Yohannes Seyoum

Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health

Bridget A. Baxter, E. Ryan, C. Humblot, 2022, Frontiers in Nutrition.

Nutrient retention and fate of iron-binding phenolic compounds during the injera processing of tannin-free and high-tannin sorghum.

K. Baye, N. Retta, Yohannes Seyoum, 2016, Journal of the science of food and agriculture.

Iron deficiency and anemia in adolescent girls consuming predominantly plant-based diets in rural Ethiopia

K. Baye, G. Nicolas, C. Humblot, 2019, Scientific Reports.

In vitro germination and direct shoot induction of Yeheb (Cordeauxia edulis Hemsl.)

F. Mekbib, Yohannes Seyoum, 2014 .

Iron homeostasis in host and gut bacteria – a complex interrelationship

K. Baye, C. Humblot, Yohannes Seyoum, 2021, Gut microbes.

Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.

K. Baye, C. Humblot, Henok Ashagrie, 2023, Food research international.

The microbiota and the host organism switch between cooperation and competition based on dietary iron levels

A. Bruneau, T. Lefèbvre, K. Baye, 2024, Gut microbes.

Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing

K. Baye, M. Edelmann, S. Kariluoto, 2023, Food Bioscience.