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Food Research International (Ottawa, Ont.)|October 7, 2023
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cookingLi Zhu, Asanji Jean Claude Che, Clare Kyomugasho, et al.
Critical Reviews in Food Science and Nutrition|January 12, 2019
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processingSofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook developmentIrene Wainaina, Elizabeth Wafula, Ann Van Loey, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated FunctionalitiesMiete Celus, Clare Kyomugasho, Ann M Van Loey, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levelsShannon Gwala, Irene Wainana, Andrea Pallares Pallares, et al.
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stabilityShruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional qualityIrene Wainaina, Elizabeth Wafula, Daniel Sila, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperatureIrene Wainaina, Clare Kyomugasho, Sophie Delbaere, et al.
Food Chemistry|October 13, 2022
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approachDongyan Chen, Anran Ding, Li Zhu, et al.
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