Researcher
Claire Chigwedere
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Dec 2018 - Centre for Food and Microbial Technology (Division)
Member
From1 Sep 2012 → 31 Dec 2018
Projects
1 - 1 of 1
- Understanding the cooking behavior of common beans: linking texture and flavor evolution during cooking with state diagrams and storage conditionsFrom20 Oct 2014 → 18 Dec 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 11
- Instability of common beans during storage causes hardening: The role of glass transition phenomena(2019)
Authors: Claire Chigwedere, Jessika Natalia Humerez Flores, Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 506 - 513 - Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future(2019)
Authors: Claire Chigwedere, Ann Van Loey, Marc Hendrickx
Pages: 1135 - 1165 - Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach(2019)
Authors: Claire Chigwedere, Scheling Wibowo, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 224 - 238 - Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)(2019)
Authors: Claire Chigwedere, Clare Kyomugasho, Andrea Pallares Pallares, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 462 - 470 - Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells(2018)
Authors: Andrea Pallares Pallares, Clare Kyomugasho, Claire Chigwedere, Marc Hendrickx, Tara Grauwet
Pages: 6544 - 6554 - Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach(2018)
Authors: Claire Chigwedere, Wondyfraw W Tadele, Junjie Yi, Scheling Wibowo, Biniam T Kebede, Ann Van Loey, Tara Grauwet, Marc E Hendrickx
Pages: 224 - 238 - Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking(2018)
Authors: Claire Chigwedere, Clare Kyomugasho, Andrea Pallares Pallares, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 522 - 531 - Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis(2018)
Authors: Andrea Pallares Pallares, Sofie Rousseau, Claire Chigwedere, Clare Kyomugasho, Marc Hendrickx, Tara Grauwet
Pages: 105 - 115 - Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization(2016)
Authors: Agnese Panozzo, Ines Colle, Claire Chigwedere, Marc Hendrickx, Ann Van Loey
Pages: 423 - 432 - Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect(2015)
Authors: Daniel Njoroge, Claire Chigwedere, Stefanie Christiaens, Daniel Ndaka Sila, Marc Hendrickx
Pages: 39 - 49