Full Member
Eugenie Kayitesi
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
TWAS
Degrees:
2013
Doctorate Agricultural Sciences
2010
Master Agricultural Sciences
2005
Undergraduate Agricultural Sciences
Publications resulting from Research
Below are the 10 most recent publications in peer reviewed journals: (Please see the links below the publication for full publication profile on google scholar, ORCiD and ResearchGate)
1. Diale, M.O., Kayitesi, E and Serepa-Dlamini MH., 2021. Genome In Silico and In Vitro Analysis of the Probiotic Properties of a Bacterial Endophyte, Bacillus Paranthracis Strain MHSD3. Frontiers in Genetics. https://doi: 10.3389/fgene.2021.672149
2. Dankwa, R., Aisala, H., Kayitesi, E and de Kock, H.L., 2021. The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods, 10, 3095. https://doi.org/10.3390/foods10123095
3. Khoza, F.G.M., Kayitesi, E and Dlamini, B.C., 2021. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods; 10, 2894.https://doi.org/10.3390/
4. Ogundele, O.M., Gbashi, S., Oyeyinka, S.A., Kayitesi, E, and Adebo, O.A., 2021. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology. Molecules, 26, 6137
5. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Solvothermal synthesis of selenium nanoparticles with polygonal-like nanostructure and antibacterial potential. Materials Letters; doi.org/10.1016/j.matlet.2021.130619
6. Oyeyinka, S.A., Oyedeji, A.B., Ogundele, O.M., Adebo, O.A., Njobeh, B.P and Kayitesi, E, 2021. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules 184, 678-688
7. Odukoya, J.O, Kayitesi, E, Mphahlele, M.P, Tata, M.C, Njinkoue, J.M, Gouado,I, Ikhile, M.I and Ndinteh, D.T, 2021. Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. Physical Sciences Reviews, doi.org/10.1515/psr-2020-0144
8. Adebiyi, J.A., Njobeh, P.B, Kayitesi, E and Adebo, O.A. 2021. GC-HRTOF-MS dataset of metabolites extracted from sorghum and ting (a fermented product) produced using two strains of Lactobacillus fermentum (singly and in combination). Data in Brief, 36, 107102
9. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science and Technology. doi.org/10.1111/ijfs.14916
10. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2020. The impact of boiling and in vitro human digestion of Solanum nigrum (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International https://doi.org/10.1016/j.foodres.2020.109720
Publication Profiles:
Google Scholar: https://scholar.google.com/citations?user=HpMhv10AAAAJ&hl=en
ORCID: https://orcid.org/
0000-0002-1808-763X
ResearchGate: https://www.researchgate.net/profile/Eugenie-Kayitesi
1. Diale, M.O., Kayitesi, E and Serepa-Dlamini MH., 2021. Genome In Silico and In Vitro Analysis of the Probiotic Properties of a Bacterial Endophyte, Bacillus Paranthracis Strain MHSD3. Frontiers in Genetics. https://doi: 10.3389/fgene.2021.672149
2. Dankwa, R., Aisala, H., Kayitesi, E and de Kock, H.L., 2021. The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods, 10, 3095. https://doi.org/10.3390/foods10123095
3. Khoza, F.G.M., Kayitesi, E and Dlamini, B.C., 2021. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods; 10, 2894.https://doi.org/10.3390/
4. Ogundele, O.M., Gbashi, S., Oyeyinka, S.A., Kayitesi, E, and Adebo, O.A., 2021. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology. Molecules, 26, 6137
5. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Solvothermal synthesis of selenium nanoparticles with polygonal-like nanostructure and antibacterial potential. Materials Letters; doi.org/10.1016/j.matlet.2021.130619
6. Oyeyinka, S.A., Oyedeji, A.B., Ogundele, O.M., Adebo, O.A., Njobeh, B.P and Kayitesi, E, 2021. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules 184, 678-688
7. Odukoya, J.O, Kayitesi, E, Mphahlele, M.P, Tata, M.C, Njinkoue, J.M, Gouado,I, Ikhile, M.I and Ndinteh, D.T, 2021. Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. Physical Sciences Reviews, doi.org/10.1515/psr-2020-0144
8. Adebiyi, J.A., Njobeh, P.B, Kayitesi, E and Adebo, O.A. 2021. GC-HRTOF-MS dataset of metabolites extracted from sorghum and ting (a fermented product) produced using two strains of Lactobacillus fermentum (singly and in combination). Data in Brief, 36, 107102
9. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science and Technology. doi.org/10.1111/ijfs.14916
10. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2020. The impact of boiling and in vitro human digestion of Solanum nigrum (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International https://doi.org/10.1016/j.foodres.2020.109720
Publication Profiles:
Google Scholar: https://scholar.google.com/citations?user=HpMhv10AAAAJ&hl=en
ORCID: https://orcid.org/
0000-0002-1808-763X
ResearchGate: https://www.researchgate.net/profile/Eugenie-Kayitesi
2025
