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

作　　者：Marguerite Niyibituronsa ;Arnold Nola Onyango ;Svetlana Gaidashova 等

出　　处：Food Science & Nutrition. 2019 ;7(2):457-464.doi:10.1002/fsn3.812

出版社：John Wiley & Sons, Ltd.

文章 ID：227476441

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2.Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

作　　者：Dorothy N. Nyangena ;Christopher Mutungi ;Samuel Imathiu 等

出　　处：Foods. 2020 ;9(5):574-589.doi:10.3390/foods9050574

出版社：MDPI Publishing

文章 ID：257045272

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3.Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

作　　者：Rosemary Mwende ;Willis Owino ;Samuel Imathiu

出　　处：Food Science & Nutrition. 2018 ;6(2):503-511.doi:10.1002/fsn3.581

出版社：John Wiley & Sons, Ltd.

文章 ID：213524260

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4.Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

作　　者：Edwin Kamau ;Christopher Mutungi ;John Kinyuru 等

出　　处：Journal of Food Research. 2018 ;7(1):21.doi:10.5539/jfr.v7n1p21

出版社：Canadian Center of Science and Education

文章 ID：222516098

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5.The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

作　　者：Marguerite Niyibituronsa ;Arnold Onyango ;Svetlana Gaidashova 等

出　　处：Journal of Food Research. 2019 ;8(1):41-51.doi:10.5539/jfr.v8n1p41

出版社：Canadian Center of Science and Education

文章 ID：230807316

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6.Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage

作　　者：Emmanuel Munezero ;Samuel Imathiu ;Munyanganizi Bikoro

出　　处：Journal of Food Research. 2018 ;7(6):70.doi:10.5539/jfr.v7n6p70

出版社：Canadian Center of Science and Education

文章 ID：230807345

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7.Effect of pretreatments prior to drying on antioxidant properties of dried mango slices

作　　者：Isaac O. Nyangena ;Willis O. Owino ;Samuel Imathiu 等

出　　处：Scientific African. 2019 ;6:1-9.doi:10.1016/j.sciaf.2019.e00148

出版社：Elsevier

文章 ID：1025899729

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8.In Vitro Study of Cricket Chitosan’s Potential as a Prebiotic and a Promoter of Probiotic Microorganisms to Control Pathogenic Bacteria in the Human Gut

作　　者：Carolyne Kipkoech ;John N. Kinyuru ;Samuel Imathiu 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102310

出版社：MDPI Publishing

文章 ID：1035664555

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