| Food processing and preparation technologies for sustainable utilization of African indigenous vegetables for nutrition security and wealth creation in Kenya FO Habwe, KM Walingo, MOA Onyango Using food science and technology to improve nutrition and promote national …, 2008 | 85 | 2008 |
| Iron and protein content of priority African indigenous vegetables in the Lake Victoria Basin MO Abukutsa-Onyango, P Kavagi, P Amoke, FO Habwe David Publishing Company, Inc., 2010 | 51 | 2010 |
| Iron and protein content of priority African indigenous vegetables in the Lake Victoria Basin MO Abukutsa-Onyango, P Kavagi, P Amoke, FO Habwe David Publishing Company, Inc., 2010 | 51 | 2010 |
| Iron content of the formulated East African indigenous vegetable recipes FO Habwe, MK Walingo, MO Abukutsa-Onyango, MO Oluoch Academic Journals, 2009 | 47 | 2009 |
| Food preparation and processing methods on nutrient retention and accessibility in selected indigenous vegetables from East Africa MO Oluoch, FO Habwe, JB Ngegba, KR Koskei, RY Yang Research gate, 2012 | 13 | 2012 |
| Development of East African indigenous vegetable recipes and determination of their iron, copper and vitamin C contents FO Habwe Unpublished MSc thesis, Maseno University, Kenya, 2008 | 7 | 2008 |
| Using food grade lye “omushelekha” in the formulation of health products from commonly consumed African indigenous vegetables and vegetable combinations MK Walingo, FO Habwe | 5 | 2011 |
| Copper and Ascorbic Acid Content of Cooked African Indigenous Vegetables F Habwe, MK Walingo, MO Abukutsa-Onyango International Research on Food Security, Natural Resource Management and …, 2010 | 3 | 2010 |
| Zinc Levels in Raw and Blanched Slenderleaf sp.(Crotalaria ochroleuca & Crotalaria brevidens) Indigenous Vegetables FO Habwe, WK Mary Scientific Research Publishing Inc., 2019 | | 2019 |
| Acceptable food products processed from underutilized crops FO Habwe, MK Walingo, IJ Jondiko Science within Food: Up-to-date Advances on Research and Educational Ideas, 11, 2017 | | 2017 |
| Evaluation of iron and zinc levels, microbiological load and acceptability of crackers, noodles and cookies modified using selected underutilized crops FO HABWE Maseno University, 2015 | | 2015 |
| Iron content of the formulated East African indigenous vegetable recipes MK Walingo, FO Habwe, MOA Onyango, MO Oluoch ttp://www. academicjournals. org/ajfs, 2009 | | 2009 |
