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| 1 | 延长萎凋时间引起的无性系红茶化学成分的变化显示文摘用物理萎凋程度相同但萎凋时间不同的鲜叶制成的红茶的化学成分不同,咖啡碱含量随萎凋时间的延长而逐步增加,而茶黄素含量则因萎凋时间的延长而减少,尽管第Ⅰ组和第Ⅱ组挥发性芳香化合物(VFC)总量随着萎凋时间的延长而减小,但芳香指数(Ⅱ组VFC/Ⅰ组VFC)却因萎凋时间的延长而增大。茶红素水平没有因萎凋时间的变化而产生显著的变化,但茶师的评价以萎凋14小时最好。此后,随着萎凋时间的延长,茶师的评价降低。 | Philip o owuor 莫治雄 | 1991 | 广东茶业1991，0，2： | 3 |
| 2 | 物理萎凋程度及发酵条件和时间引起的红茶质量和化学成分的变化显示文摘 | Owuor,PO 莫治雄 | 1992 | 中国茶叶加工1992，，3： | 3 |
| 3 | 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 |
| 4 | 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 |
| 5 | Effects of Genotype, Environment and Management on Yields and Quality of Black Tea显示文摘 | P Okinda Owuor David M Kamau Samson M Kamunya | 2011 | Agriculture Reviews2011，，： | 1 |
| 6 | 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 |
| 7 | 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 |
| 8 | Population genetic response to microsite ecological stress in wild barley, Hordum spontaneum 显示文摘 | Owuor E D Fahima T Beiles A | 1997 | Mol Ecol1997，6，： | 1 |
| 9 | Effects of maceration method on the chemical composition and quality of clonal black teas显示文摘 | Owuor P O Othieno C O | 1989 | J Sci Food Agric1989，49，1： | 1 |
| 10 | Effeet offertilizer levels and plucking intervals on yield and qualityof clonal tea显示文摘 | OWUOR P O OTHIENO C O ODHIAMBO H O | 1997 | Tropical Agri-Culture1997，74，3： | 1 |
| 11 | 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 |
| 12 | Activation of antioxidant-response element (ARE), mitogen-activated protein kinases (MAPKs) and caspases by major green tea polyphenol components during cell survival and death显示文摘 | Chi Chen Rong Yu Edward D. Owuor A. -N. Tony Kong | 2000 | Archives of Pharmacal Research2000，，6： | 1 |
| 13 | Viscoelastic and thermal properties of full and partially cured DGEBA epoxy resin composites modified with montmorillonite nanoclay exposed to UV radiation显示文摘 | Alfred Tcherbi-Narteh Mahesh Hosur Eldon Triggs Peter Owuor Shaik Jelaani | 2013 | Polymer Degradation and Stability2013，，： | 1 |
| 14 | The effects of altitude on the chemical composition of black tea显示文摘 | Owuor PO Obaga SO Othieno CO | 1990 | J Sci Food & Agric1990，50，1： | 1 |
| 15 | 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 |
| 16 | Reduced im mune complx binding capacity and increased complement susceptibility of red cell from children with severe malaria-associated anemia显示文摘 | Owuor BO Odhiumbo CO Otieno WO | 2008 | Mol Med2008，14，3： | 1 |
| 17 | A model for predicting black tea quality from the carotenoid and chlorophyll composition of fresh green tea leaf 显示文摘 | Sarah Taylor David Baker Philip Owuor | 1992 | J Sci Food Agric1992，58，： | 1 |
| 18 | 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 |
| 19 | Loss of red celb complement regulatory proteins and increased levels of circulating immune eomplexs are as sociated with seveIe malarial anemia显示文摘 | Stoute JA Odindo AO Owuor BO | 2003 | J Infect Dis2003，187，3： | 1 |
| 20 | 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 |
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