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Calvin Onyango

Observed names: C. Onyango, Onyango Calvin, Onyango, Calvin, Onyango, Calvin 1970-
ORCID: 0000-0002-5212-1272
Observed ORCID: 0000-0002-5212-1272
OpenAlex ID: A5060136027
Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy
2011 · Christopher Mutungi, Lars Passauer, et al. · Carbohydrate Polymers · 264
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
2010 · Calvin Onyango, Christopher Mutungi, et al. · LWT · 189
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Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase
2009 · Calvin Onyango, Christopher Mutungi, et al. · Journal of Food Engineering · 149
Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion
2010 · C. Mutungi, C. Onyango, et al. · Food Hydrocolloids · 133
Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch
2009 · Calvin Onyango, Günter Unbehend, et al. · Food Research International · 124
Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend
2004 · Calvin Onyango, Horst Noetzold, et al. · LWT · 119
Crystallinity, Thermal and Morphological Characteristics of Resistant Starch Type III Produced by Hydrothermal Treatment of Debranched Cassava Starch
2009 · Christopher Mutungi, Felix Rost, et al. · Starch - Stärke · 89
Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch
2010 · Calvin Onyango, Christopher Mutungi, et al. · LWT · 79
Digestibility and antinutrient properties of acidified and extruded maize–finger millet blend in the production of uji
2004 · Calvin Onyango, Horst Noetzold, et al. · LWT · 71
Starch and modified starch in bread making: A review
2016 · Onyango Calvin · African Journal of Food Science · 66
The fate of aflatoxins during processing of maize into muthokoi – A traditional Kenyan food
2007 · Christopher Mutungi, Peter Lamuka, et al. · Food Control · 63
Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch
2006 · Calvin Onyango, Thomas Bley, et al. · Carbohydrate Polymers · 62
Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase
2010 · Calvin Onyango, Christopher Mutungi, et al. · International Journal of Food Science & Technology · 53
Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet
2020 · Calvin Onyango, Susan Karenya Luvitaa, et al. · Journal of Cereal Science · 49
Creep‐recovery parameters of gluten‐free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins
2009 · Calvin Onyango, Christopher Mutungi, et al. · International Journal of Food Science & Technology · 45
Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet
2020 · Calvin Onyango, Susan Karenya Luvitaa, et al. · Journal of Agriculture and Food Research · 40
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Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread
2013 · Calvin Onyango · African Journal of Food Science · 35
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Flavour compounds in backslop fermented uji (an East African sour porridge)
2004 · Calvin Onyango, Thomas Bley, et al. · European Food Research and Technology · 34
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
2015 · Stella W. Ndung`u, Christina A. Otieno, et al. · American Journal of Food Technology · 32
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Effect of extrusion variables on fermented maize–finger millet blend in the production of uji
2004 · Calvin Onyango, Thomas Henle, et al. · LWT · 29
Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt
2017 · Herve Mwizerwa, George Ooko Abong, et al. · Current Research in Nutrition and Food Science Journal · 27
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Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion
2004 · Calvin Onyango, Thomas Henle, et al. · LWT · 27
Dynamic Moisture Sorption Characteristics of Enzyme-Resistant Recrystallized Cassava Starch
2011 · Christopher Mutungi, Stefan Schuldt, et al. · Biomacromolecules · 26
Effect of drying lactic fermented uji (an East African sour porridge) on some carboxylic acids
2000 · Calvin Onyango, Michael W Okoth, et al. · Journal of the Science of Food and Agriculture · 24
Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge
2018 · Onyango Calvin, W. Wanjala George · African Journal of Food Science · 23
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Works count: 48
Citation count: 2,054
H-index: 24
I10-index: 35
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