D. Njoroge

发表

The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth

S. Kirruti, M. Mburu, D. Njoroge, 2021 .

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy.

Jinfeng Bi, D. Njoroge, Jianyong Yi, 2018, Journal of the science of food and agriculture.

Coffee phytochemicals and post-harvest handling—A complex and delicate balance

D. Njoroge, E. Owaga, L. Munyendo, 2021 .

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2015 .

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris).

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2014, Food research international.

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

M. Hendrickx, P. Kinyanjui, D. Sila, 2016 .

Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya

M. Mburu, D. Njoroge, N. Gikonyo, 2022, Food and Nutrition Sciences.

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

M. Hendrickx, Jinfeng Bi, P. Kinyanjui, 2016, Food chemistry.

Agricultural Imports, Agriculture Productivity and Economic Growth in Sub-Saharan Africa

Fuzhong Chen, D. Njoroge, E. Mwangi, 2020, Journal of African Trade.

Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

Monica Mburu, Pauline Ikumi, Daniel Njoroge, 2019, Journal of Food Research.

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future.

M. Hendrickx, A. V. Van Loey, D. Njoroge, 2019, Comprehensive reviews in food science and food safety.

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

T. Grauwet, I. V. D. Plancken, L. Vervoort, 2013 .

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

M. Hendrickx, P. Kinyanjui, D. Njoroge, 2014, Food science & nutrition.

Detection of Antibodies to Ehrlichia spp. in Dromedary Camels and Co-Grazing Sheep in Northern Kenya Using an Ehrlichia ruminantium Polyclonal Competitive ELISA

E. Fèvre, M. Baylis, L. Bell-Sakyi, 2022, Microorganisms.

Impact of Storage Conditions on the Physical Properties and Cooking Characteristics of Two Bean Varieties Grown in Kenya

P. Kinyanjui, D. Sila, D. Njoroge, 2015 .

Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris)

M. Hendrickx, P. Kinyanjui, D. Sila, 2017 .

Headspace fingerprinting as a tool to compare the impact of heat and high pressure processing on carrot quality

D. Njoroge, 2011 .

Effect of Soaking Coffee (Coffea arabica) Cherries on Biochemical Composition and Cup Quality of Coffee Brew

D. Njoroge, R. Koskei, C. Kathurima, 2017 .

Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya

M. Mburu, D. Njoroge, R. Koskei, 2021, European Journal of Advanced Chemistry Research.