Author

Henry Tafiire

Observed name: Tafiire, Henry

Institutions: Mildmay Uganda, Kyambogo University, KU Leuven

Observed institutions: Mildmay Uganda, Kyambogo University, KU Leuven

ORCID: 0000-0002-3293-1147

Observed ORCID: 0000-0002-3293-1147

OpenAlex ID: A5043229952

Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study

2025 · Robert Lugumira, Henry Tafiire, et al. · Foods · 23

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A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

2024 · Henry Tafiire, Irene Njoki Wainaina, et al. · Journal of Food Engineering · 17

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The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development

2021 · Shruti Aravindakshan, Clare Kyomugasho, et al. · Journal of Food Engineering · 15

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Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening

2025 · Nguyen T.H. An, Annu Mathew, et al. · Food Structure · 9

Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes

2025 · Henry Tafiire, Boniface Brian Odong, et al. · Journal of Food Engineering · 8

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Effect of a complex lifestyle intervention to optimize metabolic health among females of reproductive age in urban Uganda, a randomized controlled trial

2022 · Peter Yiga, Bart Van der Schueren, et al. · American Journal of Clinical Nutrition · 5

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The conceptual framework for a combined food literacy and physical activity intervention to optimize metabolic health among women of reproductive age in urban Uganda

2022 · Peter Yiga, Wendy Van Lippevelde, et al. · BMC Public Health · 4

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Detailed analysis of phytate and its hydrolysis during postharvest ageing of common beans (Phaseolus vulgaris L.): methodology, accession-specific variation, and mechanisms

2026 · Henry Tafiire, Jelle Van Audenhove, et al. · Food Chemistry · 1

Mechanisms of the hard-to-cook phenomena in common beans: A quantitative microscopic perspective

2026 · Thi Hoai An Nguyen, Henry Tafiire, et al. · LWT · 1

Thermal processing-induced changes in the concentration and bioaccessibility of micronutrients and phytochemicals in African leafy vegetables

2026 · Robert Lugumira, Josephine Kayaga, et al. · Applied Food Research

Impact of seed-to-seed size and hardness heterogeneity on in vitro starch digestibility of common beans

2026 · Kequan Ren, Dorine Duijsens, et al. · LWT

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The use of a texture-based classification approach to elucidate the pectin-cation-phytate mechanism underlying hard-to-cook development across common bean (Phaseolus vulgaris L.) accessions

2026 · Henry Tafiire, Mary Njeri Kimiri, et al. · Journal of Food Engineering

Biochemische mechanismen die verantwoordelijk zijn voor na-oogstveroudering en kookkinetiek in verschillende accessies van gewone bonen

2026 · Tafiire, Henry · Lirias

Precooking and rehydration strategies of common bean seeds (Phaseolus vulgaris L.) determine their regeneration properties

2026 · Nguyen T.H. An, Annu Mathew, et al. · Food Structure

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Impact of Processing on health-related compounds in selected Leafy Vegetables

2024 · Lugumira, Robert, Tafiire, Henry, et al. · Lirias (KU Leuven)

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Works count: 27

Citation count: 83

H-index: 5

I10-index: 3