1. Muthoni, J., J.N. Kabira, D. Kipkoech, G.O. Abong and J. Nderitu, 2013. Yield performance of potato seed tubers after long storage in diffused light store. J. Agric. Sci., 6: 21-28.
2. Muthoni, J., J.N. Kabira, D. Kipkoech, G.O. Abong and J. Nderitu, 2013. Feasibility of low-cost seed potato storage in Kenya: The case of diffused light storage in Nyandarua county. J. Agric. Sci., 6: 59-65.
3. Abong, G.O., J.N. Kabira and M.M. Okoth, 2013. Enhancing Bcarotene, Ascorbic Acid and Sensory Properties of Potato Crisps using Carrot Powder as a Flavoring Agent. In: Trends and Opportunities in the Production, Processing and Consumption of Staple Foods Crops in Kenya, Onyango, C., G. Unbehend and M. Lindhauer (Eds.). TUD Press, Dresden, Germany, ISBN-13: 978-3944331171, pp: 76-85.
4. Abong, G.O. and J.N. Kabira, 2013. The Current Status of the Potato Value Chain in Kenya. In: Trends and Opportunities in the Production, Processing and Consumption of Staple Foods Crops in Kenya, Onyango, C., G. Unbehend and M. Lindhauer (Eds.). TUD Press, Dresden, Germany, ISBN-13: 978-3944331171, pp: 56-59.
5. Onditi, J.O., S.W.K. Nderitu, J.A. Landeo, G.O. Abong, E.O. Sikinyi and J.N. Kabira, 2012. Release of three improved varieties for the expanded potato market in Kenya. Agric. Biol. J. N. Am., 3: 192-197.
6. Abong, G.O. and J.N. Kabira, 2012. Diversity and characteristics of potato flakes in Nairobi and Nakuru, Kenya. Global J. Sci. Front. Res., 12: 35-39.
7. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four Kenyan potato cultivars. Am. J. Food Technol., 6: 772-780.
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8. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Effect of slice thickness and frying temperature on color, texture and sensory properties of crisps made from four Kenyan potato cultivars. Am. J. Food Technol., 6: 753-762.
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9. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Effect of packaging and storage temperature on the shelf life of crisps from four Kenyan potato cultivars. Am. J. Food Tech., 6: 870-881.
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10. Abong, G.O. and J.N. Kabira, 2011. Suitability of three newly released Kenyan potato varieties for processing into crisps and French fries. Afr. J. Food Agric. Nutr. Dev., 11: 5266-5281.
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11. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2010. Evaluation of selected Kenyan potato cultivars for processing into potato crisps. Agric. Biol. J. N. Am., 1: 886-893.
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12. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2010. Effects of cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps processed from four Kenyan potato cultivars. J. Agric. Sci. Technol., 1: 156-163.
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13. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2010. Consumption patterns, diversity and characteristics of potato crisps in Nairobi, Kenya. J. Applied Biosci., 32: 1942-1955.
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14. Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2010. Characteristics of the potato crisps processing industry in Kenya. J. Anim. Plant Sci., 8: 936-943.
15. Abong, G.O., M.W. Okoth, E.G. Karuri, J.N. Kabira and F.M. Mathooko, 2009. Nutrient contents of raw and processed products from Kenyan potato cultivars. J. Applied Biosci., 16: 877-886.
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16. Abong, G.O., M.W. Okoth, E.G. Karuri, J.N. Kabira and F.M. Mathooko, 2009. Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions. J. Anim. Plant Sci., 2: 76-84.
17. Abong, G.O., M.W. Okoth, E.G. Karuri, J.N. Kabira and F.M. Mathooko, 2009. Influence of potato cultivar and stage of maturity on oil content of French fries (chips) made from eight Kenyan potato cultivars. Afr. J. Food Agric. Nutr. Dev., 9: 1667-1682.
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18. Abong, G.O., M.W. Okoth, E.G. Karuri, J.N. Kabira and F.M. Mathooko, 2009. Evaluation of selected Kenyan potato cultivars for processing into French fries. J. Anim. Plant Sci., 2: 141-147.
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