Irene Wainaina

Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and <i>in vitro</i> bioaccessibility

Shannon Gwala, Clare Kyomugasho, Irene Wainaina et al. · Food & Function · 2020 · 42 citations · Full text

Agriculture, Agronomy, Food Science +16

Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook

Irene Wainaina, Robert Lugumira, Elizabeth Wafula et al. · Food Research International · 2021 · 33 citations · Full text

Agriculture, Food Science, Plant Sciences +10

Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

Elizabeth Wafula, Irene Wainaina, Carolien Buvé et al. · Journal of Food Engineering · 2020 · 30 citations · Full text

Agriculture, Food Science, Plant Sciences +11

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

Clare Kyomugasho, Irene Wainaina, Tara Grauwet et al. · Food Research International · 2023 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +13

Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

Elizabeth Wafula, Irene Wainaina, Carolien Buvé et al. · Journal of Food Engineering · 2021 · 23 citations · Full text

Agriculture, Food Science, Plant Sciences +12