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Items: 11

1.
2.

Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review.

Ogundele OM, Kayitesi E.

J Food Sci Technol. 2019 Apr;56(4):1669-1682. doi: 10.1007/s13197-019-03661-5. Epub 2019 Mar 8. Review.

PMID:
30996403
3.

Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food).

Adebo OA, Kayitesi E, Njobeh PB.

Toxins (Basel). 2019 Mar 25;11(3). pii: E180. doi: 10.3390/toxins11030180.

4.

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS).

Adebo OA, Njobeh PB, Desobgo SCZ, Pieterse M, Kayitesi E, Ndinteh DT.

Food Sci Nutr. 2018 Oct 6;6(8):2028-2035. doi: 10.1002/fsn3.736. eCollection 2018 Nov.

5.

Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.

Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E.

Food Chem. 2017 Oct 1;232:210-217. doi: 10.1016/j.foodchem.2017.04.020. Epub 2017 Apr 5.

PMID:
28490067
6.

Microbial processing of fruit and vegetable wastes into potential biocommodities: a review.

Panda SK, Ray RC, Mishra SS, Kayitesi E.

Crit Rev Biotechnol. 2018 Feb;38(1):1-16. doi: 10.1080/07388551.2017.1311295. Epub 2017 May 2. Review.

PMID:
28462596
7.

Screening of Cyanobacterial Peptide Toxin, Microcystins in Hyperscum Water Samples from an Inland Sub Saharan Drinking Freshwater Reservoir.

Eguzozie KU, Mavumengwana V, Nkosi D, Kayitesi E, Nnabuo-Eguzozie EC.

Bull Environ Contam Toxicol. 2016 Nov;97(5):728-736. Epub 2016 Sep 19.

PMID:
27647015
8.

Bioaccumulation and Quantitative Variations of Microcystins in the Swartspruit River, South Africa.

Eguzozie K, Mavumengwana V, Nkosi D, Kayitesi E, Nnabuo-Eguzozie EC.

Arch Environ Contam Toxicol. 2016 Aug;71(2):286-96. doi: 10.1007/s00244-016-0269-5. Epub 2016 Mar 2.

PMID:
26936473
9.

Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes.

Panda SK, Mishra SS, Kayitesi E, Ray RC.

Environ Res. 2016 Apr;146:161-72. doi: 10.1016/j.envres.2015.12.035. Epub 2016 Jan 4. Review.

PMID:
26761593
10.

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.

Kayitesi E, Duodu KG, Minnaar A, de Kock HL.

J Sci Food Agric. 2013 Mar 15;93(4):838-45. doi: 10.1002/jsfa.5805. Epub 2012 Oct 19.

PMID:
23080034
11.

Sensory quality of marama/sorghum composite porridges.

Kayitesi E, Duodu KG, Minnaar A, de Kock HL.

J Sci Food Agric. 2010 Sep;90(12):2124-32. doi: 10.1002/jsfa.4061.

PMID:
20623711

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