Clare Kyomugasho

2.9k citations

54 papers · 2.4k indexed · h-index 28

Plant Science top 1%
Food Science top 0.5%
Nutrition and Dietetics top 1%
Biomaterials top 5%
Renewable Energy, Sustainability and the Environment top 10%

Co-authors: Marc Hendrickx Ann Van Loey Tara Grauwet Stefanie Christiaens Miete Celus Avi Shpigelman Zahra Jamsazzadeh Kermani Andrea Pallares Pallares
Topics: Polysaccharides and Plant Cell Walls (34 papers)Proteins in Food Systems (31 papers)Polysaccharides Composition and Applications (22 papers)
Cited by: Food Science Nutrition and Dietetics Plant Science
Journals: Journal of Agricultural and Food Chemistry Food Chemistry The Plant Journal
Partner nations: Belgium Kenya Russia

In The Last Decade

Clare Kyomugasho

54 papers receiving 2.4k citations

Peers

Countries citing papers authored by Clare Kyomugasho

Since Specialization

Citations

This map shows the geographic impact of Clare Kyomugasho's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Clare Kyomugasho with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Clare Kyomugasho more than expected).

Fields of papers citing papers by Clare Kyomugasho

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Clare Kyomugasho. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Clare Kyomugasho. The network helps show where Clare Kyomugasho may publish in the future.

Co-authorship network of co-authors of Clare Kyomugasho

This figure shows the co-authorship network connecting the top 25 collaborators of Clare Kyomugasho. A scholar is included among the top collaborators of Clare Kyomugasho based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Clare Kyomugasho. Clare Kyomugasho is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel 2023 ·Food Hydrocolloids ·(unknown),J. Van Audenhove,Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	3
2	Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions 2023 ·Food Research International ·(unknown),(unknown),Clare Kyomugasho,Daniel N. Sila,Marc Hendrickx	3
3	Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking 2023 ·Food Research International ·(unknown),(unknown),Clare Kyomugasho,Dongyan Chen,Marc Hendrickx	2
4	Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization 2023 ·Food Research International ·Clare Kyomugasho,(unknown),Tara Grauwet,Ann Van Loey,Marc Hendrickx	19
5	The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability 2022 ·Food Research International ·(unknown),(unknown),Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	7
6	Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage 2022 ·Food Research International ·Dongyan Chen,Kai Hu,(unknown),Marc Hendrickx,Clare Kyomugasho	10
7	Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development 2022 ·Food Research International ·(unknown),(unknown),Ann Van Loey,Daniel N. Sila,Marc Hendrickx,Clare Kyomugasho	6
8	(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature 2022 ·Food Research International ·(unknown),Clare Kyomugasho,(unknown),(unknown),Ann Van Loey,Daniel N. Sila,Marc Hendrickx	4
9	An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking 2022 ·Food Research International ·(unknown),Clare Kyomugasho,(unknown),Daniel N. Sila,Marc Hendrickx	14
10	Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds 2022 ·Food Research International ·(unknown),(unknown),Clare Kyomugasho,Dongyan Chen,Marc Hendrickx	10
11	The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans 2021 ·Foods ·(unknown),(unknown),Clare Kyomugasho,Carolien Buvé,Koen Dewettinck,Ann Van Loey,Marc Hendrickx	35
12	Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage 2021 ·Food Research International ·Dongyan Chen,(unknown),Ann Van Loey,Tara Grauwet,Marc Hendrickx,Clare Kyomugasho	34
13	Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions 2019 ·Food Hydrocolloids ·Miete Celus,Clare Kyomugasho,(unknown),Ann Van Loey,Tara Grauwet,Marc Hendrickx	12
14	Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris) 2018 ·Food Research International ·Claire M. Chigwedere,(unknown),(unknown),Clare Kyomugasho,Zahra Jamsazzadeh Kermani,Andrea Pallares Pallares,Ann Van Loey,Tara Grauwet,Marc Hendrickx	49
15	Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking 2018 ·Food Research International ·Claire M. Chigwedere,(unknown),Clare Kyomugasho,Zahra Jamsazzadeh Kermani,Andrea Pallares Pallares,Ann Van Loey,Tara Grauwet,Marc Hendrickx	94
16	Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis 2017 ·Food Research International ·Andrea Pallares Pallares,(unknown),Claire M. Chigwedere,Clare Kyomugasho,Marc Hendrickx,Tara Grauwet	34
17	Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions 2017 ·Food Chemistry ·Miete Celus,Laura Salvia‐Trujillo,Clare Kyomugasho,(unknown),Ann Van Loey,Tara Grauwet,Marc Hendrickx	60
18	Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems 2016 ·Food Hydrocolloids ·Clare Kyomugasho,Shannon Gwala,Stefanie Christiaens,Zahra Jamsazzadeh Kermani,Ann Van Loey,Tara Grauwet,Marc Hendrickx	60
19	The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel 2014 ·Food Chemistry ·Zahra Jamsazzadeh Kermani,Avi Shpigelman,Clare Kyomugasho,Sandy Van Buggenhout,Mohsen Ramezani,Ann Van Loey,Marc Hendrickx	80
20	FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices 2014 ·Food Chemistry ·Clare Kyomugasho,Stefanie Christiaens,Avi Shpigelman,Ann Van Loey,Marc Hendrickx	237

About Clare Kyomugasho

Clare Kyomugasho is a scholar working on Food Science, Nutrition and Dietetics and Plant Science, having authored 54 papers that have together received 2.4k indexed citations. Recurring topics across this work include Polysaccharides and Plant Cell Walls (34 papers), Proteins in Food Systems (31 papers) and Polysaccharides Composition and Applications (22 papers). The work is most often cited by research in Food Science (1.5k citations), Nutrition and Dietetics (718 citations) and Plant Science (1.5k citations). Clare Kyomugasho has collaborated with scholars based in Belgium, Kenya and Russia. Frequent co-authors include Marc Hendrickx, Ann Van Loey, Tara Grauwet, Stefanie Christiaens, Miete Celus, Avi Shpigelman, Zahra Jamsazzadeh Kermani, Andrea Pallares Pallares, Laura Salvia‐Trujillo and Claire M. Chigwedere. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and The Plant Journal.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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