Peter K. Kinyanjui

Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties

Peter K. Kinyanjui, Daniel Njoroge, Anselimo Makokha et al. · Food Science & Nutrition · 2014 · 97 citations · Full text

Nutrition, Engineering, Botany +18

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 et al. · Food Research International · 2015 · 76 citations

Thermal Treatment, Mechanistic Insight, Hard-to-cook Defect +2

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans ( Phaseolus vulgaris )

Daniel Njoroge, Peter K. Kinyanjui, Anselimo Makokha et al. · Food Research International · 2014 · 68 citations

Food Chemistry, Phaseolus Vulgaris, Food Analysis +9

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 et al. · Food Research International · 2015 · 65 citations · Full text

Storage Conditions, Common Beans, Polysaccharide +5

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 et al. · Food Chemistry · 2016 · 57 citations

Biology, Plant Biology, Plant Genetics +10