Peter K. Kinyanjui - Concepedia

Author

Peter K. Kinyanjui

Jomo Kenyatta University of Agriculture and Technology

Also Known As

Peter K. Kinyanjui, Peter Kahenya Kinyanjui, Peter Kinyanjui

Publications

494

Citations

H-Index

Concepts

All Affiliations

Jomo Kenyatta University of Agriculture and Technology KU Leuven

About

Peter K. Kinyanjui is an author at Jomo Kenyatta University of Agriculture and Technology specializing in health sciences, food quality, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	297
2	Engineering	2	2	118
3	Medicine	2	2	125
4	Natural Sciences	1	1	57
5	Biology	1	1	57

Peter K. Kinyanjui

Publications

464

Citations

H-Index

Page 1

	Year	Citations
Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties Peter K. Kinyanjui, Daniel Njoroge, Anselimo Makokha, Food Science & Nutrition NutritionEngineeringBotanyFood AnalysisFood Biophysics	2014	97
Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect Daniel Njoroge, Peter K. Kinyanjui, Claire M. Chigwedere, Food Research International Thermal TreatmentMechanistic InsightHard-to-cook DefectPolysaccharideFood Processing	2015	76
Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans ( Phaseolus vulgaris ) Daniel Njoroge, Peter K. Kinyanjui, Anselimo Makokha, Food Research International Food ChemistryPhaseolus VulgarisFood AnalysisGlycobiologyBiotechnology	2014	68
Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect Daniel Njoroge, Peter K. Kinyanjui, Stefanie Christiaens, Food Research International Storage ConditionsCommon BeansPolysaccharidePectic PolysaccharidesFood Processing	2015	65
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.) Jianyong Yi, Daniel Njoroge, Daniel N. Sila, Food Chemistry BiologyPlant BiologyPlant GeneticsSeed CoatBotany	2016	57
Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) Elizabeth Wafula, Irene Wainaina, Carolien Buvé, Journal of Food Engineering Food ChemistryInfrared SensorInfrared SpectroscopySpectroscopyFood Analysis	2020	28
Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (<i>Phaseolus vulgaris</i>) Peter K. Kinyanjui, Daniel Njoroge, Anselimo Makokha, Journal of Food Processing and Preservation	2016	22
Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy Elizabeth Wafula, Mercyline Onduso, Irene Wainaina, Food Chemistry Food ChemistryNutritionAgricultural ChemistryEngineeringFood Composition	2021	21
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, Journal of Food Engineering Infrared SpectroscopyCommon BeansSpectroscopyFood AnalysisAgricultural Economics	2021	18
Effect of <i>Lb. plantarum</i> BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (<i>Phaseolus vulgaris L</i>) Vivian C. Kitum, Peter K. Kinyanjui, Julius M. Mathara, International Journal of Food Science	2020	12

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