level on the starch related properties of cassava flour. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Sanchez, L. J., & Kebede, B. (2022). Effect of storage on the metabolite composition of goat whole milk powder using 1H-NMR fingerprinting. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Magpusao, J., Oey, I., & Kebede, B. (2022). Health-promoting properties of microalgae Arthrospira sp. and Nannochloropsis sp. treated with high pressure homogenisation. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Conde, L. A., Kebede, B., & Oey, I. (2022). Impact of high hydrostatic pressure and hydration level on the starch related properties of cassava flour. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S15. Retrieved from http://www.nzifst.org.nz

Kebede, B. (2022). Effects of processing on the flavour and digestibility of legumes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. Retrieved from http://www.nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Kebede, B. (2022, October/November). Effects of processing on the flavour and in vitro protein and starch digestibility of plant-based foods. Verbal presentation at the 21st World Congress of Food Science and Technology (IUFoST), Singapore.

2021

Chapter in Book - Research

Magpusao, J., Oey, I., & Kebede, B. (2021). Opportunities and challenges of algal protein extraction and production. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comprehensive review (Vol. 3). (pp. 216-233). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.23026-6

Journal - Research Article

Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of hydrothermal processing duration on the texture, starch and protein in vitro digestibility of cowpeas, chickpeas and kidney beans. Foods, 10(6), 1415. doi: 10.3390/foods10061415

Magpusao, J., Giteru, S. G., Oey, I., & Kebede, B. (2021). Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species. Algal Research, 56, 102327. doi: 10.1016/j.algal.2021.102327

Arcena, M. R., Leong, S. Y., Then, S., Hochberg, M., Sack, M., Mueller, G., … Kebede, B., & Oey, I. (2021). The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines. Innovative Food Science & Emerging Technologies, 70, 102698. doi: 10.1016/j.ifset.2021.102698

Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414

Zhu, D., Kebede, B., McComb, K., Hayman, A., Chen, G., & Frew, R. (2021). Milk biomarkers in relation to inherent and external factors based on metabolomics. Trends in Food Science & Technology, 109, 51-64. doi: 10.1016/j.tifs.2020.12.012

High, R., Eyres, G. T., Bremer, P., & Kebede, B. (2021). Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection. Food Chemistry, 347, 128955. doi: 10.1016/j.foodchem.2020.128955

Sanchez, L. J., Zhu, D., Frew, R., & Kebede, B. (2021). Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder. Journal of Dairy Science, 104(1), 102-111. doi: 10.3168/jds.2020-18467

Conference Contribution - Published proceedings: Abstract

Magpusao, J., Oey, I., & Kebede, B. (2021). Rheological characterization of microalgal biomass influenced by high pressure homogenization as a structure-enabling process. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. P16. Retrieved from http://www.nzifst.org.nz/

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2021). Effect of hydrothermal processing on the headspace volatile compounds of legumes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. P5. Retrieved from http://www.nzifst.org.nz/

Purdy, V., Kebede, B., McDonald, A., Fogarty, E., Silcock, P., Beatson, R., … Eyres, G. (2021). Hop terroir in New Zealand: Expansion of the New Zealand hop industry. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S28. Retrieved from http://www.nzifst.org.nz/

Sung, Y.-T., Kebede, B., Richardson, A., & Bekhit, A. (2021). Flavour volatiles of raw and cooked lamb treated with wine lees. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S26. Retrieved from http://www.nzifst.org.nz/

Sim, J., Frew, R., Oey, I., & Kebede, B. (2021). Linking coffee quality with terroir. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S24. Retrieved from http://www.nzifst.org.nz/

Irvani, N., Oey, I., Carne, A., Agyei, D., Kebede, B., & Sim, J. (2021). Investigation of the effect of shearing and pH on extraction of soluble protein from spirulina (Arthrospira platensis). Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S23. Retrieved from http://www.nzifst.org.nz/

Odinot, H., Li, X., Oey, I., & Kebede, B. (2021). Evaluation of oat volatile flavour compounds during commercial processing. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S17. Retrieved from http://www.nzifst.org.nz/

Kebede, B. (2021). Metabolomic fingerprinting to tackle food science and nutritional challenges. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. (pp. 19). Retrieved from http://www.nzifst.org.nz/

Sim, J., Frew, R., Oey, I., & Kebede, B. (2021). Origin traceability of coffee and its flavours: Vibrational spectroscopy as a non-destructive technique. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 56). [Abstract]

Magpusao, J., Oey, I., & Kebede, B. (2021). Potentials of using high pressure homogenisation to improve the functionality of microalgal suspension. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 44). [Abstract]

2020

Journal - Research Article

Tan, D., Zhang, X., Su, M., Jia, M., Zhu, D., Kebede, B., … Chen, G. (2020). Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk. Food Chemistry, 337, 127946. doi: 10.1016/j.foodchem.2020.127946

