1. Phytochemicals in leaves & roots of selected kenyan orange fleshed sweet potato (OFSP) varieties;Abong;International Journal of Food Science,2020
2. Processing methods affect phytochemical contents in products prepared from orange-fleshed sweet potato leaves and roots;Abong;Food Sciences and Nutrition,2021
3. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato;Adeola;Food Sciences and Nutrition,2018
4. Neuroprotective effects of purple sweet potato Balinese cultivar in wistar rats with ischemic stroke;Adnyana;Open access Macedonian Journal of Medical Sciences,2018
5. The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki);Afiati;Journal of the Indonesian Tropical Animal Agriculture,2018