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Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Frontiers in microbiology, 2019-08, Vol.10, p.1789-1789

2019

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Spatially explicit multi-threat assessment of food tree species in Burkina Faso: A fine-scale approach

PloS one, 2017-09, Vol.12 (9), p.e0184457-e0184457

2017

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Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments

International journal of food properties, 2022-12, Vol.25 (1), p.450-462

2022

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Non-Sensory Perception and Sensory Appeal of Zamnè , PseudoZamnè , Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Foods, 2023-11, Vol.12 (23), p.4268

2023

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Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review

Frontiers in nutrition (Lausanne), 2023-06, Vol.10, p.1127926-1127926

2023

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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

International journal of food science, 2014, Vol.2014, p.721067-11

2014

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Food tree species selection for nutrition‐sensitive forest landscape restoration in Burkina Faso

Plants, people, planet, 2022-11, Vol.4 (6), p.667-684

2022

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Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

BMC chemistry, 2021-08, Vol.15 (1), p.46-46, Article 46

2021

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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Critical reviews in microbiology, 2009-05, Vol.35 (2), p.139-156

2009

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Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

African Journal of Food Science, 2014-05, Vol.8 (5), p.249-252

2014

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Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso

African journal of biotechnology, 2014-04, Vol.13 (17), p.1807-1812

2014

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Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa

Journal of Ethnic Foods , 2015, 2(2), , pp.58-63

2015

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Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review

Critical reviews in food science and nutrition, 2022, Vol.62 (1), p.119-144

2022

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Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa

Food science & nutrition, 2015-01, Vol.3 (1), p.17-24

2015

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Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso

Food research international, 2020-12, Vol.138 (Pt B), p.109810-109810, Article 109810

2020

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Détermination des proportions en protéines totales de la spiruline produite au Burkina Faso

International journal of innovation and applied studies, 2024-02, Vol.41 (4), p.1044-1050

2024

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Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments

Critical reviews in food science and nutrition, 2022, Vol.62 (4), p.871-888

2022

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Draft genome sequence of Lactococcus lactis subsp. lactis RTIII518: a potent dairy starter isolated from traditional lait caillé in Burkina Faso

Microbiology resource announcements, 2024-01, Vol.13 (1), p.e0093123-e0093123

2024

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Microbiological Quality of Cyperus esculentus L. Products Sold in Ouagadougou and Bobo Dioulasso (Burkina Faso)

Open journal of applied sciences (Irvine, CA), 2024, Vol.14 (3), p.635-642

2024

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Non-Sensory Perception and Sensory Appeal of IZamnè/I, IPseudoZamnè/I, Traditionally Cooked ISenegalia erythrocalyx/I Seeds, and Tempeh According to Burkinabe Consumers

Foods, 2023-11, Vol.12 (23)

2023

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Optimization of Poultry Feed Formulation Using Experimental Design Methodology

International journal of poultry science, 2021-01, Vol.20 (2), p.59-66

2021

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Détermination de la teneur en β-carotènes de trois variétés de mangues consommées au Burkina Faso: Kent, Keitt et Springfield

International journal of innovation and applied studies, 2023-03, Vol.39 (1), p.184-192

2023

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Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production

Journal of applied biosciences (Nairobi), 2020-08, Vol.152, p.15698-15708

2020

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Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

Journal of the American Society of Brewing Chemists, 2023-10, Vol.ahead-of-print (ahead-of-print), p.1-10

2023

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Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

Food science & technology, 2019-06, Vol.106, p.172-178

2019

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Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Spatially explicit multi-threat assessment of food tree species in Burkina Faso: A fine-scale approach

Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments

Non-Sensory Perception and Sensory Appeal of Zamnè , PseudoZamnè , Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Food tree species selection for nutrition‐sensitive forest landscape restoration in Burkina Faso

Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso

Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa

Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review

Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso

Détermination des proportions en protéines totales de la spiruline produite au Burkina Faso

Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments

Draft genome sequence of Lactococcus lactis subsp. lactis RTIII518: a potent dairy starter isolated from traditional lait caillé in Burkina Faso

Microbiological Quality of Cyperus esculentus L. Products Sold in Ouagadougou and Bobo Dioulasso (Burkina Faso)

Non-Sensory Perception and Sensory Appeal of IZamnè/I, IPseudoZamnè/I, Traditionally Cooked ISenegalia erythrocalyx/I Seeds, and Tempeh According to Burkinabe Consumers

Optimization of Poultry Feed Formulation Using Experimental Design Methodology

Détermination de la teneur en β-carotènes de trois variétés de mangues consommées au Burkina Faso: Kent, Keitt et Springfield

Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

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