Prof. Joshua Arimi

Faculty Member - SAFS

Biography

Prof. Joshua Arimi is ………………………………………………………………………..

Specialties: Agriculture, …………………………………………….

Title	Cited by	Year
Avocado production in Kenya in relation to the world, Avocado by-products (seeds and peels) functionality and Utilization in food products. CO Nyakang’i, R Ebere, E Marete, JM Arimi Applied Food Research, 100275		2023
Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications PK Marete, AM Mariga, G Huka, L Musalia, E Marete, JM Mathara, … Journal of Food Science and Technology, 1-10		2023
Production and characterisation of camel milk yoghurt containing different types of stabilising agents S Oselu, R Ebere, G Huka, L Musalia, E Marete, JM Mathara, F Mwobobia, … Heliyon 8 (11), e11816		2022
Chemical and antioxidant characterization of Dovyalis caffra and Dovyalis abyssinica fruits in Kenya DM Waweru, JM Arimi, E Marete, JC Jacquier, N Harbourne Heliyon 8 (10), e11064		2022
Determination of physicochemical properties of model beverages and baked products incorporated with avocado seed powder CN Oirere, E Marete, R Ebere, J Arimi African Journal of Science, Technology and Social Sciences 1 (1)		2022
Enhancing partnerships for industry-led vocational training and education (e-pivot) in the horticulture value chains of Kenya RO Odhiambo, P Masinde, J Arimi, B Owiti, D Maitethia, P Nawiri, … African Journal of Science, Technology and Social Sciences 1 (1)		2022
IoT based smart irrigation system for communal use D Maitethia, J Arimi, RO Odhiambo, P Masinde, B Owiti, P Nawiri, … African Journal of Science, Technology and Social Sciences 1 (1)		2022
Evaluation of the effect of different types of stabilizers and salt on improving the physico-chemical properties of camel milk yoghurt J Arimi, F Mwobobia African Journal of Science, Technology and Social Sciences 1 (1)		2022
Effects of supplementation with climate-smart feeds on camel weight gain during drought J Arimi, L Musalia, D Changwony, F Thiakunu, G Huka African Journal of Science, Technology and Social Sciences 1 (1)		2022
Effects of camel feed supplementation on milk yields and composition during early pregnancy period FK Thiakunu, KB Njehia, PN Nguhiu, J Arimi African Journal of Science, Technology and Social Sciences 1 (1)		2022
Development of a complete meal from underutilized indigenous and exotic foods J Arimi, A Musembi, A Muia, C Kibowott, K Kiptoo, A Awino African Journal of Science, Technology and Social Sciences 1 (1)		2022
Green gold: refining crude Miraa (Catha edulis) into a real green gold J Arimi African Journal of Science, Technology and Social Sciences 1 (1)		2022
Camel herding and commerce: adaptation for reducing poverty through camel meat value additions G Huka, J Arimi, L Musalia, D Changwony, F Thiakunu African Journal of Science, Technology and Social Sciences 1 (1)		2022
Impact of fermented milk on the glycemic response of maize, millet and sorghum stiff porridges LM Amwoma, R Ebere, J Arimi African Journal of Science, Technology and Social Sciences 1 (1)		2022
Camels, camel milk, and camel milk product situation in Kenya in relation to the world S Oselu, R Ebere, JM Arimi International Journal of Food Science 2022	8	2022
Current status of utilization and potential of Dovyalis caffra fruit: major focus on Kenya-a review DM Waweru, JM Arimi, E Marete, JC Jacquier, N Harbourne Scientific African, e01097	3	2022
Determination of physicochemical properties of model beverages and baked products incorporated with avocado seed powder OC Nyakang’i, E Marete, R Ebere, J Arimi Meru University of Science and Technology		2022
Phonological analysis of Kĩtigania borrowed words from the Maa Language: An optimality approach R Odhiambo, P Masinde, J Arimi, B Owiti, D Maitethia, P Nawiri, … Meru University of Science and Technology		2022
Current status of utilization and potential of Dovyalis caffra fruit: Major focus on Kenya DM Waweru, JM Arimi, E Marete, JC Jacquier, N Harbourne Elsevier		2022
Use of Heat Units to Predict the Optimum Transplanting Stage of Baby Corn (Zea Mays L.) Seedlings Under Field Conditions in Meru County, Kenya RM Kirigiah, P Masinde, GE Mworia 3rd Annual Internatonal Conference		2019
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat C Arroyo, S Eslami, NP Brunton, JM Arimi, F Noci, JG Lyng Poultry Science 94 (5), 1088-1095	77	2015
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle C Arroyo, D Lascorz, L O’Dowd, F Noci, J Arimi, JG Lyng Meat Science 99, 52-59	77	2015
The acceleration of pork curing by power ultrasound: A pilot-scale production CK McDonnell, JG Lyng, JM Arimi, P Allen Innovative Food Science & Emerging Technologies 26, 191-198	57	2014
The use of pulsed electric fields for accelerating the salting of pork CK McDonnell, P Allen, FS Chardonnereau, JM Arimi, JG Lyng LWT-Food Science and Technology 59 (2), 1054-1060	65	2014
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating JG Lyng, JM Arimi, M Scully, F Marra Journal of Food Engineering 124, 133-142	22	2014
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study CK McDonnell, P Allen, E Duggan, JM Arimi, E Casey, G Duane, JG Lyng Meat science 95 (1), 51-58	157	2013
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle LP O’Dowd, JM Arimi, F Noci, DA Cronin, JG Lyng Meat Science 93 (2), 303-309	108	2013
The accelerated curing of pork using power ultrasound: a pilot-scale production trial CK McDonnell, JG Lyng, J Arimi, P Allen International Congress of Meat Science and Technology	6	2013
Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Journal of food engineering 108 (3), 403-409	18	2012
The use of power ultrasound for the accelerated curing of pork C McDonnell, J Lyng, J Arimi, DA Cronin, P Allen 58 th International Congress of Meat Science and Technology	1	2012
Effect of protein: starch ratio on microwave expansion of imitation cheese-based product JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Hydrocolloids 25 (5), 1069-1076	17	2011
Effect of moisture content and water mobility on microwave expansion of imitation cheese JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Chemistry 121 (2), 509-516	45	2010
Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Food Research International 43 (6), 1650-1655	80	2010
Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Journal of texture studies 41 (3), 320-340	35	2010
Microwave Expansion of Imitation Cheese: Mechanism and Factors Influencing Expansion and Texture JM Arimi University College Dublin		2009
Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Journal of food engineering 89 (3), 258-266	17	2008
Microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, ED O’Riordan, M O’Sullivan, JG Lyng Journal of Food Engineering 88 (2), 254-262	43	2008
Kinetics of the Alkaline Phosphatase Catalyzed Hydrolysis of Disodium p‐Nitrophenyl Phosphate: Effects of Carbohydrate Additives, Low Temperature, and Freezing NS Terefe, JM Arimi, A Van Loey, M Hendrickx Biotechnology progress 20 (5), 1467-1478	13	2004
Kinetics of enzyme catalysed reactions in frozen food model systems and glass transition theory NS Terefe, MT Nhan, MA Delele, J Armi, A Van Loey, M Hendrickx COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES 68 (3), 259-262		2003
THE USE OF PULSED ELECTRIC FIELDS TO ACCELERATE THE SALTING OF PORK CK McDonnell, P Allen, FS Chardonnereau, J Arimi, JG Lyng

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