| Comprehensive understanding of roller milling on the physicochemical properties of red lentil and yellow pea flours MK Pulivarthi, E Nkurikiye, J Watt, Y Li, K Siliveru Processes 9 (10), 1836, 2021 | 22 | 2021 |
| Significance of milling methods on brown teff flour, dough, and bread properties MK Pulivarthi, M Selladurai, E Nkurikiye, Y Li, K Siliveru Journal of Texture Studies 53 (4), 478-489, 2022 | 13 | 2022 |
| Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes E Nkurikiye, MK Pulivarthi, A Bhatt, K Siliveru, Y Li Journal of Food Engineering 357, 111647, 2023 | 10 | 2023 |
| Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties S Doddabematti Prakash, E Nkurikiye, B Rajpurohit, Y Li, K Siliveru Journal of Texture Studies 54 (1), 92-104, 2023 | 6 | 2023 |
| Bread‐making properties of different pulse flours in composites with refined wheat flour E Nkurikiye, R Xiao, M Tilley, K Siliveru, Y Li Journal of Texture Studies 54 (2), 311-322, 2023 | 5 | 2023 |
| Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour E Nkurikiye, G Chen, M Tilley, X Wu, G Zhang, A Fritz, Y Li Cereal Chemistry 100 (6), 1250-1262, 2023 | 2 | 2023 |
| Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread M Jo, J Shi, E Nkurikiye, Y Li, YC Shi International Journal of Biological Macromolecules 274, 133439, 2024 | | 2024 |
| Physicochemical, rheological, and baking properties of wheat flours from different mill streams E Nkurikiye, H Lou, F Churchill, J Watt, P Blodgett, E Karkle, K Siliveru, ... Cereal Chemistry 101 (3), 468-479, 2024 | | 2024 |
| Milling of chickpea, lentil, and yellow pea and flowability, rheology, and bread-making properties of the flours E Nkurikiye | | 2022 |
| Physical Properties and Milling Processes of Chickpea and Cowpea E Nkurikiye, Y Li Chickpea and Cowpea, 20-49, 0 | | |
