Peter Kahenya Kinyanjui

Peter Kahenya Kinyanjui

Jomo Kenyatta University of Agriculture and Technology - Nairobi / Kenya
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4324703
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person_outline Peter Kahenya Kinyanjui's MOST POPULAR ARTICLES
1-) Hydration properties and texture fingerprints of easy‐and hard‐to‐cook bean varietiesPK Kinyanjui, DM Njoroge, AO Makokha, S Christiaens, DS Ndaka, ...Food Science & Nutrition 3 (1), 39-47, 2015732015
2-) Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defectDM Njoroge, PK Kinyanjui, CM Chigwedere, S Christiaens, AO Makokha, ...Food Research International 81, 39-49, 2016602016
3-) Extraction and characterization of pectic polysaccharides from easy-and hard-to-cook common beans (Phaseolus vulgaris)DM Njoroge, PK Kinyanjui, AO Makokha, S Christiaens, A Shpigelman, ...Food Research International 64, 314-322, 2014722014
4-) Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defectDM Njoroge, PK Kinyanjui, S Christiaens, A Shpigelman, AO Makokha, ...Food Research International 76, 105-113, 2015682015
5-) Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)J Yi, DM Njoroge, DN Sila, PK Kinyanjui, S Christiaens, J Bi, ...Food chemistry 210, 481-490, 2016632016