D. Sila

发表

Physical and Cooking Properties of Two Varieties of Bio-Fortified Common Beans (Phaseolus Vulgaris. L) Grown in DR Congo

Ariel Buzera, P. Kinyanjui, Jackson Ishara, 2018 .

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.

T. Grauwet, M. Hendrickx, A. V. Van Loey, 2021, Comprehensive reviews in food science and food safety.

Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

W. Saeys, M. Hendrickx, Irene Wainaina, 2020 .

Sustainability assessment of selected biowastes as feedstocks for biofuel and biomaterial production by emergy evaluation in five African countries.

S. Bastianoni, M. Gustavsson, Fabrizio Saladini, 2016 .

Scotland's Rural College Supporting human nutrition in Africa through the integration of new and orphan crops

César, W. Powell, Shifeng Cheng, 2018 .

Nutritional and Functional Properties of Mushroom ( Agaricus bisporus & Pleurotus ostreatus ) and Their Blends with Maize Flour

Ariel Buzera, Jackson Ishara, D. Sila, 2018 .

High pressure processing to optimise the quality of in-pack processed fruit and vegetables.

M. Hendrickx, A. Loey, I. Oey, 2008 .

Impact of ripening stage and drying on selected quality attributes of apple mango cubes and leathers

D. Sila, Elizabeth Nakhungu Wafula, Michael Wawire, 2015 .

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Ruben P. Jolie, M. Hendrickx, A. Loey, 2009 .

The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the β‐Elimination Reaction

M. Hendrickx, A. Loey, D. Sila, 2006 .

Nutritional diversity of leafy amaranth species grown in Kenya

A. Onyango, D. Sila, E. N. Muriuki, 2014 .

Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.

M. Hendrickx, A. V. Van Loey, D. Sila, 2006, Journal of agricultural and food chemistry.

Supporting human nutrition in Africa through the integration of new and orphan crops into food systems: Placing the work of the African Orphan Crops Consortium in context

W. Powell, Shifeng Cheng, A. Barnes, 2018 .

PRODUCTION AND CHARACTERIZATION OF WINE FROM MANGO FRUIT (MANGIFERA INDICA) VARIETIES IN KENYA

F. Mathooko, D. Sila, C. Onyango, 2014 .

PRODUCTION, OPTIMIZATION AND CHARACTERIZATION OF MANGO FRUIT WINE: TOWARDS VALUE ADDITION OF MANGO PRODUCE

D. Sila, C. Onyango, E. M. Okoth, 2013 .

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

M. Hendrickx, A. Loey, D. Sila, 2007 .

Design and Simulation of a Tactile Sensor for Fruit Ripeness Detection

B. Ikua, D. Sila, A. F. El-Bab, 2019 .

Smallholder Farmers’ Practices and African Indigenous Vegetables Affect Soil Microbial Biodiversity and Enzyme Activities in Lake Naivasha Basin, Kenya

E. Puglisi, E. Taskin, D. Sila, 2021, Biology.

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2015 .

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

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2014, Food research international.

Effect of drying methods on the retention of bioactive compounds in African eggplant

D. Sila, J. Ambuko, W. Owino, 2018, Food science & nutrition.

Quantitative and quality losses caused by rodents in on-farm stored maize: a case study in the low land tropical zone of Kenya

D. Sila, C. Mutungi, H. Affognon, 2018, Food Security.

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

M. Hendrickx, P. Kinyanjui, D. Sila, 2016 .

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

M. Hendrickx, A. V. Van Loey, L. Schoofs, 2008, Biotechnology progress.

Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.

M. Hendrickx, Irene Wainaina, D. Sila, 2022, Food research international.

Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening

S. Runo, D. Sila, L. Turoop, 2020, Food science & nutrition.

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

J. Mathara, P. Kinyanjui, D. Sila, 2021, Legume Science.

Compositional Characteristics of Young Shoots of Selected Bamboo Species Growing in Kenya and Their Potential as Food Source

S. M. Njoroge, N. Baba, D. Sila, 2015 .

Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata).

