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Calvin Onyango
Affiliation : Kenya Industrial Research and Development Institute
- 19Publications (affiliation in Kenya)
Research profile
Calvin Onyango has 19 indexed publications (2007–2022). Their work appears mainly in “African Journal of Food Science”, “LWT” and “International Journal of Food Science & Technology”. Their most cited article, “Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction” (2011), has been cited 262 times. 3 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers.
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Create my free profile Add my publicationsPublications (19)
- Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
- Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet
- Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet
- Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge
- Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt
- Starch and modified starch in bread making: A review
- Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
- Genetic diversity of Kenyan native oyster mushroom ( Pleurotus )
- Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge
- Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread
- Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy
- Dynamic Moisture Sorption Characteristics of Enzyme-Resistant Recrystallized Cassava Starch
- Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
- Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch
- Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase
- Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase
- Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch
- Creep‐recovery parameters of gluten‐free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins
- The fate of aflatoxins during processing of maize into muthokoi – A traditional Kenyan food
Publication venues
- African Journal of Food Science × 4
- LWT × 2
- International Journal of Food Science & Technology × 2
- Foods × 1
- Journal of Cereal Science × 1
- Journal of Agriculture and Food Research × 1
Publications per year
- 20221
- 20202
- 20181
- 20171
- 20161
- 20152
- 20141
- 20131
- 20112
- 20103
Collaborations
Partner institutions : University of Nairobi · International Livestock Research Institute · Kenya Agricultural and Livestock Research Organization · University of Eldoret · Jomo Kenyatta University of Agriculture and Technology
Co-authors
- Susan Karenya Luvitaa
- Samuel Arimi
- Justus M. Onguso
- Lexa G. Matasyoh
- Christina Agatha Otieno
- MICHAEL WANDAYI OKOTH
- Peter Lamuka
- Jagger Harvey
- Herve Mwizerwa
- Fredrick Musieba
- James Gathumbi
- Mark Wamalwa
Bibliographic data from OpenAlex (open database).
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