Author

Yusuf B Byaruhanga

Assoc. Professor, Makerere University - Cited by 1,209 - Food Product & Process Developement - Food Quality & Safety - and Technology Transfer & Commercialization

Biography

Dr. Yusuf B. Byaruhanga is a Senior Lecturer in the Department of Food Technology and Nutrition (FTN). Yusuf teaches a number of undergraduate and graduate courses and is heavily involved in research. His research thrust is in the areas of food quality assurance and management systems.
Title
Cited by
Year
Determinants of anaemia among pregnant women in rural Uganda
MA Mbule, YB Byaruhanga, M Kabahenda, A LubowaRural and remote health 13 (2), 1-15, 2013201
95
2013
The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods
IM Mukisa, D Porcellato, YB Byaruhanga, CMBK Muyanja, K Rudi, ...International Journal of Food Microbiology 160 (1), 1-10, 2012201
71
2012
Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
IM Mukisa, YB Byaruhanga, CMBK Muyanja, T Langsrud, JA NarvhusFood science & nutrition 5 (3), 702-712, 2017201
64
2017
A review of criteria and methods for evaluating the probiotic potential of microorganisms
S Byakika, IM Mukisa, YB Byaruhanga, C MuyanjaFood Reviews International 35 (5), 7-466, 2019201
42
2019
Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of …
S Byakika, IM Mukisa, YB Byaruhanga, D Male, C MuyanjaFood control 100, 212-219, 2019201
28
2019
Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
S Byakika, IM Mukisa, AP Wacoo, R Kort, YB Byaruhanga, C MuyanjaInternational Journal of Food Contamination 6 (1), 1-8, 2019201
23
2019
Production and utilization of jackfruit (Artocarpus heterophyllus) in Uganda
J Balamaze, JH Muyonga, YB ByaruhangaAfrican Journal of Food, Agriculture, Nutrition and Development 19 (2 …, 2019201
21
2019
Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam.) roots
A Nabubuya, A Namutebi, Y Byaruhanga, J Narvhus, T WicklundFood science & nutrition 5 (6), 1088-1097, 2017201
19
2017
Optimization of texture in sorghum ice cream cone production using sensory analysis
J Kigozi, N Banadda, Y Byaruhanga, A Kaaya, L MusokeThe Open Food Science Journal 8 (1), 2014201
16
2014
Physico-chemical characteristics of selected jackfruit (Artocarpus heterophyllus Lam.) varieties
J Balamaze, JH Muyonga, YB ByaruhangaJournal of Food Research 8 (4), 11-22, 2019201
14
2019
Optimization of drying conditions for jackfruit pulp using refractance window drying technology
S Nansereko, J Muyonga, YB ByaruhangaFood Science & Nutrition 10 (5), 33-43, 2022202
13
2022
Characterisation of the physico-chemical properties of selected white sorghum grain and flours for the production of ice cream cones
J Kigozi, Y Byaruhanga, N Banadda, A KaayaThe Open Food Science Journal 7 (1), 202
13
2013
Solanum anguivi Lam. Fruits: Their Potential Effects on Type 2 Diabetes Mellitus
AMS Nakitto, JH Muyonga, YB Byaruhanga, AE WagnerMolecules 26 (7), 2044, 2021202
12
2021
Probiotic potential of lactic acid starter cultures isolated from a traditional fermented sorghum-millet beverage
S Byakika, IM Mukisa, YB Byaruhanga, C MuyanjaInternational Journal of Microbiology 2020, 2020202
11
2020
Performance evaluation of a hammer mill during grinding of maize grains.
R Mugabi, YB Byaruhanga, KM Eskridge, CL WellerAgricultural Engineering International: CIGR Journal 21 (2), 2019201
10
2019
Sorghum ice cream cone texture; correlations between instrumental and sensory analysis
J Kigozi, N Banadda, Y Byaruhanga, A Kaaya, F LuleJournal of Advances in Food Science & Technology 3 (3), 134-145, 2016201
8
2016
Properties of extrudates from sorghum varieties
YB Byaruhanga, V Kassozi, R Wafoyo, C Mugoya, C MasigaAfrican Crop Science Journal 22, 29-36, 2014201
8
2014
Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources
D Nabuuma, D Nakimbugwe, YB Byaruhanga, FK Saalia, RD Phillips, ...International Journal of Food Sciences and Nutrition 64 (4), 46-45, 2013201
7
2013
Sorghum malt extract as a growth medium for lactic acid bacteria cultures: A case of Lactobacillus plantarum MNC 21
S Byakika, IM Mukisa, YB ByaruhangaInternational Journal of Microbiology 2020, 1-, 2020202
7
2020
Development of the process for a drinkable plant-based infant food
D Nabuuma, D Nakimbugwe, YB Byaruhanga, FK Saalia, RD Phillips, ...J Nutr Food Sci 3 (210), 2, 2013201
6
2013

Referred From: https://scholar.google.com/citations?user=89d7i7MAAAAJ&hl=en&oi=sra

Cited by
Citations 1209
h-index 19
i10-index 30
Open Access Journals