Paul Karanja
发表
B. De Meulenaer,
M. Okoth,
G. Abong',
2020
.
Paul Karanja,
2017
.
S. M. Njoroge,
N. Baba,
D. Sila,
2015
.
L. Gitu,
E. Gatebe,
H. Rotich,
2013
.
L. Gitu,
E. Gatebe,
H. Rotich,
2013
.
S. M. Njoroge,
M. Sawamura,
H. Koaze,
2005
.
G. Mwithiga,
D. Shitanda,
Paul Karanja,
2007
.
Ariel Buzera,
J. Kinyuru,
A. Hammam,
2021,
Journal of food biochemistry.
S. M. Njoroge,
M. Sawamura,
Paul Karanja,
2008
.
Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya
S. Imathiu,
I. Orina,
Paul Karanja,
2022,
Journal of Food and Dietetics Research.
S. Imathiu,
I. Orina,
Paul Karanja,
2020,
Current Research in Nutrition and Food Science Journal.
S. Imathiu,
I. Orina,
Paul Karanja,
2020
.
S. M. Njoroge,
M. Sawamura,
H. Koaze,
2005,
Journal of agricultural and food chemistry.
M. Okoth,
J. Imungi,
J. Kabira,
2015
.
S. Imathiu,
I. Orina,
Paul Karanja,
2023,
Food Science & Nutrition.
Production of probiotic yoghurt flavored with the spice, Aframomum danielli, strawberry and vanilla.
E. Ngumba,
G. Adegoke,
Paul Karanja,
2013
.
Boyce S. Chang,
Jiahao Chen,
Simge Çınar,
2019,
Nanoscale.