Concepedia

An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking

Irene Wainaina, Clare Kyomugasho, Elizabeth Wafula, Daniel N. Sila, Marc Hendrickx

Food Research International · 2022 · 14 citations · 15 references

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References

15

Plant Cell Walls and Food Quality

Keith W. Waldron, Monica Parker, A. C. Smith · Comprehensive Reviews in Food Science and Food Safety · 2003 · 375 citations

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The dry chain: Reducing postharvest losses and improving food safety in humid climates

Kent J. Bradford, Peetambar Dahal, Johan Van Asbrouck et al. · Trends in Food Science & Technology · 2017 · 274 citations · Full text

, , +17

Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram

Mohammad Shafiur Rahman · International Journal of Food Properties · 2009 · 150 citations · Full text

, , +13

Water activity and food polymer science: Implications of state on Arrhenius and WLF models in predicting shelf life

K. A. Nelson, T. P. Labuza · Journal of Food Engineering · 1994 · 132 citations

, , +17

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking

Claire M. Chigwedere, Taye Foyeke Olaoye, Clare Kyomugasho et al. · Food Research International · 2018 · 128 citations · Full text

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