Charlotte A. Serrem

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Charlotte A. Serrem, Henriëtte L. de Kock, John R.N. Taylor · International Journal of Food Science & Technology · 2010 · 149 citations

Bread Wheat Biscuits, Nutrition, Food Analysis +17

Food safety and sanitation challenges of public university students in a developing country

Kevin Serrem, Csaba Bálint Illés, Charlotte A. Serrem et al. · Food Science & Nutrition · 2021 · 26 citations · Full text

Paucity of Nutrition Guidelines and Nutrient Quality of Meals Served to Kenyan Boarding High School Students

Kevin Serrem, Anna Dunay, Charlotte A. Serrem et al. · Sustainability · 2020 · 17 citations · Full text

Malnutrition, Nutrition, Nutrition Literacy +18

Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods

Elijah Heka Kamau, Charlotte A. Serrem, Florence Wakhu Wamunga · Journal of Food Research · 2017 · 16 citations · Full text

Nutrition, Soy-fortified Complementary Foods, Body Composition +12

Effect of fortifying sorghum and wheat with Longhorn grasshopper (<i>Ruspolia differens</i>) powder on nutritional composition and consumer acceptability of biscuits

Amos Kipkemoi Ronoh, Charlotte A. Serrem, Susan Balaba Tumwebaze et al. · Food Science & Nutrition · 2024 · 16 citations · Full text