Clare Kyomugasho

2.9k total citations
54 papers, 2.4k citations indexed

About

Clare Kyomugasho is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Clare Kyomugasho has authored 54 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Food Science, 44 papers in Plant Science and 20 papers in Nutrition and Dietetics. Recurrent topics in Clare Kyomugasho's work include Polysaccharides and Plant Cell Walls (34 papers), Proteins in Food Systems (31 papers) and Polysaccharides Composition and Applications (22 papers). Clare Kyomugasho is often cited by papers focused on Polysaccharides and Plant Cell Walls (34 papers), Proteins in Food Systems (31 papers) and Polysaccharides Composition and Applications (22 papers). Clare Kyomugasho collaborates with scholars based in Belgium, Kenya and Russia. Clare Kyomugasho's 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 and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and The Plant Journal.

In The Last Decade

Clare Kyomugasho

54 papers receiving 2.4k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Clare Kyomugasho Belgium 28 1.5k 1.5k 718 281 199 54 2.4k
Javad Keramat Iran 29 485 0.3× 1.3k 0.9× 434 0.6× 462 1.6× 344 1.7× 98 2.7k
Arashdeep Singh India 23 618 0.4× 1.1k 0.7× 995 1.4× 401 1.4× 51 0.3× 92 2.2k
M.G. Sajilata India 12 453 0.3× 911 0.6× 1.2k 1.7× 116 0.4× 158 0.8× 13 2.1k
Shalini Gaur Rudra India 21 470 0.3× 723 0.5× 472 0.7× 236 0.8× 71 0.4× 81 1.4k
Yoon Hyuk Chang South Korea 25 628 0.4× 1.4k 0.9× 710 1.0× 234 0.8× 31 0.2× 103 2.1k
Masakuni Tako Japan 32 1.5k 1.0× 1.6k 1.1× 657 0.9× 296 1.1× 119 0.6× 107 2.8k
Olayide S. Lawal Nigeria 31 839 0.6× 2.1k 1.4× 2.0k 2.8× 453 1.6× 64 0.3× 64 3.3k
Mostafa Mahrouz Morocco 31 1.1k 0.7× 1.7k 1.2× 198 0.3× 339 1.2× 52 0.3× 69 2.6k
Carmen Lizette Del‐Toro‐Sánchez Mexico 28 533 0.4× 853 0.6× 438 0.6× 530 1.9× 58 0.3× 102 2.3k
Isabel Sousa Portugal 35 665 0.4× 1.9k 1.3× 947 1.3× 271 1.0× 810 4.1× 120 3.5k

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

20 of 20 papers shown
1.
Audenhove, J. Van, et al.. (2023). Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel. Food Hydrocolloids. 150. 109711–109711. 3 indexed citations
2.
3.
Kyomugasho, Clare, et al.. (2023). Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization. Food Research International. 165. 112471–112471. 19 indexed citations
4.
Kyomugasho, Clare, et al.. (2023). Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking. Food Research International. 173(Pt 2). 113377–113377. 2 indexed citations
5.
Kyomugasho, Clare, et al.. (2022). The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability. Food Research International. 157. 111377–111377. 7 indexed citations
6.
Kyomugasho, Clare, et al.. (2022). Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds. Food Research International. 156. 111315–111315. 10 indexed citations
7.
Chen, Dongyan, et al.. (2022). Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Research International. 162(Pt A). 112021–112021. 10 indexed citations
8.
Loey, Ann Van, et al.. (2022). Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development. Food Research International. 159. 111581–111581. 6 indexed citations
9.
Kyomugasho, Clare, et al.. (2021). The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods. 10(7). 1665–1665. 35 indexed citations
10.
Chen, Dongyan, et al.. (2021). Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage. Food Research International. 141. 110115–110115. 34 indexed citations
11.
12.
Celus, Miete, et al.. (2019). Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions. Food Hydrocolloids. 100. 105386–105386. 12 indexed citations
13.
Chigwedere, Claire M., Clare Kyomugasho, Zahra Jamsazzadeh Kermani, et al.. (2018). Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris). Food Research International. 116. 462–470. 49 indexed citations
14.
Kyomugasho, Clare, Miete Celus, Davy Van de Walle, et al.. (2018). Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness. Food Hydrocolloids. 85. 331–342. 31 indexed citations
15.
Pallares, Andrea Pallares, et al.. (2018). Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells. Food & Function. 9(12). 6544–6554. 68 indexed citations
16.
Bernaerts, Tom, Lore Gheysen, Clare Kyomugasho, et al.. (2018). Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides. Algal Research. 32. 150–161. 163 indexed citations
17.
Chigwedere, Claire M., Clare Kyomugasho, Zahra Jamsazzadeh Kermani, et al.. (2018). Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking. Food Research International. 106. 522–531. 94 indexed citations
18.
Verkempinck, S.H.E., Clare Kyomugasho, Laura Salvia‐Trujillo, et al.. (2018). Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food Hydrocolloids. 85. 144–157. 148 indexed citations
19.
Pallares, Andrea Pallares, et al.. (2017). Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis. Food Research International. 106. 105–115. 34 indexed citations
20.
Kyomugasho, Clare, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, & Marc Hendrickx. (2014). FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices. Food Chemistry. 176. 82–90. 237 indexed citations

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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Javad Keramat Breakdown of academic impact, for papers by Arashdeep Singh Breakdown of academic impact, for papers by M.G. Sajilata Breakdown of academic impact, for papers by Shalini Gaur Rudra Breakdown of academic impact, for papers by Yoon Hyuk Chang Breakdown of academic impact, for papers by Masakuni Tako Breakdown of academic impact, for papers by Olayide S. Lawal Breakdown of academic impact, for papers by Mostafa Mahrouz Breakdown of academic impact, for papers by Carmen Lizette Del‐Toro‐Sánchez Breakdown of academic impact, for papers by Isabel Sousa
Rankless by CCL
2026