Yusuf B. Byaruhanga

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

Ivan Muzira Mukisa, Davide Porcellato, Yusuf B. Byaruhanga et al. · International Journal of Food Microbiology · 2012 · 94 citations

Microbial Diversity, Culture-independent Methods, Food Fermentation +9

Effect of Preparation Conditions on Protein Secondary Structure and Biofilm Formation of Kafirin

Chunli Gao, Janet Taylor, Nikolaus Wellner et al. · Journal of Agricultural and Food Chemistry · 2004 · 87 citations

Determinants of anaemia among pregnant women in rural Uganda

Ann Marjorie Mbule, Yusuf B. Byaruhanga, Margaret Kabahenda et al. · Rural and Remote Health · 2013 · 75 citations · Full text

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from <i>Obushera,</i> a traditional sorghum malt fermented beverage

Ivan Muzira Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja et al. · Food Science & Nutrition · 2016 · 67 citations · Full text

Alteration of Kafirin and Kafirin Film Structure by Heating with Microwave Energy and Tannin Complexation

Yusuf B. Byaruhanga, Mohammad Naushad Emmambux, P.S. Belton et al. · Journal of Agricultural and Food Chemistry · 2006 · 62 citations