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Food Research International (Ottawa, Ont.)|November 21, 2023
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beansLi Zhu, Dongyan Chen, Marc Hendrickx, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagramsClare Kyomugasho, Paul G Kamau, Shruti Aravindakshan, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Calcium transport and phytate hydrolysis during chemical hardening of common bean seedsLi Zhu, Ankita Mukherjee, Clare Kyomugasho, et al.
Food Research International (Ottawa, Ont.)|March 26, 2022
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cookingIrene Wainaina, Clare Kyomugasho, Elizabeth Wafula, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditionsIrene Wainaina, Elizabeth Wafula, Clare Kyomugasho, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storageDongyan Chen, Kai Hu, Li Zhu, et al.
Carbohydrate Polymers|July 16, 2018
Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn<sup>2+</sup> interactionMiete Celus, Salvatore Lombardo, Clare Kyomugasho, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinizationClare Kyomugasho, Irene Wainaina, Tara Grauwet, et al.
Food & Function|March 6, 2020
Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibilityShannon Gwala, Clare Kyomugasho, Irene Wainaina, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cookIrene Wainaina, Robert Lugumira, Elizabeth Wafula, et al.
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