2022 Publications

  1. Anuro, J. A., Ogutu, F.O., & Okumu, T.N. (2022). Effects of phytase application on micronutrients status of plant based foods. Journal of environmental science, Toxicology and Food Technology 16(3):29-33.                                                                                                                     
  2. Calvin Onyango, Susan Karenya Luvitaa, Kibet Lagat, Alexandra Hüsken, Inga Smit, Marcus Schmidt (2022). Utilisation of amaranth and finger millet as ingredients in wheat dough and bread for increased agro-food biodiversity. Foods, 11, 911. https://doi.org/10.3390/foods11070911                                                                                                                                                               
  3. Makori, S. I., Mu, T. H., & Sun, H. N. (2022). Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review. Food Chemistry (372): 131304. https://doi.org/10.1016/j.foodchem.2021.131304                                                                                                                                                       
  4. Wafula, E. N., Muhonja, C. N., Kuja, J. O., Owaga, E. E., Makonde, H. M., Mathaara, J. M., & Kimani, V. W. (2022). Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya. Journal of Toxicology, 2022, 1–17.  https://doi.org/10.1155/2022/2397767