He encontrado que alguna farmacia puede tener existencias limitadas de ciertos medicamentos, mientras que otras pueden tener casi cualquier formato que se le ocurra y el habitual de dosis habitualidad apareció. En resumen, siempre se contiene el almacén de corroborar. Al mismo tiempo que el producto que más que gustaba ha resultado no estaba disponible en stock otro distinto por las Buenas costumbres también debe buscarse jefe no asн parezca. Por eso es importante disponer de un Plan B para actuar cuandod ello no ocurra. Ventaja de tomar un genérico en lugar de Asix Un genérico es más barato que el nombre de marca Uno de los mayores incentivos para someterse al Dónde comprar Lasix genérico en lugar de pagar la marca es que usted puede obtener un ahorrando importantes Lasix genérico. Por lo tanto, un Lasix genérico es en general mucho más barato que el homólogo de marca, así que una denominación genérica se hace posible para las personas que usan este medicamento con frecuencia. Un ejemplo: La compra de lurosemida en lugar de Lasix es una considerable ahorro para el presupuesto mensual de medicamentos.

Microsoft word - brief cv prof obanda at jkuat

Current JOB TITLE: PROFESSOR/ HOD PRODUCTION, (RPE) DATE: SEPT 2010 to Date JOMO KENYATTA UNIVERSITY OF AGRICULTURE & TECHNOLOGY, P.O. BOX 62000- 00200, NAIROBI. [email protected] JOB TITLE: TECHNICAL DIRECTOR / CHIEF TRAINER DATE: DEC 2007-Sept 2010 TEA SCIENCE EAST AFRICA, P.O. BOX 20771- 00100, NAIROBI. [email protected] JOB TITLE: ASSOCIATE PROFESSOR DATE: JUNE 2004 – SEPT 2007 MASENO UNIVERSITY,PRIVATE BAG, MASENO JOB TITLE: PRINCIPAL RESEARCH SCIENTIST DATE: JAN 2001 - DEC 2003 TEA RESEARCH FOUNDATION OF KENYA, P. O. BOX 820, KERICHO. www.tearesearchkenya.org LIST OF PUBLICATIONS 1. Obanda, M.; Amondi, R. (2009). East African Electronic Tea Exchange (e-Tea). A joint venture addressing the tea value chain challenges in Kenya through Product Differentiation and Information Exchange. A proposal submitted to the Ministry of Agriculture for endorsement by Government of Kenya. 2. Obanda, M. Application of Predictive Black Tea Sensory and Chemical Quality Technology as a Value- Addition Method for the Commercialization and Sale of Black Teas via Internet.Patent Number KE/P/2008/00787. 3. Obanda, M.; Owuor, P.O.; Mang'oka, R., Kavoi, M.M. Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour. Food Chemistry (2004) 85, 163-175. 4. Owuor. P.O.; Obanda, M; Apostotlides, Z.; Wright, L.P.; Nyirenda, H.E.; Mphangwe, N.I.K. The relationship between the chemical plain black tea quality parameters and black tea colour, brightness and sensory evaluation. J. Sci. Food Agric. (2003) (Submitted) 5. Owuor, P.O.; Obanda, M. The use of green tea (Camellia sinensis(L) leaf flavan-3-ols composition in predicting plain black tea quality potential. J. Sci. Food Agric. (2003) (Submitted). 6. Obanda, M; Owuor, P.O. Wekesa H. The influence of clone and plucking standard on the formation o black tea chemical and sensory parameters (2002). Tea, 23(2): 81- 90. 7. Owuor, P.O.; Obanda, M. Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperatures and durations. Food Chemistry (2001), 72: 319-327. 8. Obanda, M.; Owuor, P. 0.; Spectrophotometric measurement of black tea pigments, total colour and brightness and their correlation with taster's assessment of black tea liquor. Tea (2001), 22: 20-28. 9. Owuor, P.O.; Ng'etich, W.K.; Obanda, M. Quality response of clonal black tea to nitrogen fertilizers, plucking intervals and standards. J. Sci. Food Agric. (2000), 80: 439-446. 10. Obanda, M.; Owuor, P.O.; Mang'oka, R. Changes ill the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chemistry (2000), 75: 395-404. 