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Fungal Diversity and Evaluation of Ochratoxin A Content of Coffee from Three Cameroonian Regions

Journal of food quality, 2020, Vol.2020 (2020), p.1-10

2020

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Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon

South African journal of botany, 2019-03, Vol.121, p.7-15

2019

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Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus

Scientific African, 2020-09, Vol.9, p.e00534, Article e00534

2020

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Antioxidant and antimicrobial activities of two edibles spices from Cameroon and quantification of their major phenolic compounds

International food research journal, 2018-11, Vol.25 (6), p.2353-2361

2018

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Characterization of tea produced from the leaves of two varieties of Ipomoea batatas

Research on Crops, 2019-12, Vol.20 (4)

2019

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Antifungal Activity of Cymbopogon citratus Essential Oil on Toxigenic Fungal Strains Isolated from Cameroonian Rice

International journal of current microbiology and applied sciences, 2020-08, Vol.9 (8), p.79-96

2020

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Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality

Food Research (Online), 2017-08, Vol.1 (4), p.118-132

2017

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Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Journal of food quality, 2020, Vol.2020 (2020), p.1-10

2020

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Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods

Scientific African, 2020-07, Vol.8, p.e00443, Article e00443

2020

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Essential oil of Xylopia aethiopica from Cameroon: Chemical composition, antiradical and in vitro antifungal activity against some mycotoxigenic fungi

Journal of King Saud University. Science, 2018-10, Vol.30 (4), p.466-471

2018

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Isolation and Probiotic Characterization of Lactic Acid Bacteria from Kindirmou and Pendidam in Adamawa Region (Cameroon)

Advances in biochemistry, 2024-04, Vol.12 (2), p.35-48

2024

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Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application

Food bioscience, 2022-04, Vol.46, p.101598, Article 101598

2022

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Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty

Animal science journal, 2024-01, Vol.95 (1), p.e13952

2024

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Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from Lactobacillus paracasei N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish

Fermentation (Basel), 2023-07, Vol.9 (7), p.646

2023

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Fungal diversity and occurrence of Aflatoxin B1, Citrinine, and Ochratoxin A in rice of Cameroon

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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Methods of Purification and Characterization of Biosurfactants: An Overview

Journal of advances in biology & biotechnology, 2023-07, Vol.26 (5), p.35-53

2023

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Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from ILactobacillus paracasei/I N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish

Fermentation (Basel), 2023-07, Vol.9 (7)

2023

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Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

International journal of food science, 2020, Vol.2020 (2020), p.1-15

2020

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Study on the local know-how of the use of beef hides in western Cameroon meals

Cameroon journal of experimental biology, 2021-03, Vol.14 (1), p.50-60

2021

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Chemical Composition and Efficacy of Ocimum basilicum L. Essential Oil against Stored Rice (Oryza sativa L.) Molds Sold in Ngaoundere (Cameroon)

South Asian Journal of Research in Microbiology, 2020-08, p.55-65

2020

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Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

Journal of agriculture and food research, 2022-12, Vol.10, p.100449, Article 100449

2022

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Mycotoxins Content of Smoked Fishes Sampled on Market Stalls of Ngaoundere and Antifungal Activity of Essential Oils of Cymbopogon citratus and Ocimum basilicum against Mycotoxin Producing Strains

European journal of medicinal plants, 2020-08, p.36-47

2020

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Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Journal of food measurement & characterization, 2016-09, Vol.10 (3), p.480-492

2016

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Energy Renovation for Zero-Carbon Buildings in Cameroon: Methodology

International Journal of Innovative Science and Research Technology (IJISRT), 2024-08, p.2074-2084

2024

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Optimising the Energy and Resources of Hotel Buildings in Cameroon from a Zero-Carbon Perspective

International Journal of Innovative Science and Research Technology (IJISRT), 2024-08, p.1447-1454

2024

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Fungal Diversity and Evaluation of Ochratoxin A Content of Coffee from Three Cameroonian Regions

Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon

Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus

Antioxidant and antimicrobial activities of two edibles spices from Cameroon and quantification of their major phenolic compounds

Characterization of tea produced from the leaves of two varieties of Ipomoea batatas

Antifungal Activity of Cymbopogon citratus Essential Oil on Toxigenic Fungal Strains Isolated from Cameroonian Rice

Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods

Essential oil of Xylopia aethiopica from Cameroon: Chemical composition, antiradical and in vitro antifungal activity against some mycotoxigenic fungi

Isolation and Probiotic Characterization of Lactic Acid Bacteria from Kindirmou and Pendidam in Adamawa Region (Cameroon)

Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application

Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty

Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from Lactobacillus paracasei N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish

Fungal diversity and occurrence of Aflatoxin B1, Citrinine, and Ochratoxin A in rice of Cameroon

Methods of Purification and Characterization of Biosurfactants: An Overview

Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from ILactobacillus paracasei/I N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish

Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

Study on the local know-how of the use of beef hides in western Cameroon meals

Chemical Composition and Efficacy of Ocimum basilicum L. Essential Oil against Stored Rice (Oryza sativa L.) Molds Sold in Ngaoundere (Cameroon)

Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

Mycotoxins Content of Smoked Fishes Sampled on Market Stalls of Ngaoundere and Antifungal Activity of Essential Oils of Cymbopogon citratus and Ocimum basilicum against Mycotoxin Producing Strains

Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Energy Renovation for Zero-Carbon Buildings in Cameroon: Methodology

Optimising the Energy and Resources of Hotel Buildings in Cameroon from a Zero-Carbon Perspective

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