M. Hendrickx, F. Mathooko, I. Oey, 2012 .

Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Ruben P. Jolie, A. Loey, M. Hendrickx, 2009 .

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

M. Hendrickx, Jinfeng Bi, P. Kinyanjui, 2016, Food chemistry.

Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

Ariel Buzera, D. Sila, I. Orina, 2022, Foods.

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

A. Roeck, M. Hendrickx, A. Loey, 2009 .

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

M. Hendrickx, A. Loey, D. Sila, 2007 .

Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

J. Mathara, P. Kinyanjui, D. Sila, 2020, International journal of food science.

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2005 .

Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2006 .

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions.

M. Hendrickx, A. V. Van Loey, D. Sila, 2006, Journal of agricultural and food chemistry.

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue.

A. V. Van Loey, M. Hendrickx, A. De Roeck, 2008, Communications in agricultural and applied biological sciences.

Physico-chemical properties of kernel from coconut (Cocos nucifera L.) varieties grown at the Kenyan Coast

A. Onyango, D. Sila, Gaston O. Adoyo, 2021 .

INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lactobacillus plantarum BFE 5092

P. Kinyanjui, D. Sila, Vivian C. Kitum, 2018 .

Evaluation of chemical and nutritional quality attributes of selected mango varieties at three stages of ripeness, grown in lower Eastern province of Kenya – part 2

F. Mathooko, D. Sila, C. Onyango, 2013 .

Preferences and Willingness to Pay for Yogurt Product Attributes Among Urban Consumers in Kenya

D. Sila, J. Ateka, R. Mbeche, 2021, Journal of International Food & Agribusiness Marketing.

Postharvest treatments of banana (Musa acuminata cv. ‘Grand Nain’, AAA) during cold and ripening temperatures with chitosan and chitosan nanoparticles to alleviate chilling injury and maintain antioxidant activity

S. Runo, D. Sila, E. S. Madivoli, 2022, Horticulture, Environment, and Biotechnology.

Physico-Chemical Properties and Antioxidant Potential of Syrup Prepared from ‘Madhura’ Sweet Sorghum (Sorghum bicolor L. Moench) Cultivar Grown at Different Locations in Kenya

D. Sila, H. Murage, N. Ojijo, 2013, Sugar Tech.

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Chantal Smout, Ann Van Loey, Thomas Duvetter, 2008 .

Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing

Chantal Smout, Marc Hendrickx, Daniel N. Sila, 2006 .

Improving the hardness of thermally processed carrots by selective pretreatments

A. Roeck, M. Hendrickx, A. Loey, 2010 .

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

A. Roeck, I. V. D. Plancken, M. Hendrickx, 2009 .

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

M. Hendrickx, A. Loey, S. Buggenhout, 2009 .

Effect of preheating on thermal degradation kinetics of carrot texture

Chantal Smout, Marc Hendrickx, A. Van Loey, 2004 .

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

M. Hendrickx, A. Loey, D. Sila, 2005 .

Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit

Veerle Van linden, J. Baerdemaeker, M. Hendrickx, 2008 .

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

A. Loey, M. Hendrickx, D. Sila, 2007 .

A piezoresistive dual-tip stiffness tactile sensor for mango ripeness assessment

Ahmed M. R. Fath Elbab, B. Ikua, D. Sila, 2022, Cogent Engineering.