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Changes in milk metabolome during the lactation of dairy cows based on ¹H-NMR and UHPLC-QToF/MS. International Dairy Journal, 111, 104836. doi: 10.1016/j.idairyj.2020.104836

Pham, H. T. T., Bista, A., Kebede, B., Buvé, C., Hendrickx, M., & Van Loey, A. (2020). Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach. Journal of the Science of Food & Agriculture, 100, 3765-3775. doi: 10.1002/jsfa.10418

Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2020). Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. LWT, 126, 109252. doi: 10.1016/j.lwt.2020.109252

Kebede, B., Ting, V., Eyres, G., & Oey, I. (2020). Volatile changes during storage of shelf stable apple juice: Integrating GC-MS fingerprinting and chemometrics. Foods, 9(2), 165. doi: 10.3390/foods9020165

Amini Khoozani, A., Kebede, B., Birch, J., & Bekhit, A. E.-D. A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2), 152. doi: 10.3390/foods9020152

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome. Journal of Dairy Science, 103, 2077-2088. doi: 10.3168/jds.2019-17512

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Impact of freeze-drying and subsequent storage on milk metabolites based on ¹H NMR and UHPLC-QToF/MS. Food Control, 116, 107017. doi: 10.1016/j.foodcont.2019.107017

Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767

2019

Journal - Research Article

Khrisanapant, P. E., Kebede, B., Leong, S. Y., & Oey, I. (2019). A comprehensive characterisation of volatile and fatty acid profiles of legume seeds. Foods, 8(12), 651. doi: 10.3390/foods8120651

Zhu, D., Hayman, A., Kebede, B., Stewart, I., Chen, G., & Frew, R. (2019). ³¹P NMR-based phospholipid fingerprinting of powdered infant formula. Journal of Agricultural & Food Chemistry, 67(36), 10265-10272. doi: 10.1021/acs.jafc.9b03902

Pham, H. T. T., Bazmawe, M., Kebede, B., Buvé, C., Hendrickx, M. E., & Van Loey, A. M. (2019). Changes in the soluble and insoluble compounds of shelf-stable orange juice in relation to non-enzymatic browning during storage. Journal of Agricultural & Food Chemistry, 67, 12854-12862. doi: 10.1021/acs.jafc.9b05014

High, R., Bremer, P., Kebede, B., & Eyres, G. T. (2019). Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk. Molecules, 24(10), 1917. doi: 10.3390/molecules24101917

Chigwedere, C. M., Tadele, W. W., Yi, J., Wibowo, S., Kebede, B. T., Van Loey, A. M., … Hendrickx, M. E. (2019). Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach. Food Chemistry, 275, 224-238. doi: 10.1016/j.foodchem.2018.09.080

Conference Contribution - Published proceedings: Abstract

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2019). A multivariate approach to fingerprint the headspace volatile and lipid fractions for 11 types of legume seeds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S16. Retrieved from http://www.nzifst.org.nz

Sanchez, L. J., Zhu, D., Frew, R., & Kebede, B. (2019). Chemical fingerprinting and authentication of New Zealand goat and sheep milk powder using ¹H-NMR and multivariate data analysis. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S9. Retrieved from http://www.nzifst.org.nz

Zhu, D., Chen, G., Kebede, B., & Frew, R. (2019). Untargeted metabolomic study on milk geographic origin discrimination using 1 H-NMR and UPLC-QTOF-MS combined with multivariate data analysis. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S4. Retrieved from http://www.nzifst.org.nz

Kebede, B. (2019). Integrated fingerprinting and chemometrics as a tool for distinguishing the impact of Pulsed Electric Fields (PEF) pretreatment, winemaking, and storage on Merlot grape juice and wines. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. K3-1. Retrieved from http://www.nzifst.org.nz

2018

Journal - Research Article

Nandakumar, R., Eyres, G. T., Burritt, D. J., Kebede, B., Leus, M., & Oey, I. (2018). Impact of pulsed electric fields on the volatile compounds produced in whole onions (Allium cepa and Allium fistulosum). Foods, 7(11), 183. doi: 10.3390/foods7110183

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., … Oey, I. (2018). A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods, 7(10), 169. doi: 10.3390/foods7100169

Buvé, C., Neckebroeck, B., Haenen, A., Kebede, B., Hendrickx, M., Grauwet, T., & van Loey, A. (2018). Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. Food Research International, 113, 382-391. doi: 10.1016/j.foodres.2018.07.022

Morales-Soriano, E., Kebede, B., Ugás, R., Grauwet, T., Van Loey, A., & Hendrickx, M. (2018). Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling. Food Research International, 109, 250-259. doi: 10.1016/j.foodres.2018.04.030

