M. Obanda

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 · 261 citations

Agriculture, Food Science, Nutritional Sciences +14

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 · 172 citations

Agriculture, Food Science, Food Analysis +15

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 · 105 citations

Agriculture, Biochemistry, Pharmaceutical Analysis +10

Influence of region of production on clonal black tea chemical characteristics

P.O. Owuor, M. Obanda, H. E. Nyirenda et al. · Food Chemistry · 2007 · 94 citations

Agriculture, Chemistry, Food Chemistry +6

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 · 81 citations

Agriculture, Food Science, Plant Sciences +15