Bernard Gitura Kimani

Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

Al‐Farga Ammar, Hui Zhang, Azhari Siddeeg et al. · Journal of Texture Studies · 2016 · 35 citations

Agriculture, Food Science, Cereal Science +12

In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

Bernard Gitura Kimani, Erika Beáta Kerekes, Csilla Szebenyi et al. · Foods · 2021 · 33 citations · Full text

Agriculture, Food Science, Microbiology +14

Two-step production of gamma-aminobutyric acid from cassava powder using <i>Corynebacterium glutamicum</i> and <i>Lactobacillus plantarum</i>

Taowei Yang, Zhiming Rao, Bernard Gitura Kimani et al. · Journal of Industrial Microbiology & Biotechnology · 2015 · 29 citations · Full text

Life Sciences, Biotechnology, Microbiology +14

Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan et al. · International Journal of Biological Macromolecules · 2020 · 27 citations

Agriculture, Food Science, Cereal Science +13

Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts

Bernard Gitura Kimani, Miklós Takó, Csilla Veres et al. · Foods · 2023 · 15 citations · Full text

Agriculture, Food Science, Microbiology +14