Yi, J., Kebede, B., Kristiani, K., Buvé, C., Van Loey, A., Grauwet, T., & Hendrickx, M. (2018). The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage. Food Chemistry, 255, 197-208. doi: 10.1016/j.foodchem.2018.02.052

Buvé, C., Van Bedts, T., Haenen, A., Kebede, B., Braekers, R., Hendrickx, M., … Grauwet, T. (2018). Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information. Journal of the Science of Food & Agriculture, 98(9), 3437-3445. doi: 10.1002/jsfa.8856

Yi, J., Kebede, B., Kristiani, K., Grauwet, T., Van Loey, A., & Hendrickx, M. (2018). Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization. Food Chemistry, 249, 202-212. doi: 10.1016/j.foodchem.2017.12.088

Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216, 42-51. doi: 10.1016/j.jfoodeng.2017.08.002

Conference Contribution - Published proceedings: Abstract

Kebede, B., Leong, S. Y., & Oey, I. (2018). An increased insight into metabolite changes during maceration of pulsed electric field pre-treated grapes: A food fingerprinting approach. Proceedings of the 19th World Congress of Food Science and Technology (IUFoST). (pp. 285). Retrieved from https://www.iufost2018.com

2017

Journal - Research Article

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology, 52(12), 2564-2571. doi: 10.1111/ijfs.13542

Rogiers, G., Kebede, B. T., Van Loey, A., & Michiels, C. W. (2017). Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde. Research in Microbiology, 168(6), 536-546. doi: 10.1016/j.resmic.2017.03.001

Mutsokoti, L., Panozzo, A., Tongonya, J., Kebede, B. T., Van Loey, A., & Hendrickx, M. (2017). Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. LWT, 80, 470-478. doi: 10.1016/j.lwt.2017.03.021

Kebede, B., Grauwet, T., Andargie, T., Sempiri, G., Palmers, S., Hendrickx, M., & Van Loey, A. (2017). Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. Innovative Food Science & Emerging Technologies, 39, 88-93. doi: 10.1016/j.ifset.2016.10.022

Yi, J., Kebede, B. T., Dang, D. N. H., Buvé, C., Grauwet, T., Van Loey, A., … Hendrickx, M. (2017). Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT, 75, 85-92. doi: 10.1016/j.lwt.2016.08.041

Conference Contribution - Published proceedings: Abstract

Purdy, V., Eyres, G., & Kebede, B. (2017). Analysis of New Zealand hop cultivars using gas chromatography-mass spectrometry and chemometrics. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S14. Retrieved from http://www.nzifst.org.nz/

Kebede, B. (2017). From fingerprinting to kinetics: Insights into food quality changes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 16). Retrieved from http://www.nzifst.org.nz/

2016

Journal - Research Article

Palmers, S., Grauwet, T., Buvé, C., Vanratingen, K., Kebede, B. T., Goos, P., … Van Loey, A. (2016). Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Additives & Contaminants: Part A, 33(2), 193-206. doi: 10.1080/19440049.2015.1124293

Palmers, S., Grauwet, T., Avenne, L. V., Verhaeghe, T., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2016). Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods. Food Additives & Contaminants: Part A, 33(4), 612-622. doi: 10.1080/19440049.2016.1154613

Yi, J., Kebede, B. T., Grauwet, T., Van Loey, A., Hu, X., & Hendrickx, M. (2016). Comparing the impact of high-pressure processing and thermal processing on quality of "Hayward" and "Jintao" kiwifruit purée: Untargeted headspace fingerprinting and targeted approaches. Food & Bioprocess Technology, 9, 2059-2069. doi: 10.1007/s11947-016-1783-1

Yi, J., Kebede, B. T., Grauwet, T., Van Loey, A., Hu, X., & Hendrickx, M. (2016). A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening. Postharvest Biology & Technology, 117, 206-216. doi: 10.1016/j.postharvbio.2016.03.007

Conference Contribution - Published proceedings: Abstract

Kebede, B., Yi, J., Buvé, C., Doan, N.-H.-D., Grauwet, T., Van Loey, A. M., & Hendrickx, M. E. (2016). Evaluating the flavor authenticity of thermal and high pressure processed single-cultivar apple juice: The potential of an integrated and multivariate approach. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 023. Retrieved from https://www.ift.org

2015

Journal - Research Article

Grauwet, T., Kebede, B. T., Delgado, R. M., Lemmens, L., Manzoni, F., Vervoort, L., … Van Loey, A. (2015). Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research & Technology, 240(1), 183-198. doi: 10.1007/s00217-014-2319-4

