| Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality I Wainaina, E Wafula, D Sila, C Kyomugasho, T Grauwet, A Van Loey, ... Comprehensive Reviews in Food Science and Food Safety 20 (4), 3690-3718, 2021 | 71 | 2021 |
| Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) EN Wafula, IN Wainaina, C Buvé, PK Kinyanjui, W Saeys, DN Sila, ... Journal of Food Engineering 284, 110056, 2020 | 31 | 2020 |
| Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook I Wainaina, R Lugumira, E Wafula, C Kyomugasho, D Sila, M Hendrickx Food Research International 151, 110862, 2022 | 24 | 2022 |
| Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy EN Wafula, IN Wainaina, C Buvé, PK Kinyanjui, W Saeys, DN Sila, ... Journal of Food Engineering 298, 110495, 2021 | 20 | 2021 |
| Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy EN Wafula, M Onduso, IN Wainaina, C Buvé, PK Kinyanjui, SM Githiri, ... Food Chemistry 368, 130773, 2022 | 16 | 2022 |
| An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking I Wainaina, C Kyomugasho, E Wafula, D Sila, M Hendrickx Food Research International 154, 110988, 2022 | 12 | 2022 |
| Considerations for the shift in roles of national and county governance towards the realization of food security in Kenya EN Wafula, O Odula African Journal of Food, Agriculture, Nutrition and Development 18 (3 …, 2018 | 11 | 2018 |
| Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development I Wainaina, E Wafula, A Van Loey, D Sila, M Hendrickx, C Kyomugasho Food Research International 159, 111581, 2022 | 7 | 2022 |
| (Bio) chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature I Wainaina, C Kyomugasho, S Delbaere, E Wafula, A Van Loey, D Sila, ... Food Research International 162, 112102, 2022 | 3 | 2022 |
| Impact of Ripening and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers DNSMMW Elizabeth Nakhungu Wafula African Journal of Food, Agriculture, Nutrition and Development 15 (5 …, 2015 | 3* | 2015 |
| 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 … I Wainaina, E Wafula, C Kyomugasho, D Sila, M Hendrickx Food Research International, 113418, 2023 | 2 | 2023 |
| Predicting functional properties of fresh and aged dry common beans from near infrared spectra: A focus on antinutrient mineral ratios and cooking behavior (Issue December) EN Wafula, M Hendrickx, DN Sila, PK Kinyanjui KU Leuven, 2021 | 2 | 2021 |
| Rapid assessment of cooking times, cooking rate constants and sensitivity to develop hard-to-cook defect of different common bean accessions using near infrared spectroscopy EN Wafula, IN Wainaina, C Kyomagoshu, PK Kahenya, W Saeys, DN Sila, ... Proceedings of the Sustainable Research and Innovation Conference, 60-67, 2024 | | 2024 |
| Prediction of Retinol in Fortified Maize Flour using Fourier Transform-Near Infrared Spectroscopy. B CHEPKOECH, EN WAFULA, DN SILA, IN ORINA Current Research in Nutrition & Food Science 12 (1), 2024 | | 2024 |
| Kinetics of phytate hydrolysis in stored red kidney beans and the implication in hard-to-cook development IN Wainaina, E Wafula, A Van Loey, D Sila, M Hendrickx, C Kyomugasho 5th Food Structure and Functionality Symposium, Date: 2022/09/18-2022/09/21 …, 2022 | | 2022 |
| A kinetic and polymer science approach to evaluate textural stability of red kidney beans during postharvest storage and subsequent cooking IN Wainaina, C Kyomugasho, E Wafula, D Sila, M Hendrickx Institute of Food Technologists: Food Improved by Research Science and …, 2022 | | 2022 |
| Predicting functional properties of fresh and aged dry common beans from near infrared spectra EN WAFULA University of Copenhagen, 2021 | | 2021 |
