Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Wafula, EN"'
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol. 22 No. 4 (2022); 20215-20230
Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being inco
Akademický článek
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Autor:
Wekesa TB; Institute of Biotechnology Research, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya., Wafula EN; Department of Physical and Biological Sciences, Bomet University College, Bomet, Kenya., Kavesu N; Institute of Biotechnology Research, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya., Sangura RM; Department of Management Science and Entrepreneurship, Bomet University College, Bomet, Kenya.
Publikováno v:
Journal of basic microbiology [J Basic Microbiol] 2023 Nov; Vol. 63 (11), pp. 1293-1304. Date of Electronic Publication: 2023 Jun 13.
Autor:
Wafula EN; Department of Public Health, Bomet University College, P.O. Box 701-20400, Bomet, Kenya., Muhonja CN; Department of Biological Sciences, Machakos University, P. O. Box 136-90100, Machakos, Kenya., Kuja JO; College of Graduate Studies and Research, Mount Kenya University, P.O Box 342-01000, Thika, Kenya., Owaga EE; Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, P.O. Box 657-10100, Nyeri, Kenya., Makonde HM; Department of Pure & Applied Sciences, Technical University of Mombasa, P.O Box 90420-80100, Mombasa, Kenya., Mathara JM; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya., Kimani VW; Division of Industrial Microbiology and Biotechnology, Kenya Industrial Research and Development Institute, P.O Box 30650-00200, Nairobi, Kenya.
Publikováno v:
Journal of toxicology [J Toxicol] 2022 Feb 22; Vol. 2022, pp. 2397767. Date of Electronic Publication: 2022 Feb 22 (Print Publication: 2022).
Autor:
Wafula EN; KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya. Electronic address: elizabethnakhungu.wafula@kuleuven.be., Onduso M; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya., Wainaina IN; KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium., Buvé C; KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium., Kinyanjui PK; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya., Githiri SM; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Agriculture and Environmental Resources, Department of Horticulture and Food Security, P.O. Box 62, 000-00200 Nairobi, Kenya., Saeys W; KU Leuven, Department of Biosystems (BIOSYST), Division of Mechatronics, Biostatistics and Sensors (MeBios), Kasteelpark Arenberg30, Box 2456, 3001 Leuven, Belgium., Sila DN; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya., Hendrickx M; KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: marceg.hendrickx@kuleuven.be.
Publikováno v:
Food chemistry [Food Chem] 2022 Jan 30; Vol. 368, pp. 130773. Date of Electronic Publication: 2021 Aug 05.
Autor:
Irakoze ML; Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya., Wafula EN; Department of Physical and Biological Sciences, Bomet University College, P.O. Box 701-20400, Bomet, Kenya., Owaga E; Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya.
Publikováno v:
International journal of food science [Int J Food Sci] 2021 Dec 15; Vol. 2021, pp. 3400329. Date of Electronic Publication: 2021 Dec 15 (Print Publication: 2021).
Autor:
Kiama CW; Department of Botany, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200 Nairobi, Kenya., Njire MM; Department of Botany, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200 Nairobi, Kenya., Kambura AK; School of Agriculture, Earth and Environmental Sciences, Taita Taveta University, P. O. Box 635-80300 Voi, Kenya., Mugweru JN; School of Pure and Applied Sciences, University of Embu, P. O. Box 6 -60100, Embu, Kenya., Matiru VN; Department of Botany, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200 Nairobi, Kenya., Wafula EN; Department of Physical and Biological Sciences, Bomet University College, P.O Box 701-20400, Bomet Kenya., Kagali RN; Department of Zoology, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200 Nairobi, Kenya., Kuja JO; Department of Botany, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200 Nairobi, Kenya.
Publikováno v:
Current research in microbial sciences [Curr Res Microb Sci] 2021 Sep 10; Vol. 2, pp. 100066. Date of Electronic Publication: 2021 Sep 10 (Print Publication: 2021).
Autor:
Stoll DA; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany., Wafula EN; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany; Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P.O. Box 62000, 00200 Nairobi, Kenya., Mathara JM; Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P.O. Box 62000, 00200 Nairobi, Kenya., Trierweiler B; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany., Kulling SE; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany., Huch M; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany. Electronic address: melanie.huch@mri.bund.de.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2021 Mar 16; Vol. 342, pp. 109056. Date of Electronic Publication: 2021 Jan 17.
Autor:
Wafula EN; Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Kiel, Germany.; Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany.; Jomo Kenyatta University of Agriculture and Technology, Food Science and Technology, Nairobi, Kenya., Brinks E; Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany., Becker B; Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Kiel, Germany., Huch M; Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Kiel, Germany., Trierweiler B; Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Kiel, Germany., Mathara JM; Jomo Kenyatta University of Agriculture and Technology, Food Science and Technology, Nairobi, Kenya., Oguntoyinbo FA; Department of Microbiology, Faculty of Science, University of Lagos, Akoka, Lagos, Nigeria., Cho GS; Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany gyusung.cho@mri.bund.de., Franz CMAP; Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany.
Publikováno v:
Genome announcements [Genome Announc] 2017 Aug 17; Vol. 5 (33). Date of Electronic Publication: 2017 Aug 17.