Design, Simulation, and Experimental Testing of a Tactile Sensor for Fruit Ripeness Detection

B. Ikua, D. Sila, A. F. El-Bab, 2021 .

Estimation of the Modulus of Elasticity of Mango for Fruit Sorting

B. Ikua, D. Sila, 2019 .

Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development

M. Hendrickx, A. Loey, Y. Guiavarc'h, 2003 .

Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders

D. Sila, H. Habtegebriel, E. Seifu, 2018, Food and Bioproducts Processing.

Nutritional Profile of Amaranth Grain Varieties Grown in Kenya

S. Kariuki, D. Sila, G. Kenji, 2013 .

Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

W. Saeys, M. Hendrickx, Irene Wainaina, 2021 .

Impact of Storage Conditions on the Physical Properties and Cooking Characteristics of Two Bean Varieties Grown in Kenya

P. Kinyanjui, D. Sila, D. Njoroge, 2015 .

(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: the role of glass transition temperature

M. Hendrickx, A. V. Van Loey, Irene Wainaina, 2022, Food Research International.

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.

M. Hendrickx, A. V. Van Loey, Irene Wainaina, 2022, Food research international.

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

M. Hendrickx, Irene Wainaina, D. Sila, 2022, Food research international.

Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy.

W. Saeys, M. Hendrickx, Irene Wainaina, 2021, Food chemistry.

Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris)

M. Hendrickx, P. Kinyanjui, D. Sila, 2017 .

IDENTIFICATION, NUTRITIONAL AND PHYTOCHEMICAL DESCRIPTION OF EDIBLE WILD CACTUS VARIETIES FROM KENYA

D. Sila, W. Owino, N. K. Mutwa, 2016 .

On-farm maize storage systems and rodent postharvest losses in six maize growing agro-ecological zones of Kenya

D. Sila, C. Mutungi, H. Affognon, 2016, Food Security.

The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder.

D. Sila, H. Habtegebriel, Michael Wawire, 2018, Journal of food science.

Effect of sun- drying on nutrient content of orange fleshed sweet potato tubers in Tanzania

H. Laswai, D. Sila, Christerbel Nicanuru, 2015 .

Food Fortification: The Level of Awareness among Kenyan Consumers

D. Sila, A. Makokha, J. Mwai, 2020, Journal of nutrition and metabolism.

The promotion of amaranth value chains for livelihood enhancement in East Africa: A systems modelling approach

L. McMillan, M. Herrero, K. Rich, 2020, African Journal of Agricultural and Resource Economics.

Reaping the potential benefits of amaranth: value chain challenges ahead for Kenya

J. Sellahewa, A. Ariyawardana, D. Sila, 2014 .

Physico-Chemical Properties and Antioxidant Potential of Syrup Prepared from ‘Madhura’ Sweet Sorghum (Sorghum bicolor L. Moench) Cultivar Grown at Different Locations in Kenya

D. Sila, H. Murage, N. Ojijo, 2013, Sugar Tech.

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

E. Puglisi, P. Cocconcelli, M. Dall’Asta, 2021, Food microbiology.

Effect of Storage Condition on Retention of Vitamins in Selected Commercial Fortified Maize Flour in Kenya

D. Sila, I. Orina, Brenda Chepkoech, 2022, Current Research in Nutrition and Food Science Journal.

Diversity and differentiation of mango populations from eastern Kenya

D. Sila, M. Toili, F. K. Rimberia, 2017 .

Compliance status and stability of vitamins and minerals in Fortified Maize Flour in Kenya

D. Sila, A. Makokha, S. Khamila, 2020 .

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Ariel Buzera, D. Sila, I. Orina, 2023, Journal of Food Processing and Preservation.

Nutritional and Functional Properties of Mushroom ( Agaricus bisporus & Pleurotus ostreatus ) and Their Blends with Maize Flour

Ariel Buzera, D. Sila, G. Kenji, 2018 .

Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves.

E. Puglisi, P. Cocconcelli, M. Dall’Asta, 2021, International journal of food microbiology.

Storability of Irish Potato (Solanum tuberosum L.) Varieties Grown in Kenya, Under Different Storage Conditions

Ariel Buzera, D. Sila, I. Orina, 2022, Potato Research.

Physico-chemical properties of selected Irish potato varieties grown in Kenya

Ariel Buzera, D. Sila, I. Orina, 2021, African Journal of Food Science.