Eugénie Kayitesi

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

Janet Adeyinka Adebiyi, Adewale Olusegun Obadina, Antoine F. Mulaba‐Bafubiandi et al. · Journal of Cereal Science · 2016 · 170 citations

Food Chemistry, Health Sciences, Pearl Millet +7

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

Janet Adeyinka Adebiyi, Adewale Olusegun Obadina, Oluwafemi Ayodeji Adebo et al. · Food Chemistry · 2017 · 170 citations

Food Chemistry, Nutrition, Pearl Millet +6

The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

Makumba Chewe Temba, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo et al. · International Journal of Food Science & Technology · 2016 · 137 citations

Nutrition, Engineering, Nutritive Value +18

Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

Sandeep Kumar Panda, Sunil Kumar Behera, Xolisile W. Qaku et al. · LWT · 2016 · 117 citations

Food Fermentation, Prickly Pears, Quality Enhancement +6

Food fermentation and mycotoxin detoxification: An African perspective

Janet Adeyinka Adebiyi, Eugénie Kayitesi, Oluwafemi Ayodeji Adebo et al. · Food Control · 2019 · 106 citations

Food Fermentation, Mycotoxin Formation, Food Mycology +9