| In vitro protein digestibility of finger millet complementary porridge as affected by compositing precooked cowpea with improved malted finger millet CO Syeunda, JO Anyango, AK Faraj, PK Kimurto Journal of Food Science and Technology 58, 571-580, 2021 | 16 | 2021 |
| Effect of compositing precooked cowpea with improved malted finger millet on anti-nutrients content and sensory attributes of complementary porridge CO Syeunda, JO Anyango, AK Faraj Food and Nutrition Sciences 10 (9), 1157-1178, 2019 | 14 | 2019 |
| Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment CO Syeunda, JM Awika Food Chemistry 423, 136320, 2023 | 8 | 2023 |
| Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile K Duke, C Syeunda, JF Brantsen, S Nindawat, JM Awika Food Chemistry 444, 138645, 2024 | 5 | 2024 |
| Analysis of Nutrient Profile of Finger Millet (Eleusine coracana (L.) Gaertn.) for Baby Food Formulation Using Pigeon Pea (Cajanus cajan (L.) Millsp.) as Protein Source B Font, A Osano Journal of agricultural science and technology, 2020 | 4 | 2020 |
| Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality? D Mondal, M Awana, S Mandal, K Pandit, A Singh, CO Syeunda, ... Food Chemistry: X, 101358, 2024 | 3 | 2024 |
| Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing C Syeunda, JM Awika Food Chemistry 449, 139237, 2024 | 1 | 2024 |
| Protein, anti-nutrient and sensory qualities of complementary food made from malted finger millet (eleusine coracana l.) and cowpea (vigna unguiculata l.) composite flour CO Syeunda Egerton University, 2019 | 1 | 2019 |
| Formation of Maillard reaction products and antioxidants from starch-free bran subjected to microwave energy CO Syeunda, JM Awika Cereals & Grains 20, 2020 | | 2020 |
| Current status of food poisoning and foodborne illness in sub-Saharan Africa and the way forward-A review C Syeunda 13TH INTERNATIONAL CONFERENCE, 2020 | | 2020 |
| Formation of Maillard reaction products and antioxidants from starch-free bran subjected to microwave energy JA Cyprian Syeunda Cereal and Grain Association (AACC), 2020 | | 2020 |
