| A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods R Kort, N Westerik, L Mariela Serrano, FP Douillard, W Gottstein, ... Microbial Cell Factories 14, 1-14, 2015 | 98 | 2015 |
| Effect of solar drying on the quality and acceptability of jackfruit leather. S Okilya, IM Mukisa, AN Kaaya Electronic Journal of Environmental, Agricultural & Food Chemistry 9 (1), 2010 | 90 | 2010 |
| Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers) G Ssepuuya, IM Mukisa, D Nakimbugwe Food science & nutrition 5 (1), 103-112, 2017 | 85 | 2017 |
| 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, 2012 | 80 | 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 Narvhus Food science & nutrition 5 (3), 702-712, 2017 | 72 | 2017 |
| Probiotic enrichment and reduction of aflatoxins in a traditional African maize-based fermented food AP Wacoo, IM Mukisa, R Meeme, S Byakika, D Wendiro, W Sybesma, ... Nutrients 11 (2), 265, 2019 | 63 | 2019 |
| Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched … S Natukunda, JH Muyonga, IM Mukisa Food science & nutrition 4 (4), 494-507, 2016 | 59 | 2016 |
| A review of criteria and methods for evaluating the probiotic potential of microorganisms S Byakika, IM Mukisa, YB Byaruhanga, C Muyanja Food Reviews International 35 (5), 427-466, 2019 | 57 | 2019 |
| Comparison of the microbial composition of African fermented foods using amplicon sequencing M Diaz, L Kellingray, N Akinyemi, OO Adefiranye, AB Olaonipekun, ... Scientific reports 9 (1), 13863, 2019 | 54 | 2019 |
| Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure IM Mukisa, CMBK Muyanja, YB Byaruhanga, RB Schüller, T Langsrud, ... Radiation Physics and Chemistry 81 (3), 345-351, 2012 | 50 | 2012 |
| Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour OA Akande, D Nakimbugwe, IM Mukisa Food science & nutrition 5 (6), 1205-1214, 2017 | 46 | 2017 |
| Mycotoxins contamination in foods consumed in Uganda: A 12-year review (2006–18) FB Lukwago, IM Mukisa, A Atukwase, AN Kaaya, S Tumwebaze Scientific African 3, e00054, 2019 | 42 | 2019 |
| Effect of processing, packaging and storage-temperature based hurdles on the shelf stability of sautéed ready-to-eat Ruspolia nitidula G Ssepuuya, RO Aringo, IM Mukisa, D Nakimbugwe Journal of Insects as Food and Feed 2 (4), 245-253, 2016 | 39 | 2016 |
| Unearthing the potential of solid waste generated along the pineapple drying process line in Uganda: A review E Baidhe, J Kigozi, I Mukisa, C Muyanja, L Namubiru, B Kitarikawe Environmental Challenges 2, 100012, 2021 | 35 | 2021 |
| 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 Muyanja Food control 100, 212-219, 2019 | 35 | 2019 |
| Nutritional characteristics of selected insects in Uganda for use as alternative protein sources in food and feed T Bbosa, C Tamale Ndagire, I Muzira Mukisa, KKM Fiaboe, ... Journal of Insect Science 19 (6), 23, 2019 | 34 | 2019 |
| Application of starter cultures in the production of Enturire – a traditional sorghum‐based alcoholic beverage IM Mukisa, D Ntaate, S Byakika Food Science & Nutrition 5 (3), 609-616, 2017 | 30 | 2017 |
| 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 Muyanja International Journal of Food Contamination 6 (1), 1-8, 2019 | 29 | 2019 |
| Proximate composition, provitamin A retention, and shelf life of extruded orange‐fleshed sweet potato and bambara groundnut‐based snacks B Honi, IM Mukisa, RJ Mongi Journal of Food Processing and Preservation 42 (1), e13415, 2018 | 29 | 2018 |
| Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge IM Mukisa, YB Byaruhanga, CMBK Muyanja, M Aijuka, RB Schüller, ... Applied and environmental microbiology 78 (15), 5220-5228, 2012 | 22 | 2012 |
Stellah ByakikaPhDVerified email at mak.ac.ug
