Personal information

Other IDs

Scopus Author ID: 57038861400

Keywords

Sensory Aspects of Foods, Storage and Processing of Pulses, Fingerprinting of Volatile Compounds

Countries

Canada

Activities

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Education and qualifications (3)

KU Leuven: Leuven, Vlaams-Brabant, BE

2014-10-01 to 2018-06-18 | PhD (Microbial and Molecular Systems)
Education
Source: Self-asserted source
Claire Maria Chigwedere

KU Leuven: Leuven, Vlaanderen, BE

2012-09-24 to 2014-07-04 | MSc Food Technology (Microbial and Molecular Systems)
Education
Source: Self-asserted source
Claire Maria Chigwedere

Chinhoyi University of Technology: Chinhoyi, Mashonaland West, ZW

2004-08-23 to 2008-06-27 | B.Tech Postharvest Technology (Food Science and Technology)
Education
Source: Self-asserted source
Claire Maria Chigwedere

Works (6)

Sensory Assessment of Pressure‐Cooked and Pureed Pulses Reveals Similarities for Chickpea/Yellow Pea and Dry Bean/Faba Bean

Sustainable Food Proteins
2025-06 | Journal article
DOI: 10.1002/sfp2.70007
Contributors: Claire M. Chigwedere; Janitha P. D. Wanasundara; Phyllis J. Shand
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Sensory assessment of pressure-cooked and pureed pulses reveals similarities for chickpea/yellow pea and dry bean/faba bean

2024-09-23 | Preprint
DOI: 10.22541/au.172712360.04243240/v1
Contributors: Claire Chigwedere; Janitha Wanasundara; Phyllis Shand
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Crossref

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Comprehensive Reviews in Food Science and Food Safety
2022-03 | Journal article
DOI: 10.1111/1541-4337.12893
Contributors: Claire M. Chigwedere; Janitha P. D. Wanasundara; Phyllis J. Shand
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Crossref

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Comprehensive Reviews in Food Science and Food Safety
2021-05 | Journal article
DOI: 10.1111/1541-4337.12735
Contributors: Yikai Ren; Tommy Z. Yuan; Claire Maria Chigwedere; Yongfeng Ai
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Crossref

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Comprehensive Reviews in Food Science and Food Safety
2019-07 | Journal article
DOI: 10.1111/1541-4337.12461
Contributors: Claire M. Chigwedere; Daniel M. Njoroge; Ann M. Van Loey; Marc E. Hendrickx
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Crossref

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)

Food Research International
2019-02 | Journal article
DOI: 10.1016/j.foodres.2018.08.062
Contributors: Claire M. Chigwedere; Cornelius M. Nkonkola; Shrijana Rai; Clare Kyomugasho; Zahra Jamsazzadeh Kermani; Andrea Pallares Pallares; Ann M. Van Loey; Tara Grauwet; Marc E. Hendrickx
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