Charles M. B. K. Muyanja

Author

Makerere University

Also Known As

C.M.B.K. MUYANJA, C.M.B.K. Muyanja, Charles M. B. K. Muyanja, Charles M.B.K. Muyanja

Publications

623

Citations

H-Index

Concepts

All Affiliations

Makerere University Norwegian University of Life Sciences

About

Charles M. B. K. Muyanja is an author at Makerere University specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	453
2	Engineering	3	3	55
3	Medicine	3	3	439
4	Public Health	1	1	94
5	Environmental Engineering	1	1	53

Charles M. B. K. Muyanja

Publications

614

Citations

H-Index

Page 1

	Year	Citations
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo, International Journal of Food Microbiology Food ChemistryFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2003	307
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, International Journal of Food Microbiology Microbial DiversityCulture-independent MethodsFood FermentationAgricultural EconomicsMicrobial Ecology	2012	94
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, Food Science & Nutrition	2016	67
Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure Ivan Muzira Mukisa, Charles M. B. K. Muyanja, Yusuf B. Byaruhanga, Radiation Physics and Chemistry Food ChemistryAgricultural ChemistryIn Vitro FermentationEnvironmental EngineeringGamma Irradiation	2011	53
Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation of<i>Bushera</i>, a Ugandan Fermented Cereal Beverage Charles M. B. K. Muyanja, Judith Narvhus, Thor Langsrud Food Biotechnology BioenergyAgricultural EconomicsMicrobial PhysiologyMethyl AlcoholsFood Chemistry	2012	38
OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY Ivan Muzira Mukisa, D.G. NSIIMIRE, Yusuf B. Byaruhanga, Journal of Sensory Studies NutritionDescriptive Sensory ProfilingEngineeringFood AnalysisConsumer Acceptability	2010	26
Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge Ivan Muzira Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, Applied and Environmental Microbiology EngineeringPolysaccharideGrain QualitySorghum PorridgeLactic Acid Bacteria	2012	19
The use of starter cultures in the fermentation of bushera: a Ugandan traditional fermented sorghum beverage Charles M. B. K. Muyanja, Thor Langsrud, J.A. Narvhus Uganda Journal of Agricultural Sciences Starter CulturesFood FermentationIn Vitro FermentationEngineeringAgricultural Economics	2004	10

Page 1