Unclaimed Scholar Profile
Are you Philip Okinda Owuor? This profile has been curated from verified academic registries. Claim your profile to edit affiliations, manage works, and access your dashboard.
Philip Okinda Owuor
Maseno University•Kenya
Faculty researcher at Maseno University (Kenya), specializing in Social Sciences & Humanities. [Discipline: Social Sciences & Humanities] [Country: Kenya] [Region: East Africa]
#Tea Polyphenols and Effects#Plant Growth and Agriculture Techniques#Agricultural Science and Fertilization#Fermentation and Sensory Analysis
Scholarly Profiles: Google Scholar
Citation Indices
Standard Scientometrics| All | Since 2021 | |
|---|---|---|
| Citations | 3,041 | 1,460 |
| h-index | 30 | 23 |
| i10-index | 81 | 57 |
Annual Citation Growth
Verified Citations / Year0
2020146
2021+40%204
2022+29%263
2023+33%350
2024-8%321
2025-45%175
2026Scholarship Distribution & Proportions244 Articles • 0 Books & Monographs • 0 Applied Assignments
Continental Provenance:82% African Regional Citations (2,494) • 18% Global Research Impact (547)
244 Indexed WorksAuthentic Data
Co-Authors & Academic Collaborators
No verified co-authors registered on AfriJournal Index yet.
Browse African Scholars →Scientific Bibliography Ingestion Notice
AfriJournal Index synchronizes authentic African citations and scholarship from Crossref, OpenAlex, and verified institutional repositories. Due to external indexing latency, some historical works may not yet be ingested in this snapshot. If you are this scholar, claim this profile to link your ORCID and verify your complete bibliography.
Articles & Books (244)
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 244 publications
1 / 49