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Martin A. Obanda
Kisii University•Kenya
Faculty researcher at Kisii University (Kenya), specializing in Social Sciences & Humanities. [Discipline: Social Sciences & Humanities] [Country: Kenya] [Region: East Africa]
#Tea Polyphenols and Effects#Phytochemicals and Antioxidant Activities#Fermentation and Sensory Analysis#Genetics and Plant Breeding
Scholarly Profiles: Google Scholar
Citation Indices
Standard Scientometrics| All | Since 2021 | |
|---|---|---|
| Citations | 1,209 | 580 |
| h-index | 14 | 11 |
| i10-index | 16 | 11 |
Annual Citation Growth
Verified Citations / Year0
202058
2021+40%81
2022+28%104
2023+34%139
2024-8%128
2025-45%70
2026Scholarship Distribution & Proportions44 Articles • 0 Books & Monographs • 0 Applied Assignments
Continental Provenance:82% African Regional Citations (991) • 18% Global Research Impact (218)
44 Indexed WorksAuthentic Data
Co-Authors & Academic Collaborators
No verified co-authors registered on AfriJournal Index yet.
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Articles & Books (44)
Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas
Published in Journal of the Science of Food and Agriculture•1997
DOI: 10.1002/(sici)1097-0010(199706)74:2<209::aid-jsfa789>3.0.co;2-4 Verified Peer-Reviewed
Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
Published in Food Chemistry•2001
DOI: 10.1016/s0308-8146(01)00223-0 Verified Peer-Reviewed
Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour
Published in Food Chemistry•2002
DOI: 10.1016/s0308-8146(02)00183-8 Verified Peer-Reviewed
Influence of region of production on clonal black tea chemical characteristics
Published in Food Chemistry•2007
DOI: 10.1016/j.foodchem.2007.09.017 Verified Peer-Reviewed
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
Published in Food Chemistry•2005
DOI: 10.1016/j.foodchem.2005.04.027 Verified Peer-Reviewed
Showing 1 – 5 of 44 publications
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