All Stories

  1. VARIATIONS IN THE PRECURSORS OF PLAIN BLACK TEA QUALITY PARAMETERS DUE TO LOCATION OF PRODUCTION AND NITROGEN FERTILIZER RATES IN EASTERN AFRICAN CLONAL TEA LEAVES

    Article • Experimental Agriculture, May 2015, Cambridge University Press

    Professor Philip Okinda Owuor

  2. Monitoring the occurrence and distribution of selected organophosphates and carbamate pesticide residues in the ecosystem of Lake Naivasha, Kenya

    Article • Toxicological and Environmental Chemistry, August 2014, Taylor & Francis

    Professor Philip Okinda Owuor

  3. Impacts of climate-induced changes on the distribution of pesticides residues in water and sediment of Lake Naivasha, Kenya

    Article • Environmental Monitoring and Assessment, July 2012, Springer Science + Business Media

    Professor Philip Okinda Owuor

  4. Antinociceptive and antiplasmodial activities of cassane furanoditerpenes from Caesalpinia volkensii H. root bark

    Article • Fitoterapia, January 2012, Elsevier

    Dr ISMAIL O Ishola, Professor Philip Okinda Owuor

  5. Effects of Production Locations and Plucking Intervals on Clonal Tea Fatty Acids Levels in the Kenya Higlands

    Article • Food Science and Technology Research, January 2012, Japanese Society for Food Science and Technology

    Professor Philip Okinda Owuor

  6. Variation in indoor levels of polycyclic aromatic hydrocarbons from burning various biomass types in the traditional grass-roofed households in Western Kenya

    Article • Environmental Pollution, July 2011, Elsevier

    Professor Philip Okinda Owuor

  7. 7α-Acetylugandensolide and antimicrobial properties of Warburgia ugandensis extracts and isolates against sweet potato pathogens

    Article • Phytochemistry Letters, June 2011, Elsevier

    Professor Philip Okinda Owuor

  8. Effects of Genotype, Environment and Management on Yields and Quality of Black Tea

    Article • January 2011, Springer Science + Business Media

    Professor Philip Okinda Owuor

  9. Influence of region of production on relative clonal plain tea quality parameters in Kenya

    Article • Food Chemistry, April 2010, Elsevier

    Professor Philip Okinda Owuor

  10. Anti-Plasmodial and Larvicidal Effects of Surface Exudates ofGardenia ternifolia Aerial Parts

    Article • Research Journal of Pharmacology, February 2010, Science Alert

    Professor Philip Okinda Owuor

  11. Responses of clonal tea to location of production and plucking intervals

    Article • Food Chemistry, July 2009, Elsevier

    Professor Philip Okinda Owuor

  12. Influence of region of production on clonal black tea chemical characteristics

    Article • Food Chemistry, May 2008, Elsevier

    Professor Philip Okinda Owuor

  13. The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential

    Article • Food Chemistry, January 2007, Elsevier

    Professor Philip Okinda Owuor

  14. 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

    Article • Food Chemistry, August 2006, Elsevier

    Professor Philip Okinda Owuor

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

    Article • Food Chemistry, December 2001, Elsevier

    Professor Philip Okinda Owuor

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

    Article • Food Chemistry, February 2001, Elsevier

    Professor Philip Okinda Owuor

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

    Article • Journal of the Science of Food and Agriculture, March 2000, Wiley

    Professor Philip Okinda Owuor

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

    Article • Journal of the Science of Food and Agriculture, March 2000, Wiley

    Professor Philip Okinda Owuor

  19. The effects of blending clonal leaf on black tea quality

    Article • Food Chemistry, August 1999, Elsevier

    Professor Philip Okinda Owuor

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

    Article • Food Chemistry, April 1998, Elsevier

    Professor Philip Okinda Owuor

  21. Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tes Aroma Complex.

