Charles M. B. K. Muyanja

Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage

Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo et al. · International Journal of Food Microbiology · 2003 · 307 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +7

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

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

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 et al. · Radiation Physics and Chemistry · 2011 · 53 citations

Food Chemistry, Agricultural Chemistry, In Vitro Fermentation +7

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 · 2012 · 38 citations

Bioenergy, Agricultural Economics, Microbial Physiology +20