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Joshua Ombaka Owade
Joshua Ombaka Owade
Sonstige NamenJoshua Ombaka, Joshua Owade, Owade, J.O.
Michigan State Universisty
Bestätigte E-Mail-Adresse bei msu.edu - Startseite
Titel
Zitiert von
Zitiert von
Jahr
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
1232020
Determinants of microbial contamination of street‐vended chicken products sold in Nairobi County, Kenya
BJ Birgen, LG Njue, DM Kaindi, FO Ogutu, JO Owade
International journal of food science 2020 (1), 2746492, 2020
712020
Production, utilization and nutritional benefits of Orange Fleshed Sweetpotato (OFSP) puree bread: A review
JO Owade, GO Abong, MW Okoth
Current Research in Nutrition and Food Science 6 (3), 644, 2018
312018
Trends and constraints in the production and utilization of cowpea leaves in the arid and semi-arid lands of Kenya
JO Owade, GO Abong’, MW Okoth, AW Mwang’ombe
Open Agriculture 5 (1), 325-334, 2020
242020
A review of interventions and parameters used to address milk quality in eastern and southern Africa
ŞÖ Gülzari, JO Owade, OA Ndambi
Food Control, 107300, 2020
242020
Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves
JO Owade, GO Abong', MW Okoth, AW Mwang'ombe, JO Jobor
Food Science & Nutrition 9 (3), 1651-1664, 2021
202021
Sensory attributes of composite breads from shelf storable orange-fleshed sweetpotato puree
T Muzhingi, JO Owade, GO Abong, MW Okoth, S Heck, J Low, D Mbogo, ...
Open Agriculture 3 (1), 459-465, 2018
192018
Harvesting, postharvest handling, hygiene knowledge and practices of guava fruit farmers: A comparative study of two counties of Kenya
JN Katumbi, JK Imungi, GO Abong
African Journal of Food Science, 2021
102021
Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?
BJ Birgen, LG Njue, DWM Kaindi, FO Ogutu, JO Owade
Critical Reviews in Food Science and Nutrition 62 (1), 106-118, 2022
82022
Physico-chemical characteristics, sensory profile and shelf stability of bread incorporating shelf-storable orange fleshed sweetpotato puree
JO Ombaka
University of Nairobi, 2018
62018
A review of the contribution of cowpea leaves to food and nutrition security in East Africa. Food Sci Nutr 8: 36–47
JO Owade, G Abong, M Okoth, AW Mwang
32020
Utilization of croton seed as a possible animal feed: a review
J Ombaka, C Gachuiri, G Abong
32019
Utilization of croton seed as a possible animal feed: a review
JO Owade, CK Gachuiri, GO Abong
Online J. Anim. Feed Res, 2019
32019
Physiochemical characteristics of orange fleshed sweetpotato (Ipomoea batatas) shelf-storable puree composite bread
JO Owade, GO Abong, MW Okoth, S Heck, J Low, T Muzhingi
XXX International Horticultural Congress IHC2018: II International Symposium …, 2018
32018
A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes
JO Owade, GO Abong’, MW Okoth, AW Mwang’ombe
Frontiers in Food Science and Technology 2, 874557, 2022
22022
Overview of the science, technology and innovation landscape of Eastern Africa
TP Ogada, S Partey, J Ramasamy, P Obunga, S Mibey
UNESCO: United Nations Educational, Scientific and Cultural Organisation, 2022
22022
Comparative characterization of trends and patterns of physical and chemical attributes of optimal and traditional processed cowpea leaves
JO Owade, GO Abong’, MW Okoth, AW Mwang’ombe
Journal of Food Quality 2022 (1), 1503221, 2022
22022
Trends and constraints of utilization of preserved cowpea leaves among households in arid and semi-arid lands in Kenya: a convergent mixed method study
JO Owade, GO Abong’, MW Okoth, AW Mwang’ombe
CABI Agriculture and Bioscience 2, 1-11, 2021
22021
Food Safety Knowledge and Hygienic Practices among Vendors of Vegetable Salads in Pipeline Ward of Nairobi County, Kenya
NL Obinda, G Abong, LG Njue, J Ombaka
University of Nairobi, 2021
22021
Optimization of Low-Cost Food Processing Techniques for the Development of Cowpea Leaves Soup Mixes
JO Ombaka
University of Nairobi, 2021
22021
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