Palmers, S., Grauwet, T., Buvé, C., Van de Vondel, L., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). Furan formation during storage and reheating of sterilised vegetable purées. Food Additives & Contaminants: Part A, 32(2), 161-169. doi: 10.1080/19440049.2014.999720

Wibowo, S., Grauwet, T., Kebede, B. T., Hendrickx, M., & Van Loey, A. (2015). Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction. Food Research International, 75, 295-304. doi: 10.1016/j.foodres.2015.06.020

Palmers, S., Grauwet, T., Celus, M., Wibowo, S., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). A kinetic study of furan formation during storage of shelf-stable fruit juices. Journal of Food Engineering, 165, 74-81. doi: 10.1016/j.jfoodeng.2015.05.006

Palmers, S., Grauwet, T., Celus, M., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). Furan formation as a function of pressure, temperature and time conditions in spinach purée. LWT, 64(2), 565-570. doi: 10.1016/j.lwt.2015.06.028

Kebede, B. T., Grauwet, T., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach. Food Chemistry, 185, 119-126. doi: 10.1016/j.foodchem.2015.02.134

Kebede, B. T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. Food Research International, 67, 264-271. doi: 10.1016/j.foodres.2014.10.017

Kebede, B. T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chemistry, 179, 94-102. doi: 10.1016/j.foodchem.2015.01.074

Conference Contribution - Verbal presentation and other Conference outputs

Kebede, B. T., Grauwet, T., Palmers, S., Hendrickx, M., & Van Loey, A. (2015, June). Comparing the quality impact of thermal and high pressure high temperature sterilization immediately after processing: From fingerprinting to kinetics. Verbal presentation at the 12th International Congress on Engineering and Food (ICEF), Québec City, Canada.

2014

Journal - Research Article

Palmers, S., Grauwet, T., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2014). Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées. Food & Bioprocess Technology, 7(9), 2679-2693. doi: 10.1007/s11947-014-1300-3

Liu, F., Grauwet, T., Kebede, B. T., Van Loey, A., Liao, X., & Hendrickx, M. (2014). Comparing the effects of high hydrostatic pressure and thermal processing on blanched and unblanched mango (Mangifera indica L.) nectar: Using headspace fingerprinting as an untargeted approach. Food & Bioprocess Technology, 7, 3000-3011. doi: 10.1007/s11947-014-1280-3

Aganovic, K., Grauwet, T., Kebede, B. T., Toepfl, S., Heinz, V., Hendrickx, M., & Van Loey, A. (2014). Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice. Innovative Food Science & Emerging Technologies, 26, 431-444. doi: 10.1016/j.ifset.2014.10.007

Kebede, B. T., Grauwet, T., Palmers, S., Vervoort, L., Carle, R., Hendrickx, M., & Van Loey, A. (2014). Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots. Food Chemistry, 153, 340-352. doi: 10.1016/j.foodchem.2013.12.061

Kebede, B. T., Grauwet, T., Mutsokoti, L., Palmers, S., Vervoort, L., Hendrickx, M., & Van Loey, A. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet. Food Research International, 56, 218-225. doi: 10.1016/j.foodres.2013.12.034

Conference Contribution - Published proceedings: Abstract

Palmers, S., Grauwet, T., Kebede, B. T., Hendrickx, M., & Van Loey, A. (2014). Reduction of furan formation by high pressure-high temperature treatment of a singular vegetable purées. Proceedings of the 19th National Symposium on Applied Biological Sciences (NSABS). (pp. 118). Retrieved from http://www.events.gembloux.ulg.ac.be/nsabs2014/program/

Conference Contribution - Verbal presentation and other Conference outputs

Kebede, B. T., Grauwet, T., Zewdie, T. A., Palmers, S., Hendrickx, M., & Van Loey, A. (2014, November). Kinetics of Strecker degradation during thermal and high pressure high temperature processing of carrot puree. Verbal presentation at the Joint 28th European Federation of Food Science and Technology (EFFoST) International Conference and the 7th International Food Factory for the Future Conference, Uppsala, Sweden.

Awarded Doctoral Degree

Kebede, B. T. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fraction of vegetable purees: A fingerprinting and kinetics approach (PhD). KU Leuven, Leuven, Belgium.

2013

Journal - Research Article

Kebede, B. T., Grauwet, T., Tabilo-Munizaga, G., Palmers, S., Vervoort, L., Hendrickx, M., & Van Loey, A. (2013). Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes. Food Chemistry, 141(3), 1603-1613. doi: 10.1016/j.foodchem.2013.05.097

2012

Journal - Research Article

Vervoort, L., Grauwet, T., Kebede, B. T., Van der Plancken, I., Timmermans, R., Hendrickx, M., & Van Loey, A. (2012). Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation. Food Chemistry, 134(4), 2303-2312. doi: 10.1016/j.foodchem.2012.03.096