Search Results - "Owuor, PO" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Comparative evaluation of ELISA kit and HPLC DAD for the determination of chlorpyrifos ethyl residues in water and sediments

Comparative evaluation of ELISA kit and HPLC DAD for the determination of chlorpyrifos ethyl residues in water and sediments

by Otieno, P.O., Owuor, P.O., Lalah, J.O., Pfister, G., Schramm, K.-W.
Published in Talanta (Oxford) (15.12.2013)

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Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

by Obanda, Martin, Okinda Owuor, P, Mang'oka, Richard
Published in Food chemistry (01.12.2001)

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$Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour$

Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

by Obanda, M, Owuor, P.O, Mang'oka, R, Kavoi, M.M
Published in Food chemistry (01.04.2004)

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The relationship between some chemical parameters and sensory evaluations for plain black tea ( Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa

The relationship between some chemical parameters and sensory evaluations for plain black tea ( Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa

by Okinda Owuor, P., Obanda, Martin, Nyirenda, Hastings E., Mphangwe, Nicholas I.K., Wright, Louwrance P., Apostolides, Zeno
Published in Food chemistry (01.08.2006)

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Influence of Geographical Area of Production on the Caffeine and Flavan-3-ol Profiles of Selected Clonal Green Tea Leaves from Smallholder Tea Farms in Kenya

Influence of Geographical Area of Production on the Caffeine and Flavan-3-ol Profiles of Selected Clonal Green Tea Leaves from Smallholder Tea Farms in Kenya

by Mose, MT, Ochanda, SO, Moseti, KO, Wanyoko, JK, Owuor, PO, Kinyua, JK, Kariuki, D, Magiri, EN, Obanda, MA
Published in International journal of tea science (30.03.2018)

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Catechins and Plain Black Tea Parameters Variations in Selected Tea Growing Agro-Ecological Zones in Kenya

Catechins and Plain Black Tea Parameters Variations in Selected Tea Growing Agro-Ecological Zones in Kenya

by Mose, MT, Ochanda, SO, Moseti, KO, Wanyoko, JK, Owuor, PO, Kinyua, JK, Kariuki, D, Magiri, EN, Obanda, MA
Published in International journal of tea science (30.03.2018)

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Productivity and nitrogen use of tea plantations in relation to age and genotype

Productivity and nitrogen use of tea plantations in relation to age and genotype

by Kamau, D.M., Spiertz, J.H.J., Oenema, O., Owuor, P.O.
Published in Field crops research (01.07.2008)

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Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration

Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration

by Owuor, P.Okinda, Obanda, Martin
Published in Food chemistry (2001)

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Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas

Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas

by Obanda, Martin, Owuor, P Okinda, Taylor, Sarah J
Published in Journal of the science of food and agriculture (01.06.1997)

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DEVELOPMENT OF A MULTIPLEX PCR TECHNIQUE FOR SIMULTANEOUS DETECTION OF SWEET POTATO FEATHERY MOTTLE VIRUS AND SWEET POTATO CHLOROTIC STUNT VIRUS

DEVELOPMENT OF A MULTIPLEX PCR TECHNIQUE FOR SIMULTANEOUS DETECTION OF SWEET POTATO FEATHERY MOTTLE VIRUS AND SWEET POTATO CHLOROTIC STUNT VIRUS

by Opiyo, S.A., Ateka, E.M., Owuor, P.O., Manguro, L.O.A., Miano, D.W.
Published in Journal of plant pathology (01.07.2010)

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The changes in black tea quality due to variations of plucking standard and fermentation time

The changes in black tea quality due to variations of plucking standard and fermentation time

by Okinda Owuor, P, Obanda, Martin
Published in Food chemistry (01.04.1998)

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The effects of blending clonal leaf on black tea quality

The effects of blending clonal leaf on black tea quality

by Owuor, P.Okinda, Obanda, Martin
Published in Food chemistry (01.08.1999)

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Quality response of clonal black tea to nitrogen fertiliser, plucking interval and plucking standard

Quality response of clonal black tea to nitrogen fertiliser, plucking interval and plucking standard

by Owuor, P Okinda, Ng'etich, Wilson K, Obanda, Martin
Published in Journal of the science of food and agriculture (01.03.2000)

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Minimum Tea Hectarage Hypothesis: The Case of Smallholder Tea Sub-Sector in Kenya

Minimum Tea Hectarage Hypothesis: The Case of Smallholder Tea Sub-Sector in Kenya

by Kavoi, MM, Owuor, PO, Siele, DK
Published in Journal of agriculture, science, and technology (Nairobi, Kenya) (19.05.2005)

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A Measure of Economic Rationality in the Smallholder Tea Sub-Sector in Kenya

A Measure of Economic Rationality in the Smallholder Tea Sub-Sector in Kenya

by Kavoi, MM, Owuor, PO, Siele, DK, Oluoch-Kosura, W
Published in Journal of agriculture, science, and technology (Nairobi, Kenya) (19.05.2005)

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A Test for Relative Efficiency in the Smallholder Tea Sub-sector in Kenya

A Test for Relative Efficiency in the Smallholder Tea Sub-sector in Kenya

by Kavoi, MM, Owuor, PO, Siele, DK, Oluoch-Kosura, W
Published in Journal of agriculture, science, and technology (Nairobi, Kenya) (19.05.2005)

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Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations

Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations

by Owuor, P.Okinda, Obanda, Martin
Published in Food chemistry (1995)

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Changes in theaflavin composition and astringency during black tea fermentation

Changes in theaflavin composition and astringency during black tea fermentation

by Owuor, Philip O., McDowell, Ian
Published in Food chemistry (1994)

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Clonal variations in the response of black tea quality due to plucking standards

Clonal variations in the response of black tea quality due to plucking standards

by Obanda, Martin, Owuor, Philip O.
Published in Food chemistry (1995)

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Response of some black tea quality parameters to nitrogen fertiliser rates and plucking frequencies

Response of some black tea quality parameters to nitrogen fertiliser rates and plucking frequencies

by Owuor, P.O, Odhiambo, H.O
Published in Journal of the science of food and agriculture (01.12.1994)

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