Dr. Emily Cherono Kilel

Kilel, E.C., Wanyoko, J.K., Faraj, A.K. and Ngoda, P. (2019). Effect of Citric Acid on the Total 

Monomeric Anthocyanins and Antioxidant Activity of Liquor Made from Unprocessed

Purple Leafed TRFK 306 Kenyan Tea Clone. Food and Nutrition Sciences, 10, 1191-1201. 

Kilel E.C., Wanyoko, J.K., Faraj, A.K. and Ngoda, P. (2018) “Optimization of manufacturing  

conditions of the new purple leafed Kenyan teas (TRFK 306) – maceration style and

withering duration” International Food Research Journal 25(2): 730-736.

Kilel E. Cherono, Wanyoko J.Kanyiri, Faraj A. Kipruto and Ngoda Peninah (2017) “Effect of Leaf Withering Duration, Maceration types and Aeration Duration on the Quality of Black Tea        

of Clone TRFK 306 (Kenyan Purple Tea)” International Journal of Research in Chemistry 

and Environment Vol. 7 Issue 2 (21-29).

Julius M. Huho*, Mucai Muchiri, Irura Ng’ang’a, Agnes kavoo, Hellen Kamiri, Esther Maina, Patrick  Muthee, Emily Kilel and Eunice Kagure (2016). Adoption Of Purple Tea In Kenya: Status,   Opportunities And Challenges . Tea 37 (1 & 2) 2016, 112-121.   

E.C. Kilel , A.K. Faraj , J.K. Wanyoko , F.N. Wachira and V. Mwingirwa (2013) “Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics” Food Chemistry 141     

 (2013) 769–775.

Kilel E. C., Wanyoko J.K., Faraj A.K. and Wachira F. N. (2013) “Plain Black Tea Quality

Parameters of Purple Leaf Coloured Tea Clones in Kenya” International 

Journal of Research in Chemistry and Environment Vol. 3 Issue 3 July 2013(81-88).

Kilel, E.C., Wanyoko, J.K., Faraj, A.K. and Wachira, F.N. (2012). “Variation in theaflavins and 

catechins contents in processed from the purple tea varieties in Kenya. Tea 33(2), 2012, 95-104.

Novel research on tea processing