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Results: 1-11 |
Results: 11
THE CHANGES IN BLACK TEA QUALITY DUE TO VARIATIONS OF PLUCKING STANDARD AND FERMENTATION TIME
Authors: OWUOR PO OBANDA M
Citation: Po. Owuor et M. Obanda, THE CHANGES IN BLACK TEA QUALITY DUE TO VARIATIONS OF PLUCKING STANDARD AND FERMENTATION TIME, Food chemistry, 61(4), 1998, pp. 435-441
FLAVANOL COMPOSITION AND CAFFEINE CONTENT OF GREEN LEAF AS QUALITY POTENTIAL INDICATORS OF KENYAN BLACK TEAS
Authors: OBANDA M OWUOR PO TAYLOR SJ
Citation: M. Obanda et al., FLAVANOL COMPOSITION AND CAFFEINE CONTENT OF GREEN LEAF AS QUALITY POTENTIAL INDICATORS OF KENYAN BLACK TEAS, Journal of the Science of Food and Agriculture, 74(2), 1997, pp. 209-215
THE IMPACT OF WITHERING TEMPERATURE ON BLACK TEA QUALITY
Authors: OWUOR PO OBANDA M
Citation: Po. Owuor et M. Obanda, THE IMPACT OF WITHERING TEMPERATURE ON BLACK TEA QUALITY, Journal of the Science of Food and Agriculture, 70(3), 1996, pp. 288-292
CLONAL VARIATION IN THE INDIVIDUAL THEAFLAVIN LEVELS AND THEIR IMPACTON ASTRINGENCY AND SENSORY EVALUATIONS
Authors: OWUOR PO OBANDA M
Citation: Po. Owuor et M. Obanda, CLONAL VARIATION IN THE INDIVIDUAL THEAFLAVIN LEVELS AND THEIR IMPACTON ASTRINGENCY AND SENSORY EVALUATIONS, Food chemistry, 54(3), 1995, pp. 273-277
CLONAL VARIATIONS IN THE RESPONSE OF BLACK TEA QUALITY DUE TO PLUCKING STANDARDS
Authors: OBANDA M OWUOR PO
Citation: M. Obanda et Po. Owuor, CLONAL VARIATIONS IN THE RESPONSE OF BLACK TEA QUALITY DUE TO PLUCKING STANDARDS, Food chemistry, 53(4), 1995, pp. 381-384
IMPACT OF SHOOT MATURITY ON CHLOROPHYLL CONTENT, COMPOSITION OF VOLATILE FLAVOR COMPOUNDS AND PLAIN BLACK TEA CHEMICAL-QUALITY PARAMETERS OF CLONAL LEAF
Authors: OBANDA M OWUOR PO
Citation: M. Obanda et Po. Owuor, IMPACT OF SHOOT MATURITY ON CHLOROPHYLL CONTENT, COMPOSITION OF VOLATILE FLAVOR COMPOUNDS AND PLAIN BLACK TEA CHEMICAL-QUALITY PARAMETERS OF CLONAL LEAF, Journal of the Science of Food and Agriculture, 69(4), 1995, pp. 529-534
EFFECTS OF WITHER AND PLUCKING METHODS ON THE BIOCHEMICAL AND CHEMICAL-PARAMETERS OF SELECTED KENYAN TEA
Authors: OBANDA M OWUOR PO
Citation: M. Obanda et Po. Owuor, EFFECTS OF WITHER AND PLUCKING METHODS ON THE BIOCHEMICAL AND CHEMICAL-PARAMETERS OF SELECTED KENYAN TEA, Discovery and innovation, 6(2), 1994, pp. 190-197
CHANGES IN THEAFLAVIN COMPOSITION AND ASTRINGENCY DURING BLACK TEA FERMENTATION
Authors: OWUOR PO MCDOWELL I
Citation: Po. Owuor et I. Mcdowell, CHANGES IN THEAFLAVIN COMPOSITION AND ASTRINGENCY DURING BLACK TEA FERMENTATION, Food chemistry, 51(3), 1994, pp. 251-254
RESPONSE OF SOME BLACK TEA QUALITY PARAMETERS TO NITROGEN-FERTILIZER RATES AND PLUCKING FREQUENCIES
Authors: OWUOR PO ODHIAMBO HO
Citation: Po. Owuor et Ho. Odhiambo, RESPONSE OF SOME BLACK TEA QUALITY PARAMETERS TO NITROGEN-FERTILIZER RATES AND PLUCKING FREQUENCIES, Journal of the Science of Food and Agriculture, 66(4), 1994, pp. 555-561
CHANGES IN THE QUALITY PARAMETERS OF CLONAL BLACK TEA DUE TO FERMENTATION TIME
Authors: OWUOR PO ORCHARD JE MCDOWELL IJ
Citation: Po. Owuor et al., CHANGES IN THE QUALITY PARAMETERS OF CLONAL BLACK TEA DUE TO FERMENTATION TIME, Journal of the Science of Food and Agriculture, 64(3), 1994, pp. 319-326
THE RESPONSE OF QUALITY AND YIELD OF BLACK TEA OF 2 CAMELLIA-SINENSISVARIETIES TO METHODS AND INTERVALS OF HARVESTING
Authors: OWUOR PO ODHIAMBO HO
Citation: Po. Owuor et Ho. Odhiambo, THE RESPONSE OF QUALITY AND YIELD OF BLACK TEA OF 2 CAMELLIA-SINENSISVARIETIES TO METHODS AND INTERVALS OF HARVESTING, Journal of the Science of Food and Agriculture, 62(4), 1993, pp. 337-343
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