Eugenie Kayitesi
Eugenie Kayitesi
Verified email at up.ac.za - Homepage
Title
Cited by
Cited by
Year
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
992016
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
382016
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
342017
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
342017
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
322018
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
302016
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
282017
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
E Kayitesi, HL de Kock, A Minnaar, KG Duodu
Food Chemistry 131 (3), 837-842, 2012
232012
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
192018
Sensory quality of marama/sorghum composite porridges
E Kayitesi, KG Duodu, A Minnaar, HL de Kock
Journal of the Science of Food and Agriculture 90 (12), 2124-2132, 2010
182010
Food fermentation and mycotoxin detoxification: An African perspective
JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh
Food Control 106, 106731, 2019
172019
Effect of micronisation of pre‐conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
E Kayitesi, KG Duodu, A Minnaar, HL de Kock
Journal of the Science of Food and Agriculture 93 (4), 838-845, 2013
172013
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
162015
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
152018
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
152017
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
142019
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
132018
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
112018
Effects of cooking and drying on phenolic compounds and antioxidant activity of African green leafy vegetables
SM Moyo, V Mavumengwana, E Kayitesi
Food reviews international 34 (3), 248-264, 2018
92018
Advances in fermentation technology for novel food products
OA Adebo, PB Njobeh, AS Adeboye, JA Adebiyi, SS Sobowale, ...
Innovations in technologies for fermented food and beverage industries, 71-87, 2018
82018
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