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Exploring beyond the conjunctural rhetoric: Sociocultural drivers for the 'cassava crisis' in Côte d'Ivoire

Agricultural and food economics, 2021-01, Vol.9 (1), p.1-20, Article 2

2021

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Antioxidant activity and efficacy of Garcinia kola (bitter kola) oil on pathogenic and alteration microorganisms of attiéké

Heliyon, 2023-11, Vol.9 (11), p.e21152-e21152, Article e21152

2023

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Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

International journal of food microbiology, 2020-06, Vol.322, p.108547-108547, Article 108547

2020

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Evaluation of the phytochemical composition and antimicrobial properties of two aromatic plants used in the production of sweet wort and tchapalo, two artisanal beverages from Côte d'Ivoire

International Journal of Biological and Chemical Sciences, 2021-03, Vol.14 (9), p.3215-3230

2021

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Transformation of cassava into Bêdê

International journal of current microbiology and applied sciences, 2020-09, Vol.9 (9), p.3136-3141

2020

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Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish

European journal of microbiology & immunology, 2017-03, Vol.7 (1), p.55-64

2017

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Production Et Consommation Du Tchapalo À Abidjan : Typologie Des Brasseuses Et Des Consommateurs

European Scientific Journal (Kocani), 2017-01, Vol.13 (1), p.148

2017

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Characterization and Functional Properties of Lactic Acid Bacteria Isolated from Fermented Maize Dough Used for the Preparation of Doklu

Journal of advances in biology & biotechnology, 2023-06, Vol.26 (3), p.33-44

2023

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Identification et caractérisation des sites de production du tchapalo à Abidjan/Identification and characterization of tchapalo production areas in Abidjan

International journal of innovation and applied studies, 2016-12, Vol.18 (4), p.1167

2016

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Candida species in tchapalo and bangui, two traditional alcoholic beverages from Côte d'Ivoire

Fungal biology, 2018-05, Vol.122 (5), p.283-292

2018

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Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation

The open biotechnology journal, 2014, Vol.8 (1), p.1-5

2014

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Bioactive compounds and some vitamins from varieties of pepper (Capsicum) grown in CÔTE D’IVOIRE

Pure and applied biology, 2012-09, Vol.1 (2), p.40-47

Kouassi, Clément Kouassi

2012

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Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d’Ivoire

International Journal of Biological and Chemical Sciences, 2018-04, Vol.11 (6), p.2616

2018

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Salt concentration effect on yeast diversity of the Ivorian traditional fermented fish adjuevan

GSC biological and pharmaceutical sciences, 2020-10, Vol.13 (1), p.87-94

2020

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Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

GSC biological and pharmaceutical sciences, 2020-05, Vol.11 (2), p.182-195

2020

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Partial Characterization of Bacteriocins from Two Pediococcus acidilactici Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

Advances in microbiology (Irvine, CA), 2014, Vol.4 (16), p.1250-1259

2014

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Occurrence of multidrug-resistant bacteria in aquaculture farms in Cte dIvoire (West Africa)

African journal of microbiology research, 2020-05, Vol.14 (5), p.182-188

2020

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Clonality of Mycobacterium ulcerans by Using VNTR-MIRU Typing in Ivory Coast (Côte d’Ivoire), West Africa

International journal of tropical disease & health, 2015-01, Vol.7 (4), p.163-171

2015

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Molecular Typing using PCR-RFLP Reveals Diversity of Environmental Mycobacteria Agent of Buruli Ulcer in Ivory Coast, Cote d’Ivoire (West Africa)

Internal medicine open access, 2017, Vol.7 (3)

2017

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Microbiological and molecular characterization of environmental mycobacterium strains isolated from the Buruli ulcer endemic and non-endemic zones in Cte dIvoire

African journal of microbiology research, 2016-10, Vol.10 (40), p.1703-1710

2016

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Virulence factors expressed by Mycobacterium ulcerans strains: Results of a descriptive study

African journal of microbiology research, 2015-07, Vol.9 (28), p.1745-1751

2015

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Seasonal Dynamics of the Genetic Diversity of Mycobacteria in the Waters of Some Lowlands in Buruli Ulcer Endemic Areas in Côte d’Ivoire

European Journal of Aquatic Sciences, 2024-07, Vol.3 (2), p.1-7

2024

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Exploring beyond the conjunctural rhetoric: Sociocultural drivers for the 'cassava crisis' in Côte d'Ivoire

Antioxidant activity and efficacy of Garcinia kola (bitter kola) oil on pathogenic and alteration microorganisms of attiéké

Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

Evaluation of the phytochemical composition and antimicrobial properties of two aromatic plants used in the production of sweet wort and tchapalo, two artisanal beverages from Côte d'Ivoire

Transformation of cassava into Bêdê

Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish

Production Et Consommation Du Tchapalo À Abidjan : Typologie Des Brasseuses Et Des Consommateurs

Characterization and Functional Properties of Lactic Acid Bacteria Isolated from Fermented Maize Dough Used for the Preparation of Doklu

Identification et caractérisation des sites de production du tchapalo à Abidjan/Identification and characterization of tchapalo production areas in Abidjan

Candida species in tchapalo and bangui, two traditional alcoholic beverages from Côte d'Ivoire

Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation

Bioactive compounds and some vitamins from varieties of pepper (Capsicum) grown in CÔTE D’IVOIRE

Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d’Ivoire

Salt concentration effect on yeast diversity of the Ivorian traditional fermented fish adjuevan

Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

Partial Characterization of Bacteriocins from Two Pediococcus acidilactici Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

Occurrence of multidrug-resistant bacteria in aquaculture farms in Cte dIvoire (West Africa)

Clonality of Mycobacterium ulcerans by Using VNTR-MIRU Typing in Ivory Coast (Côte d’Ivoire), West Africa

Molecular Typing using PCR-RFLP Reveals Diversity of Environmental Mycobacteria Agent of Buruli Ulcer in Ivory Coast, Cote d’Ivoire (West Africa)

Microbiological and molecular characterization of environmental mycobacterium strains isolated from the Buruli ulcer endemic and non-endemic zones in Cte dIvoire

Virulence factors expressed by Mycobacterium ulcerans strains: Results of a descriptive study

Seasonal Dynamics of the Genetic Diversity of Mycobacteria in the Waters of Some Lowlands in Buruli Ulcer Endemic Areas in Côte d’Ivoire

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