Maurice Ndagijimana
Overview
Explore the profile of Maurice Ndagijimana including associated specialties, affiliations and a list of published articles.
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Articles
27
Citations
654
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Recent Articles
1.
Hrynets Y, Martinez D, Ndagijimana M, Betti M
Heliyon
. 2017 Jul;
3(7):e00348.
PMID: 28736752
Alcalase-derived gelatin hydrolysates were glycated with glucosamine in the presence (+) or absence (-) of transglutaminase (TGase), and their antimicrobial activities toward AW 1.7 were studied. Glycation treatments were subjected...
2.
Hrynets Y, Bhattacherjee A, Ndagijimana M, Martinez D, Betti M
J Agric Food Chem
. 2016 Apr;
64(16):3266-75.
PMID: 27043007
Glucosamine browning at 50 °C with (GlcN/Fe(2+)) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS), H2O2, and (1)O2, along...
3.
Patrignani F, Chinnici F, Serrazanetti D, Vernocchi P, Ndagijimana M, Riponi C, et al.
Front Microbiol
. 2016 Mar;
7:243.
PMID: 26973621
In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking...
4.
Hong P, Ndagijimana M, Betti M
Food Chem
. 2015 Dec;
197 Pt B:1143-52.
PMID: 26675851
Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was...
5.
Hrynets Y, Ndagijimana M, Betti M
PLoS One
. 2015 Sep;
10(9):e0139022.
PMID: 26406447
The extent of glycation and conformational changes of horse myoglobin (Mb) upon glycation with N-acetyl-glucosamine (GlcNAc), glucose (Glc) and glucosamine (GlcN) were investigated. Among tested sugars, the rate of glycation...
6.
Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C
Hrynets Y, Ndagijimana M, Betti M
J Agric Food Chem
. 2015 Jun;
63(27):6249-61.
PMID: 26114422
This experiment compared the in vitro degradation of glucosamine (GlcN), N-acetylglucosamine, and glucose in the presence of NH3 incubated at 37 °C in phosphate buffer from 0.5 to 12 days....
7.
Vernocchi P, Ndagijimana M, Serrazanetti D, Lopez C, Fabiani A, Gardini F, et al.
World J Microbiol Biotechnol
. 2014 Sep;
27(6):1423-33.
PMID: 25187142
The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In...
8.
Khiari Z, Ndagijimana M, Betti M
Poult Sci
. 2014 Jun;
93(9):2347-62.
PMID: 24931971
A process based on the isoelectric solubilization/precipitation (ISP) method was developed to recover collagen from low value poultry by-products. The application of the ISP process to turkey heads generated protein...
9.
Hong P, Gottardi D, Ndagijimana M, Betti M
Food Chem
. 2013 Sep;
142:285-93.
PMID: 24001843
A mixture of novel glycopeptides from glycosylation between cold water fish skin gelatin hydrolysates and glucosamine (GlcN) via transglutaminase (TGase), as well as glycation between fish gelatin hydrolysate and GlcN...
10.
Hrynets Y, Ndagijimana M, Betti M
Food Chem
. 2013 Apr;
139(1-4):1062-72.
PMID: 23561210
Muscle protein functionality plays an important role in routine applications in the food industry. Glycation by the Maillard reaction is a naturally occurring process, which can be used to develop...