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| 1 | Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature显示文摘 | Martin Obanda P Okinda Owuor Richard Mang’oka | 2001 | Food Chemistry2001，，4： | 2 |
| 2 | The changes in black tea quality due to varuations of plucking standard and fermentation time显示文摘 | Pokinda Owuor Martin Obanda | 1998 | Food Chemistry1998，，61： | 1 |
| 3 | Flavanol com- position and caffeine content of green leaf as quality po- tential indicators of Kenyan black teas 显示文摘 | Obanda M Okinda Owuor P Taylor S J | 1997 | Journal of the Science of Food and Agriculture1997，74，2： | 1 |
| 4 | The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with simi- lar teas from Malawi and South Africa 显示文摘 | Okinda Owuor P Obanda M Nyirenda Hastings E | 2006 | Food Chemistry2006，97，4： | 1 |
| 5 | Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour显示文摘 | OBANDA M OKINDA OWUOR P MANG'OKA R | 2004 | Food Chem2004，85，： | 1 |
| 6 | Reducing leaching of borowbased wood preservatives-A review of research 显示文摘 | Diana N Obanda Todd F Shupe H Michael Barnes | 2008 | Bioresource technology2008，99，15： | 1 |
| 7 | Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration显示文摘 | Owuor P O Obanda M | 2001 | Food Chemistry2001，72，： | 1 |
| 8 | Genetic Evidence of Middle East Respiratory Syndrome Coronavirus(MERS-Cov) and Widespread Seroprevalence among Camels in Kenya显示文摘We describe the first genome isolation of Middle East respiratory syndrome coronavirus(MERS-CoV) in Kenya. This fatal zoonotic pathogen was first described in the Kingdom of Saudi Arabia in 2012. Epidemiological and molecular evidence revealed zoonotic transmission from camels to humans and between humans. Currently, MERS-CoV is classified by the WHO as having high pandemic potential requiring greater surveillance. Previous studies of MERS-CoV in Kenya mainly focused on site-specific and archived camel and human serum samples for antibodies. We conducted active nationwide cross-sectional surveillance of camels and humans in Kenya, targeting both nasal swabs and plasma samples from 1,163 camels and 486 humans collected from January 2016 to June 2018. A total of 792 camel plasma samples were positive by ELISA. Seroprevalence increased with age, and the highest prevalence was observed in adult camels(82.37%, 95%confidence interval(CI) 79.50–84.91). More female camels were significantly seropositive(74.28%, 95% CI 71.14–77.19)than male camels(P \ 0.001)(53.74%, 95% CI 48.48–58.90). Only 11 camel nasal swabs were positive for MERS-CoV by reverse transcription-quantitative PCR. Phylogenetic analysis of whole genome sequences showed that Kenyan MERSCoV clustered within sub-clade C2, which is associated with the African clade, but did not contain signature deletions of orf4 b in African viruses. None of the human plasma screened contained neutralizing antibodies against MERS-CoV. This study confirms the geographically widespread occurrence of MERS-CoV in Kenyan camels. Further one-health surveillance approaches in camels, wildlife, and human populations are needed. | Sheila Ommeh Wei Zhang Ali Zohaib Jing Chen Huajun Zhang Ben Hu Xing-Yi Ge Xing-Lou Yang Moses Masika Vincent Obanda Yun Luo Shan Li Cecilia Waruhiu Bei Li Yan Zhu Desterio Ouma Vincent Odendo Lin-Fa Wang Danielle E.Anderson Jacqueline Lichoti Erick Mungube Francis Gakuya Peng Zhou Kisa-Juma Ngeiywa Bing Yan Bernard Agwanda Zheng-Li Shi | 2018 | Virologica Sinica2018，33，6： | 1 |
| 9 | Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature显示文摘 | Martin obanda P Okinda Owuor Richard Mang' oka | 2001 | Food Chemistry2001，75，： | 1 |
| 10 | Changesin thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour显示文摘 | OBANDA M OWUOR P O MANG'OKA R | | 0，，02： | 1 |
| 11 | Modulation of cellular insulin signaling and PTP1B effects by lipid metabolites in skeletal muscle cells显示文摘 | Obanda DN Cefalu WT | 2013 | J Nutr Biochem2013，24，8： | 1 |
| 12 | Clonal variations in the individual theaflavin levels and their impact on astringency and sensory evaluations显示文摘 | Owuor PO Obanda M | 1995 | Food Chem1995，54，3： | 1 |
| 13 | Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature显示文摘 | Obanda M Owuor P O Mang'Oka R | 2001 | Food Chemistry2001，75，4： | 1 |
| 14 | Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature显示文摘 | Martin Obanda P Okinda Owuor Richard Mang’oka | 2001 | Food Chemistry2001，，4： | 1 |
| 15 | The changes in black tea quality due to variations of plucking standard and fermentation time显示文摘 | P Okinda Owuor Martin Obanda | 1997 | Food Chemistry1997，，4： | 1 |
| 16 | 过去10年(2007-2017年)新蚊虫相关病毒的发现和全球分布显示文摘在过去的10年里,病毒的搜寻和发现已经加快了步伐。这一成就由三个主要因素推动:(1)测序技术的进步;(2)扩大常规虫媒病毒监测策略;(3)对新出现病原体和新病毒的“搜寻”。从大量的宿主、媒介和环境样本中发现了许多新的病毒。为了有助于促进对全球蚊虫相关病毒多样性和分布的了解,并促进未来的研究,我们回顾了2007年至2017年在世界各地发现的蚊虫相关病毒。在分析期间,对属于25个家族的新发现蚊虫相关病毒和1组未分类病毒进行了分类。 | 吕新军(编译) Evans Atoni Lu Zhao Samuel Karungu Vincent Obanda Bernard Agwanda Han Xia Zhiming Yuan | 2019 | 中华实验和临床病毒学杂志2019，33，4： | 1 |
| 17 | Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan balck tea显示文摘 | Obanda M Owuor P | 1997 | J Sei Food Agric1997，74，： | 1 |
| 18 | The Changes in Black Tea Quality Due to Variationsof Plucking Standard and Fermentation Time显示文摘 | OKINDA OWUOR P OKINDA OWUOR MARTIN OBANDA | 1998 | Food Chemistry1998，61，4： | 1 |
| 19 | Influence of region of production on clonal black tea chemical characteristics显示文摘 | Owuor PO Obanda M Nyirenda HE Mandala WL | | 0，，01： | 1 |
| 20 | The changes in black tea quality due to varuations of plucking standard and fermentation time显示文摘 | P Okinda Owuor Martin Obanda | 1998 | Food Chemistry1998，61，： | 1 |
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