Nicole Murekatete

Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour

Y. Hua, Caimeng Zhang, Xiangzhen Kong, 2012 .

The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

Haihua Zhang, Ke‐Xue Zhu, Hui-ming Zhou, 2011 .

Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels

M. Chamba, Y. Hua, Caimeng Zhang, 2014 .

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

E. Karangwa, Y. Hua, Caimeng Zhang, 2015 .

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

Bertrand Muhoza, Xiaoming Zhang, E. Karangwa, 2015, European Food Research and Technology.

Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours

M. Chamba, Y. Hua, Yeming Chen, 2015, Journal of Food Science and Technology.

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

Bertrand Muhoza, Xiaoming Zhang, E. Karangwa, 2017 .

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

Bertrand Muhoza, Xiaoming Zhang, E. Karangwa, 2016, Journal of food science and technology.