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Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract ( Hibiscus sabdariffa L.)

Food research international, 2011-11, Vol.44 (9), p.2607-2614

2011

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Changing Social Norms: the Importance of “Organized Diffusion” for Scaling Up Community Health Promotion and Women Empowerment Interventions

Prevention science, 2019-08, Vol.20 (6), p.936-946

2019

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Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Journal of food engineering, 2012-03, Vol.109 (1), p.16-21

2012

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Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Journal of agricultural and food chemistry, 2009-07, Vol.57 (14), p.6285-6291

2009

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Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Innovative food science & emerging technologies, 2019-03, Vol.52, p.244-255

2019

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Nutritional composition of Meristotheca senegalense (Rhodophyta): A new nutrient source

African Journal of Food Science, 2017-01, Vol.11 (1), p.12-17

2017

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Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage

Journal of the science of food and agriculture, 2012-04, Vol.92 (6), p.1214-1221

2012

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Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Beverages (Basel), 2021-03, Vol.7 (1), p.2

2021

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Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

Foods, 2022-11, Vol.11 (23), p.3759

2022

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Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Food chemistry, 2017-06, Vol.225, p.202-212

2017

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Identification and Thermal Degradation Kinetics of Chlorophyll Pigments and Ascorbic Acid from Ditax Nectar (Detarium senegalense J.F. Gmel)

Journal of agricultural and food chemistry, 2011-11, Vol.59 (22), p.12018-12027

2011

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Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality

Innovative food science & emerging technologies, 2011-07, Vol.12 (3), p.352-360

2011

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Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Ciência e tecnologia de alimentos, 2019-06, Vol.39 (2), p.321-327

2019

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Nutrient composition and nutritional potential of wild fruit Dialium guineense

Journal of food composition and analysis, 2014-06, Vol.34 (2), p.186-191

2014

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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Food chemistry, 2014-04, Vol.148, p.112-119

2014

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Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Foods, 2021-02, Vol.10 (3), p.490

2021

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Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Foods, 2022-02, Vol.11 (5), p.656

2022

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Microbial quality and visual appearance of traditional baobab fruit nectar during storage

African Journal of Food Science, 2022-10, Vol.16 (10), p.261-268

2022

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Clarification and concentration of melon juice using membrane processes

Innovative food science & emerging technologies, 2005-06, Vol.6 (2), p.213-220

2005

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Modelling of Reaction Kinetics of Hibiscus Sabdariffa L. Juice Anthocyanins Degradation by Electrochemical Means

Journal of food security (New York. Print), 2023-11, Vol.11 (3), p.85-91

2023

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Hypoglycemic Activity of Hydro-Acetonic and HydroMethanolic Leaf and Bark Extracts of Bauhinia rufescens Lam in Mice

European Scientific Journal (Kocani), 2023-05, Vol.19 (15), p.198

2023

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Crossflow microfiltration for the cold stabilization of roselle ( Hibiscus sabdariffa L.) extract

Journal of food engineering, 2011-09, Vol.106 (1), p.20-27

2011

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Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C

Food and nutrition sciences, 2023, Vol.14 (6), p.495-508

2023

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Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

Food and nutrition sciences, 2023, Vol.14 (9), p.812-823

2023

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Improving the Quality of Baobab Oil by Filtration on Activated Carbon from the Fruit Capsules

Journal of materials science and chemical engineering, 2024, Vol.12 (1), p.69-83

2024

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Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract ( Hibiscus sabdariffa L.)

Changing Social Norms: the Importance of “Organized Diffusion” for Scaling Up Community Health Promotion and Women Empowerment Interventions

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Nutritional composition of Meristotheca senegalense (Rhodophyta): A new nutrient source

Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage

Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

Identification and Thermal Degradation Kinetics of Chlorophyll Pigments and Ascorbic Acid from Ditax Nectar (Detarium senegalense J.F. Gmel)

Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality

Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis

Nutrient composition and nutritional potential of wild fruit Dialium guineense

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Microbial quality and visual appearance of traditional baobab fruit nectar during storage

Clarification and concentration of melon juice using membrane processes

Modelling of Reaction Kinetics of Hibiscus Sabdariffa L. Juice Anthocyanins Degradation by Electrochemical Means

Hypoglycemic Activity of Hydro-Acetonic and HydroMethanolic Leaf and Bark Extracts of Bauhinia rufescens Lam in Mice

Crossflow microfiltration for the cold stabilization of roselle ( Hibiscus sabdariffa L.) extract

Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C

Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

Improving the Quality of Baobab Oil by Filtration on Activated Carbon from the Fruit Capsules

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