1 Jan 2026Open access
Vernonia amygdalina as a hop substitute in red sorghum beer: Effects on fermentation performance and physicochemical propertiesPublisher siteCurrent Research in Food Science, Fermentation and Sensory Analysis
Active, last published 2026
In food composition and properties
Jean-Claude T.
Bwanganga
Scholar“Research focused on Food composition and properties and adjacent fields.”
Université de Kinshasa (UNIKIN)
DR Congo
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01 · About the work
What I study
ean-Claude T. Bwanganga is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Jean-Claude's work has been cited 16 times across 4 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×7Biofuel production and bioconversion×5Fermentation and Sensory Analysis×3Enzyme Production and Characterization×3Bioenergy crop production and management×2
04 · Where I am
Affiliations
Affiliation on published researchInstitut Supérieur de Développement Rural, DR CongoDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
6 works10 Oct 2025Open access2cites
Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentationPublisher siteAMB Express, Food composition and properties
25 Oct 2024Open access
Enhancing Saccharomyces cerevisiae alcohol production by Discoloring red sorghum (Sorghum bicolor L. Moench) malt: use of Gompertz 3-parameters ModelPublisher siteResearch Square, Ruminant Nutrition and Digestive Physiology
18 Sept 2024
Effect of the Digestibility of Cassava Flour (Manihot esculenta Crantz) by Enzymes Extracted from Corn MaltPublisher siteApplied Biochemistry and Biotechnology, Cassava research and cyanide
20 Mar 2024Open access
Effect of the digestibility of cassava flour (Manihot esculenta crantz) by enzymes extracted from corn maltPublisher siteResearch Square, Cassava research and cyanide
24 Jan 20233cites
Study of a Sorghum Malt Wort Supplemented with <i>Vernonia amygdalina</i> Extract, a Substitute Hop Compound for BitternessPublisher siteJournal of the American Society of Brewing Chemists, Fermentation and Sensory Analysis
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