| Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes SK Panda, SS Mishra, E Kayitesi, RC Ray Environmental research 146, 161-172, 2016 | 221 | 2016 |
| Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Food chemistry 232, 210-217, 2017 | 157 | 2017 |
| Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit JA Adebiyi, AO Obadina, AF Mulaba-Bafubiandi, OA Adebo, E Kayitesi Journal of Cereal Science 70, 132-139, 2016 | 128 | 2016 |
| The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa MC Temba, PB Njobeh, OA Adebo, AO Olugbile, E Kayitesi International journal of food science & technology 51 (3), 543-554, 2016 | 125 | 2016 |
| Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Critical reviews in food science and nutrition 58 (3), 463-474, 2018 | 118 | 2018 |
| Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum-ATCC 9338 SK Panda, SK Behera, XW Qaku, S Sekar, DT Ndinteh, ... Lwt 75, 453-459, 2017 | 99 | 2017 |
| Food fermentation and mycotoxin detoxification: An African perspective JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh Food Control 106, 106731, 2019 | 88 | 2019 |
| Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges MC Temba, PB Njobeh, E Kayitesi Food Control 71, 178-186, 2017 | 80 | 2017 |
| A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods SA Oyeyinka, OA Akintayo, OA Adebo, E Kayitesi, PB Njobeh International Journal of Biological Macromolecules 176, 87-95, 2021 | 76 | 2021 |
| Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum OA Adebo, PB Njobeh, JA Adebiyi, E Kayitesi Food Bioscience 25, 118-127, 2018 | 68 | 2018 |
| Fermented pulse-based food products in developing nations as functional foods and ingredients OA Adebo, PB Njobeh, JA Adebiyi, S Gbashi, JZ Phoku, E Kayitesi Functional Food—Improve Health through Adequate Food; Hueda, MC, Ed, 77-109, 2017 | 66 | 2017 |
| Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types OA Adebo, PB Njobeh, E Kayitesi Journal of cereal science 82, 49-56, 2018 | 64 | 2018 |
| Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea) JA Adebiyi, PB Njobeh, E Kayitesi Microchemical Journal 149, 104034, 2019 | 61 | 2019 |
| Effect of fermentation time on physicochemical properties of starch extracted from cassava root SA Oyeyinka, AA Adeloye, OO Olaomo, E Kayitesi Food Bioscience 33, 100485, 2020 | 56 | 2020 |
| Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas … OA Adebo, E Kayitesi, F Tugizimana, PB Njobeh Food Research International 121, 326-335, 2019 | 54 | 2019 |
| Microbial processing of fruit and vegetable wastes into potential biocommodities: a review SK Panda, RC Ray, SS Mishra, E Kayitesi Critical Reviews in Biotechnology 38 (1), 1-16, 2018 | 53 | 2018 |
| Optimization of fermentation conditions for ting production using response surface methodology OA Adebo, PB Njobeh, AF Mulaba‐Bafubiandi, JA Adebiyi, ZSC Desobgo, ... Journal of Food Processing and Preservation 42 (1), e13381, 2018 | 51 | 2018 |
| Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food) OA Adebo, E Kayitesi, PB Njobeh Toxins 11 (3), 180, 2019 | 49 | 2019 |
| Anthocyanin‐Rich Sweet Potato (Ipomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation SK Panda, SH Panda, MR Swain, RC Ray, E Kayitesi Journal of food processing and preservation 39 (6), 3040-3049, 2015 | 45 | 2015 |
| Advances in green synthesis of selenium nanoparticles and their application in food packaging BK Ndwandwe, SP Malinga, E Kayitesi, BC Dlamini International Journal of Food Science & Technology 56 (6), 2640-2650, 2021 | 43 | 2021 |
