Different types of tea products attenuate inflammation induced in Trypanosoma brucei infected mice von Karori, S.M, Ngure, R.M, Wachira, F.N, Wanyoko, J.K, Mwangi, J.N

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Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars von Kerio, L.C., Wachira, F.N., Wanyoko, J.K., Rotich, M.K.

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Characterization of anthocyanins in Kenyan teas: Extraction and identification von Kerio, L.C., Wachira, F.N., Wanyoko, J.K., Rotich, M.K.

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The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model von Korir, M.W., Wachira, F.N., Wanyoko, J.K., Ngure, R.M., Khalid, R.

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Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics von Kilel, E.C., Faraj, A.K., Wanyoko, J.K., Wachira, F.N., Mwingirwa, V.

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SOME FACTORS INFLUENCING THE FREE FLUORIDE CONTENT IN BLACK TEA INFUSIONS von Moseti, K.O, Kinyanjui, T, Wanyoko, J.K, Wachira, F.N

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ANTIOXIDANT, ANTIMICROBIAL AND SYNERGISTIC ACTIVITIES OF TEA POLYPHENOLS von Koech, K.R, Wachira, F.N, Ngure, R.M, Wanyoko, J.K, Bii, C.C, Karori, S.M, Kerio, L.C

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Correlation of theaflavins content and valuations of Kenyan black teas von Owuor, P.O, Reeves, S.G, Wanyoko, J.K

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