Calvin Onyango - Concepedia

Concepedia

Author

Calvin Onyango

Kenya Industrial Research and Development Institute ORCID

Also Known As

C. Onyango, Calvin Onyango

43

Publications

1.8K

Citations

23

H-Index

44

Concepts

All Affiliations

Kenya Industrial Research and Development Institute Technische Universität Dresden Max Rubner Institut University of Nairobi

CO

About

Calvin Onyango is an author at Kenya Industrial Research and Development Institute specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	20	993
2	Engineering	8	8	277
3	Public Health	3	3	96
4	Medicine	1	1	26
5	Natural Sciences	1	1	244

Calvin Onyango

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30

Publications

1.8K

Citations

23

H-Index

	Year	Citations
Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy Christopher Mutungi, Lars Passauer, Calvin Onyango, Carbohydrate Polymers Natural SciencesSpectroscopyX-ray DiffractionChemistryCp/mas Nmr Spectroscopy	2011	244
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch Calvin Onyango, Christopher Mutungi, Günter Unbehend, LWT	2010	174
Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase Calvin Onyango, Christopher Mutungi, Günter Unbehend, Journal of Food Engineering BiomanufacturingCassava StarchMicrobial TransglutaminaseFood EngineeringFood Processing	2009	143
Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion Christopher Mutungi, Calvin Onyango, Thomas Doert, Food Hydrocolloids Food ChemistryRecrystallised Cassava StarchShort-range Structural ChangesBiotechnologyFood Microstructure	2010	123
Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch Calvin Onyango, Günter Unbehend, Meinolf Georg Lindhauer Food Research International Cassava StarchAgricultural EconomicsGluten-free BreadCrumb PropertiesGrain Quality	2009	122
Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend Calvin Onyango, Horst Noetzold, Thomas Bley, LWT Food ChemistryMaize–finger Millet BlendProximate CompositionBiomanufacturingFood Analysis	2004	114
Crystallinity, Thermal and Morphological Characteristics of Resistant Starch Type III Produced by Hydrothermal Treatment of Debranched Cassava Starch Christopher Mutungi, Felix Rost, Calvin Onyango, Starch - Stärke Food ChemistryMaterials ScienceChemical EngineeringDebranched Cassava StarchEngineering	2009	82
Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch Calvin Onyango, Christopher Mutungi, Günter Unbehend, LWT Food ChemistryNative StarchFood AnalysisVariable AmountsAgricultural Economics	2010	74
Digestibility and antinutrient properties of acidified and extruded maize–finger millet blend in the production of uji Calvin Onyango, Horst Noetzold, Annette Ziems, LWT NutritionAgricultural ChemistrySustainable AgricultureAgricultural EconomicsFood Engineering	2004	69
The fate of aflatoxins during processing of maize into muthokoi – A traditional Kenyan food Christopher Mutungi, Peter Lamuka, Samuel Arimi, Food Control Mycotoxin FormationFood MycologyAgricultural EconomicsFood ContaminantMicrobiology	2007	61

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