1.Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children With Moderate Acute Malnutrition in Karamoja, Uganda

作　　者：Andrew Amegovu ;Patrick Ogwok ;Sophie Ochola 等

出　　处：Journal of Food Research. 2014 ;3(2):17.doi:10.5539/jfr.v3n2p17

出版社：Canadian Center of Science and Education

文章 ID：89023114

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2.Health Risk Posed by Lead, Copper and Iron via Consumption of Organ Meats in Kampala City (Uganda)

作　　者：Patrick Ogwok ;Michael Bamuwamye ;Grace Apili 等

出　　处：Journal of Environment Pollution and Human Health. 2014 ;2(3):69-73.doi:10.12691/jephh-2-3-3

出版社：Science and Education Publishing

文章 ID：103710175

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3.Cancer and Non-cancer Risks Associated With Heavy Metal Exposures from Street Foods: Evaluation of Roasted Meats in an Urban Setting

作　　者：Michael Bamuwamye ;Patrick Ogwok ;Vivian Tumuhairwe

出　　处：Journal of Environment Pollution and Human Health. 2015 ;3(2):24-30.doi:10.12691/jephh-3-2-1

出版社：Science and Education Publishing

文章 ID：103710191

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4.Human Health Risk Assessment of Heavy Metals in Kampala (Uganda) Drinking Water

作　　者：Michael Bamuwamye ;Patrick Ogwok ;Vivian Tumuhairwe 等

出　　处：Journal of Food Research. 2017 ;6(4):6.doi:10.5539/jfr.v6n4p6

出版社：Canadian Center of Science and Education

文章 ID：199290830

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5.Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

作　　者：John Manano ;Patrick Ogwok ;George Byarugaba-Bazirake

出　　处：Journal of Food Research. 2018 ;7(1):1.doi:10.5539/jfr.v7n1p1

出版社：Canadian Center of Science and Education

文章 ID：222516096

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6.Dietary Content and Potential Health Risks of Metals in Commercial Black Tea in Kampala (Uganda)

作　　者：Michael Bamuwamye ;Patrick Ogwok ;Vivian Tumuhairwe 等

出　　处：Journal of Food Research. 2017 ;6(6):1.doi:10.5539/jfr.v6n6p1

出版社：Canadian Center of Science and Education

文章 ID：222516169

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7.Fatty Acid Composition of Oil from Groundnuts and Oyster Nuts Grown in Uganda

作　　者：Juliet Musalima ;Patrick Ogwok ;Diriisa Mugampoza

出　　处：Journal of Food Research. 2019 ;8(6):37-48.doi:10.5539/jfr.v8n6p37

出版社：Canadian Center of Science and Education

文章 ID：1025884832

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8.Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

作　　者：John Manano ;Patrick Ogwok ;George William Byarugaba-Bazirake 等

出　　处：Journal of Food Research. 2021 ;10(5):18-35.doi:10.5539/jfr.v10n5p18

出版社：Canadian Center of Science and Education

文章 ID：1036423448

文章详细

	有全文链接	4篇
	有本地全文	4篇

	Patrick Ogwok	8篇
	Michael Bamuwamye	4篇
	Vivian Tumuhairwe	3篇
	Henriettah Nakisozi	2篇
	John Manano	2篇

	Juliet Musalima	2篇
	Patrick Ogwang	2篇
	Richard Eragu	2篇
	Andrew Amegovu	1篇
	Diriisa Mugampoza	1篇
	Ediriisa Mugampoza	1篇
	George Byarugaba-Bazirake	1篇
	George William Byarugaba-Bazirake	1篇
	Grace Apili	1篇
	Juliana Mandha	1篇
	Juliet Hatoho Musalima	1篇
	Peter Yiga	1篇
	Sophie Ochola	1篇

	食品工业	6篇
	环境科学、安全科学	2篇

	加拿大	6篇
	美国	2篇

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	Journal of Food Research	6篇
	Journal of Environment Pollution and Human Health	2篇

	2021	1篇
	2019	1篇
	2018	1篇
	2017	2篇
	2015	1篇