Y. Byaruhanga

发表

Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology

J. Muyonga, S. Nansereko, Y. Byaruhanga, 2021, Food science & nutrition.

Performance evaluation of a hammer mill during grinding of maize grains

K. Eskridge, C. Weller, R. Mugabi, 2019 .

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage

C. Muyanja, I. M. Mukisa, Y. Byaruhanga, 2020, International journal of microbiology.

Effect of heating cast kafirin films on their functional properties

M. Emmambux, John R. N. Taylor, Y. Byaruhanga, 2007 .

Lipid Lowering Potential of Malakwang ( Hibiscus ) Species Leaf Extract in Hyperlipidaemia-Induced Rats

C. Muyanja, Y. Byaruhanga, Gertrude M. Alal Ojera, 2018 .

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

J. Muyonga, Y. Byaruhanga, Nulu Nansikombi, 2019, Journal of Food Research.

Incidence of Aflatoxins, Heavy Metals and Pesticide Residues Contamination in Imported and Locally Grown White Rice in Uganda

D. Male, Leatitiah Namubiru, Y. Byaruhanga, 2021 .

Toxicological Risk Associated with Consumption of Rice Sold in Uganda

D. Male, Leatitiah Namubiru, Y. Byaruhanga, 2021, International Journal Of Scientific Advances.

Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

J. Narvhus, T. Wicklund, R. B. Schuller, 2017, Food science & nutrition.

Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Alex Paul Wacoo, C. Muyanja, R. Kort, 2019, International Journal of Food Contamination.

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

J. Muyonga, S. Nansereko, Y. Byaruhanga, 2022, International journal of food science.

Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass

I. M. Mukisa, Y. Byaruhanga, Stellah Byakika, 2021, International Journal of Food Science.

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

C. Muyanja, J. Narvhus, I. M. Mukisa, 2016, Food science & nutrition.

Alteration of kafirin and kafirin film structure by heating with microwave energy and tannin complexation.

P. Belton, K. Ng, N. Wellner, 2006, Journal of agricultural and food chemistry.

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.

C. Muyanja, K. Rudi, D. Porcellato, 2012, International journal of food microbiology.

Changes in physico-chemical properties and flavour compounds during fermentation of different Obushera (sorghum and millet) beverages.

C. Muyanja, J. Narvhus, I. M. Mukisa, 2012 .

Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam.) roots

J. Narvhus, T. Wicklund, Y. Byaruhanga, 2017, Food science & nutrition.

Optimising drying conditions for maximum nutritional quality and bioactivity of Cucurbita pepo L var. fastigata flesh and seeds

J. Muyonga, Y. Byaruhanga, Nulu Nansikombi, 2020 .

Alterations in fruit and vegetable beta-carotene and vitamin C content caused by open-sun drying, visqueen-covered and polyethylene-covered solar-dryers.

J. Kabasa, Y. Byaruhanga, J. Ndawula, 2004, African health sciences.

Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure

C. Muyanja, J. Narvhus, I. M. Mukisa, 2012 .

Effect of selected preservation methods on the shelf life and sensory quality of 'Obushera'

Y. Byaruhanga, M. Ndifuna, 2002 .

Growth and survival of Bacillus cereus in mageu, a sour maize beverage

B. H. Bester, T. G. Watson, Y. Byaruhanga, 1999 .

OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY

C. Muyanja, J. Narvhus, I. M. Mukisa, 2010 .

Development of the process for a drinkable plant-based infant food.

R. D. Phillips, F. K. Saalia, Jinru Chen, 2013 .

Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources

F. Saalia, R. D. Phillips, Jinru Chen, 2013, International journal of food sciences and nutrition.

A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms

C. Muyanja, I. M. Mukisa, Y. Byaruhanga, 2019, Food Reviews International.

Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21

I. M. Mukisa, Y. Byaruhanga, Stellah Byakika, 2020, International journal of microbiology.

Amylolytic Activity in Selected Sweetpotato ( Ipomoea batatas Lam) Varieties during Development and in Storage

Y. Stenstrøm, J. Narvhus, T. Wicklund, 2012 .

Effect of preparation conditions on protein secondary structure and biofilm formation of kafirin.

P. Belton, M. Parker, E. Mills, 2005, Journal of agricultural and food chemistry.

Food Control in Uganda: Gaps and Opportunities in the Rice Value Chain

D. Male, Leatitiah Namubiru, Y. Byaruhanga, 2021, International Journal Of Scientific Advances.

Effect of pre-icing duration on quality deterioration of iced Nile perch (Lates niloticus)

J. Muyonga, Y. Byaruhanga, C. Karungi, 2004 .

Effect of Microwave Heating of Kafirin on the Functional Properties of Kafirin Films

John R. N. Taylor, Y. Byaruhanga, C. Erasmus, 2005 .

Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

C. Muyanja, J. Narvhus, I. M. Mukisa, 2012, Applied and Environmental Microbiology.

Effect of Soaking and Extrusion on Functional and Pasting Properties of Cowpeas Flour

R. Mugabi, Y. Byaruhanga, Sonnie Rose Kesselly, 2022, Scientific African.

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

R. Mugabi, Y. Byaruhanga, Sonnie K. Gborie, 2022, Journal of Food Research.

Composition and Functional Properties of Yam Bean ( Pachyrhizus spp.) Seed Flour

J. Muyonga, P. Tukamuhabwa, W. Grüneberg, 2015 .

Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones

N. Banadda, J. Kigozi, Y. Byaruhanga, 2013 .

Determinants of anaemia among pregnant women in rural Uganda.

Y. Byaruhanga, Marjorie Mbule, M. Kabahenda, 2013, Rural and remote health.

Research Article SorghumMaltExtractasaGrowthMediumforLacticAcidBacteria Cultures: A Case of Lactobacillus plantarum MNC 21

I. M. Mukisa, Y. Byaruhanga, Stellah Byakika, 2020 .

Solanum anguivi Lam. Fruits: Their Potential Effects on Type 2 Diabetes Mellitus

J. Muyonga, A. E. Wagner, Y. Byaruhanga, 2021, Molecules.

Physicochemical characteristics of yam bean (Pachyrhizus erosus) seed proteins.

J. Muyonga, P. Tukamuhabwa, Y. Byaruhanga, 2014 .

Potential Use of Selected Sweetpotato ( Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

J. Narvhus, T. Wicklund, Y. Byaruhanga, 2012 .

Expanding utilization of RTB crops and reducing their post-harvest losses Proposed Business Case Improving Cassava Chips and Flour for Increased Incomes and Post-harvest Loss Reduction

Wanda, G. Menya, Y. Byaruhanga, 2015 .

Use of biosciences for value addition and diversification to enhance commercialization of sorghum and millet products

K. Abegaz, Y. Byaruhanga, J. Mugula, 2011 .

Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala

C. Muyanja, D. Male, I. M. Mukisa, 2019, Food Control.

Food Safety Knowledge, Attitudes and Practices of Food Handlers along the Rice Value Chain of Uganda

D. Male, I. M. Mukisa, Leatitiah Namubiru, 2022, Journal of Food Industry.