Dr. Cyprian Odoli
OFFLINE
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Dr. Cyprian Odoli
KMFRI Baringo
Freshwater systems
Fish food safety and associated risk assessment
Research on fish post harvest technology, utilization of marine resources and value addition through product development.
...
cogombe@yahoo.com

PhD (Food science; Seafood processing)
Msc. Food science (Seafood processing)
Bsc. Fisheries, Moi University

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Tomasson, T., Thorkelsson, G., & Arason, S. (2015). Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa). Food Science & Nutrition, 3(5), 404–414. doi:10.1002/fsn3.233 

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., & Arason, S. (2015). Influence of lipid content and blanching on capelin (Mallotus villosus) drying rate and lipid oxidation under low temperature drying. Food Process Engineering, 39, 237–246. doi:10.1111/jfpe.12215 

Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., Arason, S., Jóhannsson, R., & Martinsdóttir, E. (2014). Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. Journal of Aquatic Food Product Technology, 23(3), 278–290. doi:10.1080/10498850.2012.713088 

Cyprian, O.O, Lauzon, H., Johannsson, R., Sveinsdottir, K., Martinsdóttir, E., & Sigurjon Arason. (2013). Shelf life of air and modified atmosphere-packaged fresh tilapia ( Oreochromis niloticus ) fillets stored under chilled and superchilled conditions. Food Science & Nutrition, 1(2), 130–140. doi:10.1002/fsn3.18 

Cyprian Odoli, Oduor-Odote peter, Lauzon Helene, Martinsdottir Emilia, A. S. (2013). Microbiological quality and shelflife of fresh packaged Tilapia fillets stored under different chill temperatures. Journal of Microbiology, Biotechnology and Food Sciences, 2(4), 2431–2455. doi:10.1054/drup.1999.9000 

Odoli CO, Oduor-Odote PM, Onyango SO, Ohowa. B. (2013). Evaluation of fish handling techniques employed by Artisanal fishers on quality of Lethrinids and Siganids fish genera at landing time along the Kenyan coast using Sensory and microbiological methods. African Journal of Food, Agriculture, Nutrition And Development, 13(5), 8167–8186. 

Oduor-Odote, P., Obiero, M., & Odoli, C. (2010). Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish. African Journal of Food, Agriculture, Nutrition And Development, 10(6), 2658–2677. Retrieved from http://www.ajol.info/index.php/ajfand/article/view/58054 

Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., & Martinsdóttir, E. (2008). Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus ). Journal of Aquatic Food Product Technology, 17(3), 303–321. doi:10.1080/10498850802195038