Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

por Malavi, Derick Nyabera, Muzhingi, Tawanda, Abong', George Ooko
Publicado 2018

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

por Malavi, Derick Nyabera, Abong’, George Ooko, Muzhingi, Tawanda
Publicado 2021

Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya

por Musita, Consolata Nolega, Okoth, Michael Wandayi, Abong', George Ooko
Publicado 2019

Sero‐prevalence and risk factors of Brucella presence in farm bulk milk from open and zero grazing cattle production systems in Rwanda

por Djangwani, Juvenal, Abong’, George Ooko, Njue, Lucy Gicuku, Kaindi, Dasel Wambua Mulwa
Publicado 2021

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

por Owade, Joshua Ombaka, Abong', George Ooko, Okoth, Michael Wandayi, Mwang'ombe, Agnes Wakesho, Jobor, Jared Omondi
Publicado 2021

Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

por Musyoka, Joyce Ndunge, Abong', George Ooko, Mbogo, Daniel Mahuga, Fuchs, Richard, Low, Jan, Heck, Simon, Muzhingi, Tawanda
Publicado 2018

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

por Abong', George Ooko, Muzhingi, Tawanda, Okoth, Michael Wandayi, Ng'ang'a, Fredrick, Emelda Ochieng, Phillis, Mbogo, Daniel Mahuga, Malavi, Derick, Akhwale, Machael, Ghimire, Sita
Publicado 2020

Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

por Cason, Errol D., Mahlomaholo, Bokang J., Taole, Matšepo M., Abong, George Ooko, Vermeulen, Jan-G, de Smidt, Olga, Vermeulen, Marcele, Steyn, Laurinda, Valverde, Angel, Viljoen, Bennie
Publicado 2020