Hi, I am Fredrick Musieba, My LiveDNA is 254.17593
Dr. Fredrick Musieba
Highest Degree: Ph.D. in Mycology from University of Nairobi, Kenya
Institute: Kenya Industrial Research and Development Institute, Kenya
Area of Interest: Biomedical Sciences
  •   Tropical Biomedicine
  •   Tropical Diseases
  •   Food Technology
  •   Mycology
URL: http://livedna.org/254.17593
My SELECTED Publications
1:   Fredrick Musieba, Sheila Okoth, Richard K. Mibey, Stella Wanjiku, Knight Moraa 2012. Suitability of Locally Available Substrates for Cultivation of the Kenyan Indigenous Golden Oyster Mushroom (Pleurotus citrinopileatus Singer) Agric. J., 7: 240-244.
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2:   Musieba, F., S. Okoth and R.K. Mibey, 2011. First record of the occurrence of Pleurotus citrinopileatus Singer on new hosts in Kenya. Agric. Biol. J. North Am., 2: 1304-1309.
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3:   Musieba, F., S. Okoth, R.K. Mibey, S. Wanjiku and K. Moraa, 2013. Proximate composition, amino acids and vitamins profile of Pleurotus citrinopileatus Singer: An indigenous mushroom in Kenya. Am. J. Food Technol., 8: 200-206.
4:   Nattoh, G., E. Gatebe, F. Musieba and J. Mathara, 2016. Bioprospecting optimal phenology for bioactive molecules in native golden yellow Pleurotus citrinopileatus Singer. Asian Pacific J. Trop. Biomed., 6: 132-142.
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5:   Nattoh, G., F. Musieba, E. Gatebe and J. Mathara, 2016. Towards profiling differential distribution of bioactive molecules across four phenologies in Pleurotus djamor R22. Asian Pacific J. Trop. Dis., 6: 472-480.
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6:   Nattoh, G.I., F. Musieba, E. Gatebe and J.M. Mathara, 2016. Comparing in vitro biodigestibility of organic substrates by basidiomycetes. Agric. Biol. J. North Am., 7: 9-18.
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7:   Ndung'u, S.W., C.A. Otieno, C. Onyango and F. Musieba, 2015. Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom. Am. J. Food Technol., 10: 273-278.
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8:   Ndung'u, S.W., C.A. Otieno, C. Onyango and F. Musieba, 2015. Nutritional composition, physical qualities and sensory evaluation of wheat bread supplemented with oyster mushroom. Am. J. Food Technol., 10: 279-288.