1. (Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature. (December 2022) Authors: Wainaina, Irene; Kyomugasho, Clare; Delbaere, Sophie; Wafula, Elizabeth; Van Loey, Ann; Sila, Daniel; Hendrickx, Marc Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility. Issue 3 (5th March 2020) Authors: Gwala, Shannon; Kyomugasho, Clare; Wainaina, Irene; Rousseau, Sofie; Hendrickx, Marc; Grauwet, Tara Journal: Food & function Issue: Volume 11:Issue 3(2020) Page Start: 2509 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking. (April 2022) Authors: Wainaina, Irene; Kyomugasho, Clare; Wafula, Elizabeth; Sila, Daniel; Hendrickx, Marc Journal: Food research international Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization. (March 2023) Authors: Kyomugasho, Clare; Wainaina, Irene; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc E. Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook. (January 2022) Authors: Wainaina, Irene; Lugumira, Robert; Wafula, Elizabeth; Kyomugasho, Clare; Sila, Daniel; Hendrickx, Marc Journal: Food research international Issue: Volume 151(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development. (September 2022) Authors: Wainaina, Irene; Wafula, Elizabeth; Van Loey, Ann; Sila, Daniel; Hendrickx, Marc; Kyomugasho, Clare Journal: Food research international Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Issue 4 (30th May 2021) Authors: Wainaina, Irene; Wafula, Elizabeth; Sila, Daniel; Kyomugasho, Clare; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc Journal: Comprehensive reviews in food science and food safety Issue: Volume 20:Issue 4(2021) Page Start: 3690 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