P.O. Owuor

Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas

M. Obanda, P.O. Owuor, Sarah Taylor · Journal of the Science of Food and Agriculture · 1997 · 252 citations

Food Chemistry, Caffeine Content, Green Tea Leaf +12

Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

M. Obanda, P.O. Owuor, Richard Mang’oka · Food Chemistry · 2001 · 168 citations

Food Chemistry, Food Fermentation, Fermentation Time +4

Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

M. Obanda, P.O. Owuor, Richard Mang’oka et al. · Food Chemistry · 2002 · 103 citations

Food Chemistry, Thearubigin Fractions, Tannin +3

Influence of region of production on clonal black tea chemical characteristics

P.O. Owuor, M. Obanda, H. E. Nyirenda et al. · Food Chemistry · 2007 · 93 citations

Food Chemistry

The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa

P.O. Owuor, M. Obanda, H. E. Nyirenda et al. · Food Chemistry · 2005 · 80 citations

Food Chemistry, Chemical Parameters, Herbal Medicine +5