Demewez Moges Haile
Chemical and Food Engineering
Bahir Dar Institute of Technology
Haile joined Bahir Dar University, school of Chemical and food Engineering as a Assistant professor From 2013-present. He completed his MSc in Food science and technology from Gent Univesrsity and Katholic University of Leuven, Belgium 2008 and done his MFT in Food Technology from Gent Univesrsity and Katholic University of Leuven, Belgium 2006 and BSc in from Jimma University 2003.
Food Science and Nutrition
A comparative study on the effect of rosemary extract and sodium ascorbate on lipid and pigment oxidative stability of liver pate Demewez MogesHaile J Food Sci Technol : DOI 10.1007/s13197-013-1087-7 (ISSN 0022-1155)
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés Els Vossena, Evelyne Doolaegea, Haile Demewez Mogesb, Bruno De Meulenaerc, Slawomir Szczepaniakd, Katleen Raese, Stefaan De Smeta* MEAT SCIENCE.91(1). p.29-35
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham Demewez MogesHaile*, Stefaan De Smet, Erik Claeys, Els Vossen J Food Sci Technol (2013) 50(2):239-247 : DOI 10.1007/s13197-011-0352-x (ISSN 0022-1155)