    Article • Food Science and Technology International Tokyo, January 1998, Japanese Society for Food Science and Technology

    Professor Philip Okinda Owuor

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

    Article • Journal of the Science of Food and Agriculture, June 1997, Wiley

    Professor Philip Okinda Owuor

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

    Article • Journal of the Science of Food and Agriculture, June 1997, Wiley

    Professor Philip Okinda Owuor

  24. The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea.

    Article • Food Science and Technology International Tokyo, January 1997, Japanese Society for Food Science and Technology

    Professor Philip Okinda Owuor

  25. The Impact of Withering Temperature on Black Tea Quality

    Article • Journal of the Science of Food and Agriculture, March 1996, Wiley

    Professor Philip Okinda Owuor

  26. Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf

    Article • Journal of the Science of Food and Agriculture, December 1995, Wiley

    Professor Philip Okinda Owuor

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

    Article • Food Chemistry, January 1995, Elsevier

    Professor Philip Okinda Owuor

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

    Article • Journal of the Science of Food and Agriculture, December 1994, Wiley

    Professor Philip Okinda Owuor

  29. Changes in the quality parameters of clonal black tea due to fermentation time

    Article • Journal of the Science of Food and Agriculture, March 1994, Wiley

    Professor Philip Okinda Owuor

  30. Changes in theaflavin composition and astringency during black tea fermentation

    Article • Food Chemistry, January 1994, Elsevier

    Professor Philip Okinda Owuor

  31. The response of quality and yield of black tea of twocamellia sinensis varieties to methods and intervals of harvesting

    Article • Journal of the Science of Food and Agriculture, January 1993, Wiley

    Professor Philip Okinda Owuor

  32. Changes in quality parameters of commercial black seedling tea due to the time of the year in the Eastern Highlands of Kenya

    Article • Food Chemistry, January 1992, Elsevier

    Professor Philip Okinda Owuor

  33. A model for predicting black tea quality from the carotenoid and chlorophyll composition of fresh green tea leaf

    Article • Journal of the Science of Food and Agriculture, January 1992, Wiley

    Professor Philip Okinda Owuor

  34. Response of tea quality parameters to time of year and nitrogen fertiliser

    Article • Journal of the Science of Food and Agriculture, January 1991, Wiley

    Professor Philip Okinda Owuor

  35. Changes in the quality parameters of seedling tea due to height and frequency of mechanical harvesting

    Article • Journal of the Science of Food and Agriculture, January 1991, Wiley

    Professor Philip Okinda Owuor

  36. Variations in the leaf standard, chemical composition and quality of black tea (Camellia sinensis) due to plucking intervals

    Article • Journal of the Science of Food and Agriculture, January 1990, Wiley

    Professor Philip Okinda Owuor

  37. Levels of aluminium in green leaf of clonal teas, black tea and black tea liquors, and effects of rates of nitrogen fertilizers on the aluminium black tea contents

    Article • Food Chemistry, January 1990, Elsevier

    Professor Philip Okinda Owuor

  38. The effects of altitude on the chemical composition of black tea

    Article • Journal of the Science of Food and Agriculture, January 1990, Wiley

    Professor Philip Okinda Owuor

  39. Plucking standard effects and the distribution of fatty acids in the tea (Camellia sinensis (L.)) leaves

    Article • Food Chemistry, January 1990, Elsevier

    Professor Philip Okinda Owuor

  40. Effects of nitrogen fertilizers on the aluminium contents of mature tea leaf and extractable aluminium in the soil

    Article • Plant and Soil, October 1989, Springer Science + Business Media

    Professor Philip Okinda Owuor

  41. Studies on the use of shade in tea plantations in Kenya: Effects on chemical composition and quality of made tea

    Article • Journal of the Science of Food and Agriculture, January 1988, Wiley

    Professor Philip Okinda Owuor

  42. Changes in the chemical composition and quality of black tea due to plucking standards.

    Article • Agricultural and Biological Chemistry, January 1987, Taylor & Francis

    Professor Philip Okinda Owuor

  43. Effects of nitrogenous fertilizers on the chemical composition of CTC black tea.

    Article • Agricultural and Biological Chemistry, January 1987, Taylor & Francis

    Professor Philip Okinda Owuor

  44. Optimising fermentation time in black tea manufacture

    Article • Food Chemistry, January 1986, Elsevier

    Professor Philip Okinda Owuor

  45. Caffeine contents of clonal tea; seasonal variations and effects of plucking standards under Kenyan conditions

    Article • Food Chemistry, January 1986, Elsevier

    Professor Philip Okinda Owuor

  46. Theaflavin analysis of black tea—Problems and prospects

    Article • Food Chemistry, January 1985, Elsevier

    Professor Philip Okinda Owuor