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Michael Wandayi Okoth
Michael Wandayi Okoth
Professor of Food Engineering and Food Technology, Faculty of Agriculture, College of
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Jahr
Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients
CN Kunyanga, JK Imungi, MW Okoth, HK Biesalski, V Vadivel
LWT-Food Science and Technology 45 (2), 269-276, 2012
2172012
Antioxidant and antidiabetic properties of condensed tannins in acetonic extract of selected raw and processed indigenous food ingredients from Kenya
CN Kunyanga, JK Imungi, M Okoth, C Momanyi, HK Biesalski, V Vadivel
Journal of food science 76 (4), C560-C567, 2011
1912011
A review of the contribution of cowpea leaves to food and nutrition security in East Africa
JO Owade, G Abong’, M Okoth, AW Mwang’ombe
Food Science & Nutrition 8 (1), 36-47, 2020
1012020
Microbiological quality and contamination level of water sources in Isiolo County in Kenya
AE Onyango, MW Okoth, CN Kunyanga, B Ochieng'Aliwa
Journal of Environmental and Public Health 2018, 2018
902018
A review of occurrence of glycoalkaloids in potato and potato products
DG Omayio, GO Abong, MW Okoth
University of Nairobi, 2016
792016
Evaluation of selected Kenyan potato cultivars for processing into potato crisps
GO Abong, MW Okoth, JK Imungi, JN Kabira
772012
Experimental evaluation of beef drying kinetics in a solar tunnel dryer
EA Mewa, MW Okoth, CN Kunyanga, MN Rugiri
Renewable energy 139, 235-241, 2019
672019
The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice
MW Okoth, AR Kaahwa, JK Imungi
Food Control 11 (4), 305-311, 2000
652000
Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties
G Ooko Abong, T Muzhingi, M Wandayi Okoth, F Ng’ang’a, PE Ochieng, ...
International Journal of Food Science 2020, 2020
552020
Effect of heat moisture–treated Cassava starch and amaranth malt on the quality of sorghum–cassava-amaranth bread
C Onyango, EA Mewa, AW Mutahi, MW Okoth
442013
Antioxidant and type 2 diabetes related functional properties of phytic acid extract from Kenyan local food ingredients: effects of traditional processing methods
CN Kunyanga, JK Imungi, MW Okoth, HK Biesalski, V Vadivel
Ecology of food and nutrition 50 (5), 452-471, 2011
432011
Effect of slice thickness and frying temperature on color, texture and sensory properties of crisps made from four kenyan potato cultivars.
GO Abong, MW Okoth, JK Imungi, JN Kabira
422011
Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions
GO Abong, MW Okoth, EG Karuri, JN Kabira, FM Mathooko
402012
Nutrition status of children under-five years in cassava consuming communities in Nambale, Busia of Western Kenya
RA Nungo, MW Okoth, SK Mbugua
University of Nairobi, 2012
382012
Current status of guava (Psidium Guajava L.) production, utilization, processing and preservation in Kenya: a review
DG Omayio, GO Abong, MW Okoth, CK Gachuiri, AW Mwang'ombe
University of Nairobi, 2019
372019
Effect of packaging and storage temperature on the shelf life of crisps from four Kenyan potato cultivars.
GO Abong, MW Okoth, JK Imungi, JN Kabira
American Journal of Food Technology 6 (10), 882-892, 2011
372011
Assessment of the knowledge and use of pesticides by the tomato farmers in Mwea Region, Kenya
JH Nguetti, JK Imungi, MW Okoth, J Wang’ombe, WF Mbacham, ...
University of Nairobi, 2018
362018
Nutrient contents of raw and processed products from Kenyan potato cultivars
GO Abong, MW Okoth, EG Karuri, JN Kabira, FM Mathooko
Journal of Applied Biosciences 16, 877-886, 2009
362009
The acceptability of camel milk and milk products from north eastern province in some urban areas of Kenya
A Akweya, G Gitao, MW Okoth
African Journal of Food Science 6 (19), 465-473, 2012
342012
Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district, Kenya
FO Wayua, MW Okoth, J Wangoh
African Journal of Food, Agriculture, Nutrition and Development 12 (7), 2012
342012
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