Fredrick M. Ng’ang’a

Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

T. Muzhingi, S. Ghimire, George Ooko Abong', 2020, International journal of food science.

Multiple Mycotoxins in Kenyan Rice

J. Mutuku, G. Chemining’wa, Samuel Mutiga, 2021, Toxins.

Milk fatty acid variability and association with polymorphisms in SCD1 and DGAT1 genes in White Fulani and Borgou cattle breeds

E. Ibeagha-Awemu, A. Muigai, M. Kyallo, 2018, Molecular Biology Reports.

Milk fatty acid variability and association with polymorphisms in SCD1 and DGAT1 genes in White Fulani and Borgou cattle breeds

E. Ibeagha-Awemu, A. Muigai, M. Kyallo, 2018, Molecular Biology Reports.

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

J. Birungi, S. Ghimire, A. Onyango, 2018, Food science & nutrition.

Untargetted Metabolomics in Assessment of Variations among Kenyan Arabica Coffee Genotypes Using Organic Compounds in the Brew

F. Ng’ang’a, C. Kathurima, Fredrick M. Ng’ang’a, 2013 .

Physicochemical Analysis of Honey in the Kenyan Retail Market

E. Ngumba, A. Onditi, F. Ng’ang’a, 2013 .

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

T. Muzhingi, S. Ghimire, M. Okoth, 2020, Food science & nutrition.