Irene Njoki Wainaina

机构：Jomo Kenyatta University of Agriculture and Technology · ORCID：0000-0002-5505-2532

发表论文 15 篇 · 总被引 381 次 · h-index 11

代表论文

• Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality (2021 · Comprehensive Reviews in Food Science and Food Safety · 被引 101)
• Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility (2020 · Food & Function · 被引 43)
• Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook (2021 · Food Research International · 被引 34)
• Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) (2020 · Journal of Food Engineering · 被引 32)
• Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization (2023 · Food Research International · 被引 29)
• Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy (2021 · Food Chemistry · 被引 24)