11. Owuor, P.O.; Obanda, M. Towards establishing the shelf life of black tea (2000). Tea, 21, 9-14. 12. Owuor, P.O.; Obanda, M.; McLean, G.; Kisinyo, P.O. Fermentability variations of popular clones from Nandi Hills, Kenya.Tea (1999) 20: 5-11 13. Obanda, M.; Owuor, P.O.; Rutto, J.K. Relationship between chloroform test in tea, tea leaf flavanol composition, polyphenol oxidase activity and the formation of black tea chemical quality parameters. Tea (1999), 20: 80-88. 14. Owuor, P.O.; Obanda, M. The effects of blending clonal leaf on black tea quality.Food Chemistry (1999), 66: 147-152. 15. Owuor, P.O.; Obanda, M. Clonal selection criteria for quality in Kenyan black tea production: Achievements, Problems and Prospects: Review. Tea (1998), 19: 49-58. 16. Omori, M., Kato, M., Tamura, T., Takada, T., Owuor, P.O., Obanda, M. Production of CTC Gabaron black tea by modifying withering conditions. Tea (1998), 19(2): 92-96. 17. Obanda, M.; Owuor P.0, Kamanu J.N. Effects of wither duration and fermentation aeration on black tea quality characteristics of tea produced in a commercial factory. Tea (1998), 19(2): 97-106. 18. Owuor, P. 0. Obanda, M. Effects of Fermentation Under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex.Food Science and Technology International, Tokyo (1998), 4: 136-139. 19. Obanda, M.; Owuor, P.O. Advances in the understanding of the formation of non-volatile quality constituents during black tea fermentation process. Tea (1997), 18: 194-204. 20. Obanda, M.; Owuor, P.O.; Taylor, S.J. Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J. Sci. Food Agric. (1997), 74: 209-215. 21. Owuor, P. 0. Obanda, M. Advances in Withering Technologies and Future Strategies to Cope With High Tea Production in Kenya.Tea (1997), 18: 184-193. 22. Owuor, P.O.; Obanda, M. Impact of Improper Leaf Handling on Plain Black Tea Quality Parameters Tea (1997), 18: 51-55. 23. Owuor, P.O.; Obanda, M. Influence of enriched oxygen atmosphere during fermentation on plain clonal black tea quality parameters development. Trop. Sci., (1998), 38:165-170. 24. Owuor, P.O.; Obanda, M. The Changes in Black Tea Quality Parameters Due to Plucking Standards and Fermentation Time Food Chem., (1998), 61: 435-441. 25. Owuor, P.O., Obanda. M. The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Individual Theaflavins in Black Tea.Food Science and Technology, International, Tokyo (1997), 3(4): 344-347. 26. Obanda, M.; Owuor, P.O. Flavanol Composition and Caffeine Content of Green Leaf As Quality Potential 9 Indicators of Kenyan Black Teas.J. Sci. Food & Agric. (1997), 74(2): 209-215. 27. Obanda, M.; Owuor, P.O.; Kipkemoi, B.J. Effects of Moisture Loss And Relative Humidity of Leaf During Withering On Black Tea Chemical Quality Parameters.Tea (1997), 18(l): 45-50. 28. Owuor, P.O.; Obanda M.A. The impact of withering temperature on black tea quality.J. Sci. Food Agric., (1996), 70, 288-292. 29. Owuor, P.O.; Obanda, M. Comparing the aroma quality of some Kenyan clonal black tea with black teas from various parts of the world. J. Food Technol. in Africa (1996), 1: 12-15. 30. Owuor, P.O.; Obanda, M. Clonal Variation in the Individual Theaflavin and Their Impact on Astringency and Sensory Evaluation. Food Chemistry (1995), 54: 273-277. 31. Owuor, P.O.; Obanda, M.; Edmonds, C.J.; Rono, M.K.A. Evaluation of Tank Withering Method in Processing Plain Black Tea.Trop Sci. (1995), 35: 167-170. 32. Owuor, P.O.; Obanda, M. The changes in black tea quality parameters due to plucking standards and fermentation time. Food Chemistry (1998), 61: 435-441. 33. Owuor, P.O.; Wanyoko, J.K.; Obanda, M.; Othieno, C.O. Potash and phosphorus fertilizers on black tea quality in the western Kenya highlands. Tea (1998), 19: 43-48. 