Paul Kiprono Chelule

Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

Paul Kiprono Chelule, H.P. Mbongwa, S. Carries et al. · Food Chemistry · 2010 · 113 citations

Food Fermentation, Food Analysis, Agricultural Economics +7

Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal

Mduduzi P. Mokoena, Paul Kiprono Chelule, Nceba Gqaleni · Journal of Food Protection · 2005 · 112 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +10

Analytical method for the determination of sphinganine and sphingosine in serum as a potential biomarker for fumonisin exposure

M. Castegnaro, L. Garren, D. Galendo et al. · Journal of Chromatography B Biomedical Sciences and Applications · 1998 · 48 citations

Fumonisin Exposure, Medicine, Bioanalysis +13

Exposure of rural and urban populations in KwaZulu Natal, South Africa, to fumonisin B(1) in maize.

Paul Kiprono Chelule, Nceba Gqaleni, Michael F. Dutton et al. · Environmental Health Perspectives · 2001 · 45 citations · Full text

Esophageal Cancer, Food Contaminant, Plant Pathology +19

The toxicity and decreased concentration of aflatoxin B1 in natural lactic acid fermented maize meal

Mduduzi P. Mokoena, Paul Kiprono Chelule, Nceba Gqaleni · Journal of Applied Microbiology · 2006 · 45 citations