| Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability B Muhoza, S Xia, J Cai, X Zhang, E Duhoranimana, J Su Food Hydrocolloids 87, 712-722, 2019 | 166 | 2019 |
| Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism E Duhoranimana, E Karangwa, L Lai, X Xu, J Yu, S Xia, X Zhang, ... Food Hydrocolloids 69, 111-120, 2017 | 129 | 2017 |
| Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots M Zhang, X Chen, K Hayat, E Duhoranimana, X Zhang, S Xia, J Yu, ... Food research international 109, 72-81, 2018 | 109 | 2018 |
| Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine H Cui, J Yu, S Xia, E Duhoranimana, Q Huang, X Zhang Food chemistry 271, 47-53, 2019 | 85 | 2019 |
| Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine H Cui, C Jia, K Hayat, J Yu, S Deng, E Karangwa, E Duhoranimana, S Xia, ... RSC advances 7 (72), 45442-45451, 2017 | 81 | 2017 |
| Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates I Habinshuti, X Chen, J Yu, O Mukeshimana, E Duhoranimana, ... LWT 101, 694-702, 2019 | 72 | 2019 |
| Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA) E Duhoranimana, J Yu, O Mukeshimana, I Habinshuti, E Karangwa, X Xu, ... Food hydrocolloids 80, 149-159, 2018 | 57 | 2018 |
| Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products E Karangwa, X Zhang, N Murekatete, K Masamba, LV Raymond, ... European Food Research and Technology 240 (5), 939-960, 2015 | 44 | 2015 |
| Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine … H Cui, K Hayat, C Jia, E Duhoranimana, Q Huang, X Zhang, CT Ho Journal of agricultural and food chemistry 66 (38), 10077-10085, 2018 | 42 | 2018 |
| Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method Q Liu, H Cui, B Muhoza, E Duhoranimana, S Xia, K Hayat, S Hussain, ... Food Hydrocolloids 105, 105789, 2020 | 41 | 2020 |
| Preparation and characterization of magnetic molecularly imprinted polymers for the extraction of hexamethylenetetramine in milk samples X Xu, E Duhoranimana, X Zhang Talanta 163, 31-38, 2017 | 38 | 2017 |
| Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength X Wang, L Liu, S Xia, B Muhoza, J Cai, X Zhang, E Duhoranimana, J Su Food Hydrocolloids 93, 10-18, 2019 | 37 | 2019 |
| Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography–mass spectrometry … M Zhang, E Karangwa, E Duhoranimana, X Zhang, S Xia, J Yu, M Xu Flavour and Fragrance Journal 32 (6), 470-483, 2017 | 32 | 2017 |
| Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types E Karangwa, J de Dieu Habimana, Y Jingyang, N Murekatete, X Zhang, ... International Journal of Food Engineering 13 (3), 2017 | 32 | 2017 |
| Contribution of crosslinking products in the flavour enhancer processing: The new concept of Maillard peptide in sensory characteristics of Maillard reaction systems E Karangwa, N Murekatete, J de Dieu Habimana, K Masamba, ... Journal of food science and technology 53 (6), 2863-2875, 2016 | 31 | 2016 |
| Determination of methenamine residues in edible animal tissues by HPLC-MS/MS using a modified QuEChERS method: validation and pilot survey in actual samples X Xu, X Zhang, E Duhoranimana, Y Zhang, P Shu Food Control 61, 99-104, 2016 | 30 | 2016 |
| Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression F Yin, E Karangwa, S Song, E Duhoranimana, S Lin, H Cui, X Zhang Journal of Chromatography B 1105, 217-227, 2019 | 26 | 2019 |
| Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction H Cui, E Duhoranimana, E Karangwa, C Jia, X Zhang Food chemistry 246, 442-447, 2018 | 22 | 2018 |
| Validation of a simple extraction method for oil bodies isolated from peanuts F Zaaboul, E Matabaro, H Raza, BD Xin, E Duhoranimana, C Cao, Y Liu European Journal of Lipid Science and Technology 120 (2), 1700363, 2018 | 19 | 2018 |
| Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking Q Liu, H Cui, B Muhoza, E Duhoranimana, K Hayat, X Zhang, CT Ho Journal of agricultural and food chemistry 69 (4), 1348-1358, 2021 | 18 | 2021 |