34. Owuor, P.O.; Obanda M. Comparison of the spectrophotometric assay methods for theaflavin and thearubigins in black tea. Tea (1995), 16: 41-47. 35. Owuor, P. O.; Obanda, M.; Wanyoko, J.K. Quality Response of Low Yielding Tea to Rates and Splitting Nitrogen Fertilizer Application in the Eastern and Western Kenya Highlands.Tea (1995), 16: 124-128. 36. Obanda, M.; Owuor, P.O.; Taylor, S.J. Chemical Composition of Some Kenyan Black Teas and Their Probable Benefits to Human Health.Tea (1995), 17(l): 20-26, 1995. 37. Obanda, M.; Owuor, P.O. Impact of Shoot Maturity on Chlorophylls Content, Composition of Volatile Flavour Compounds and Plain Black Tea Chemical Quality Parameters. J. Sci. Food & Agric. (1995), 69(4): 529-534. 38. Obanda, M.; Owuor, P. O. Changes in Black Tea Quality Chemical Parameters Due To Storage Duration and Packaging Methods.Tea (1995), 16(l): 34-40. 39. Obanda, M., Owuor, P.O. Clonal Variations in the Response of Black Tea Quality to Plucking Standards. Food chemistry (1995), 53: 381-384. 40. Owuor, P.O.; Obanda, M. Changes in CTC black tea quality due to variations of maceration-fermentation sequence. Tea (1994), 15: 113-118. 41. Owuor, P.O.; Obanda, M. Impact of maceration method on black tea quality: CTC vs. LTP. Tea (1994), 15: 50-55. 42. Owuor, P.O.; Obanda, M.; Othieno, C.O. Effects of rates and ratios of nitrogenous and potash fertilizers on tea in the eastern highlands of Kenya. III. Quality and value. Tea (1994), 15: 42-49. 43. Obanda, M.; Owuor, P.O. Changes in black tea quality due to different fermentation temperature regimes and time during manufacture of slow fermenting clone S15/10 in a commercial factory. Tea (1993), 14: 123-135. 44. Owuor, P.O.; Obanda, M. Fermentation temperature and duration effects on black tea quality. Tea (1993), 14: 21-30. 45. Owuor, P.O.; Obanda, M.; Othieno, C.O. Quality performance of a few selected smallholder tea factories. Tea (1993), 14: 31-43. 46. Obanda, M. Effect of Wither and Plucking Methods on the Biochemical and Chemical Parameters Of Selected Kenyan Tea.Discovery and Innovation (1993), 6(2): 190-197. 47. Obanda, M.; Owuor, P,O. Changes in Black Tea Quality Due To Different Fermentation Temperature Regimes And Time During Manufacture of Slow Fermenting Clone S15/10 In a Commercial Factory. Tea (1993), 14(2): 123-135. 48. Obanda, M.; Owuor, P.O. The effects of chemical wither duration and dryer on quality of black tea manufactured in a commercial factory. Tea (1992), 13: 50-61. 49. Obanda, M.; Owuor, P.O., Njuguna, C.K. The Impact Of Clonal Variation of Total Polyphenols Content And Polyphenol Oxidase Activity of Fresh Tea Shoots On Plain Black Tea Quality Parameters. Tea (1992), 13(2): 129-132. 50. Owuor, P.O.; Obanda, M. Influence of fermentation conditions and duration on the quality of plain black tea. Tea (1992), 13: 120-128. 51. Obanda, M.; Owuor, P. O. The Effect of Chemical Wither Duration and Dryer Type on Quality of Black Tea Manufactured in a Commercial Factory. Tea (1992), 13(l): 50-61, 1992. 52. Obanda, M. Tea Catechol Oxidase Characteristics Relative to Other Oxidases - A Review. Tea (1991), 12(l): 56-59. 53. Onsando, J.M.; Owuor, P.O.; Obanda, M.A. Fungicidal taints in some tea factories in Kenya. What is the 10 causative factor? Tea (1991), 12: 104-108. 54. Owuor, P. 0; Obanda, M.; Wanyiera. J. 0. Effects of Dryer Type and Grade on Chemical Quality Parameters of Black Tea.Tea (1987), 8(2): 73-81. 55. Owuor, P.O.; Obanda, M.A.; Tsushida, T.; Horita, H.; Murai, T. Geographical variations of theaflavins, thearubigins and caffeine in Kenyan clonal black teas. Food Chemistry (1987), 26: 223-230.

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