Clare Kyomugasho

veolia water technologies & solutions

H指数:30

被引数:2,983

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Pectin composition of blueberry (Vaccinium spp.) cultivars with contrasting instrumental juiciness

蓝莓(<em>Vaccinium</em> spp.)不同品种的果胶组成与仪器测定的果汁含量对比

Postharvest Biology and Technology

IF6.8

2026-09-290

PRE

Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel

FOOD HYDROCOLLOIDS

IF12.4

2024-05-012

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 beans

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-011

PRE

Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-010

PRE

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 conditions

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-012

PRE

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-013

OAAI

Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization

在水热处理过程中，豆类软化受到果胶溶解而不是蛋白质变性或淀粉糊化的极大限制

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-0113

OAAI

Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-019

PRE

(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-012

OAAI

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-015

OAAI

The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-017

PRE

Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds

FOOD RESEARCH INTERNATIONAL

IF8

2022-06-016

OAAI

Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0121

An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking

一种综合的动力学和聚合物科学方法，用于研究红芸豆在收获后储存和随后的烹饪过程中的质地稳定性

FOOD RESEARCH INTERNATIONAL

IF8

2022-04-0111

OAAI

The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-02-017

OAAI

Production and molecular characterization of tailored citrus pectin-derived compounds

定制的柑橘果胶衍生化合物的生产和分子表征

FOOD CHEMISTRY

IF9.8

2022-01-0117

Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

IF3.1

2021-07-048

PREAI

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

普通豆类 (Phaseolus vulgaris L.) 的热处理: 决定烹饪时间的因素及其对感官和营养品质的影响

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-05-3053

OAAI

Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

储存过程中普通豆类难以烹饪的果胶变化的微观证据

FOOD RESEARCH INTERNATIONAL

IF8

2021-03-0129

OAAI

Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams

FOOD RESEARCH INTERNATIONAL

IF8

2021-02-0129

PREAI

Clare Kyomugasho

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