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Issue Date
Title
Author(s)
2020-11
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
handiwe, Alide
;
Wangila, Phanice
;
Kiprop, Ambrose
2021
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
Thandiwe, Alide
;
Wangila, Phanice
;
Kiprop, Ambrose
2022-07
F FT-IR Analysis of Beta vulgaris Peels and Pomace Dye Extracts and Surface Analysis of Optimally Dyed-Mordanted Cellusic Fabricslo
Rotich, Vincent
;
Wangila, Phanice
;
Cherutoi, Jackson
2022-08
Method Validation and Characterization of Red Pigment in Beta vulgaris Peels and Pomaces by HPLC-UV and UHPLC-MS/MS
Rotich, Vincent
;
Wangila, Phanice
;
Cherutoi, Jackson
2023-07
Evaluation of Mechanical Properties of Goat Leather Tanned using Acacia xanthophloea
Kiprop, Ambrose
;
Cheloti, Michael
;
Wangila, Phanice
;
Onyuka, Arthur
;
Sasia, Alvin
;
Mutuku, Maxwell
;
Induli, Martha
;
Kundu, Bevin
;
Masenge, Edna
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Author
3
Kiprop, Ambrose
2
Cherutoi, Jackson
2
Rotich, Vincent
1
Cheloti, Michael
1
handiwe, Alide
1
Induli, Martha
1
Kundu, Bevin
1
Masenge, Edna
1
Mutuku, Maxwell
1
Onyuka, Arthur
.
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Subject
2
Allicin
2
Allium sativum
2
Condiment
2
Fourier transform infrared spectr...
1
Acacia xanthophloea
1
Characterization
1
Dye Extracts
1
FT-IR Analysis
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Leather
1
Pigment
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Date issued
2
2022
1
2020
1
2021
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2023
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true