| Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya JM Mathara, U Schillinger, PM Kutima, SK Mbugua, WH Holzapfel International journal of food microbiology 94 (3), 269-278, 2004 | 329 | 2004 |
| Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya JM Mathara, U Schillinger, C Guigas, C Franz, PM Kutima, SK Mbugua, ... International journal of food microbiology 126 (1-2), 57-64, 2008 | 263 | 2008 |
| Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product TA Lore, SK Mbugua, J Wangoh LWT-Food Science and Technology 38 (2), 125-130, 2005 | 188 | 2005 |
| Functional Properties of Lactobacillus plantarum Strains Isolated from Maasai Traditional Fermented Milk Products in Kenya JM Mathara, U Schillinger, PM Kutima, SK Mbugua, C Guigas, C Franz, ... Current Microbiology 56, 315-321, 2008 | 164 | 2008 |
| Use of Lactobacillus strains to start cassava fermentations for Gari production M Huch, A Hanak, I Specht, CM Dortu, P Thonart, S Mbugua, ... International Journal of Food Microbiology 128 (2), 258-267, 2008 | 61 | 2008 |
| The Contamination of Kenyan Lager Beers with Fusarium Mycotoxins SK Mbugua, JK Gathumbi Journal of the Institute of Brewing 110 (3), 227-229, 2004 | 52 | 2004 |
| Effect of drying lactic fermented uji (an East African sour porridge) on some carboxylic acids C Onyango, MW Okoth, SK Mbugua Journal of the Science of Food and Agriculture 80 (13), 1854-1858, 2000 | 30 | 2000 |
| MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF UJI (AN EAST AFRICAN SOUR CEREAL POORIDGE) FERMENTATION, AND ITS ENHANCEMENT THROUGH APPLICATION OF LACTIC ACID BACTERIA. SK Mbugua | 19 | 1982 |
