Striga hermonthica weed infestation continues to persist among smallholder poor farmers in Kenya who depend on traditional maize (Zea mays L.) seeds for their livelihood. The purpose of this study was to evaluate the efficacy of five local Fusarium oxysporum f. sp. Strigae strains (FK1, FK2, FK3, FK4, and FK5) to control Striga on susceptible local maize cultivar “Rachar” in three farmer field sites in Siaya County, Kenya. A complete randomized block design was used in each site. Statistical analysis was done using SAS 9.1 software, and means for different strains were tested with Fisher’s LSD. The strains differentially reduced the number of emerged Striga and infected most of the emerged Striga, which affected performance of the local maize. Striga emergence and infection rates were significantly different (p less then .05) between different strains of F. oxysporum f. sp. strigae. FK1 and FK2 strains had the least pathogenicity, while FK5 strain had the highest pathogenicity on Striga. Soil and climatic factors influenced the rate of infection for the tested strains and maize performance. Improvement in yield during the short rains was attributed to the persistence of Fusarium strains in the soil. Based on Striga emergence and infection rates, and maize yield, FK5 was the most effective strain to curb Striga menace. Adoption of local F. oxysporum strains will increase maize yield in Siaya County’s Striga-infested fields from a dismal average of 0.95 t/ha to about 1.95 t/ha. The observed significant differences in the tested strains between sites for the infection and emergence rates revealed the importance of considering pathogens on a field-to-field basis. Further studies should be carried out to establish the relationship between soil properties and the five fungal strains.In contrast to other pulses, chickpea has a relatively high fat content (3%-10%). This study was designed to investigate direct-expanded chickpea-sorghum extruded snacks (5050, 6040, and 7030 chickpeasorghum, w/w) with respect to their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p-anisidine value) and sensory data during accelerated storage; and the shelf-life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p-anisidine values were in the range of 0-2.5 mEq/Kg and 5-30, respectively, for both accelerated and room temperature storage, and increased during storage (p less then .05). 7030 and 6040 (w/w) chickpea-sorghum snacks had higher peroxide and p-anisidine values compared to the 5050 snack during storage at either temperature (p less then .05). Rancid aroma and off-flavor of 6040 and 7030 chickpea-sorghum snacks (slightly intense = 6) also were higher than that of the 5050 snack (moderately weak = 3) (p less then .05). Significant correlations (p less then .05) were found between chemical markers and sensory attributes (p less then .05). The study illustrated that shelf-life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf-life, a 5050 chickpea-sorghum blend is preferable.The purpose of this present study was to develop a rapid and effective approach for identification of red wines that differ in geographical origins, brands, and grape varieties, a multi-sensor fusion technology based on a novel cost-effective electronic nose (E-nose) and a voltammetric electronic tongue (E-tongue) was proposed. The E-nose sensors was created using porphyrins or metalloporphyrins, pH indicators and Nile red printed on a C2 reverse phase silica gel plate. The voltammetric E-Tongue with six metallic working electrodes, namely platinum, gold, palladium, tungsten, titanium, and silver was employed to sense the taste of red wines. Principal component analysis (PCA) was utilized for dimensionality reduction and decorrelation of the raw sensors datasets. The fusion models derived from extreme learning machine (ELM) were built with PCA scores of E-nose and tongue as the inputs. Results showed superior performance (100% recognition rate) using combination of odor and taste sensors than individual artificial systems. The results suggested that fusion of the novel cost-effective E-nose created and voltammetric E-tongue coupled with ELM has a powerful potential in rapid quality evaluation of red wine.In this study, the optimal naphthoquinones-enriched ethanol extract from the roots of Onosma hookeri Clarke. var. longiforum Duthie (OHC-LD) was obtained under an optimal condition (69% ethanol, material to solution ratio of 271 at 60℃ for 59 min) by the ultrasound-assisted extraction, according to four-variable three-level Box-Behnken design-response surface methodology. The experimental yield of ethanol extract was 42.08 ± 0.65%, and the contents of naphthoquinones reached to 1.07 ± 0.004%. The optimal extract exhibited similar scavenging activity against ABTS (2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) radical as BHT(butylated hydroxytoluene) at 1,250 µg/ml, and better DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity than BHT at 250 µg/ml. TAE226 chemical structure However, the optimal ethanol extract was not sensitive to MCF-7 cell line ( IC50 of 321.849 µg/ml). The results revealed the naphthoquinones-enriched ethanol extract from the roots of OHC-LD had could be used as a potential natural antioxidant.The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p less then .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.