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Production objectives, trait and breed preferences of farmers keeping N’Dama, Fulani Zebu and crossbred cattle and implications for breeding programs

Animal (Cambridge, England), 2017-04, Vol.11 (4), p.687-695

2017

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Impact of promotion of mango and liver as sources of vitamin A for young children: a pilot study in Burkina Faso

Public health nutrition, 2006-09, Vol.9 (6), p.808-813

2006

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Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

International journal of food microbiology, 2011-12, Vol.151 (3), p.299-306

2011

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Diarrhoeagenic Escherichia coli detected by 16-plex PCR in children with and without diarrhoea in Burkina Faso

Clinical microbiology and infection, 2012-09, Vol.18 (9), p.901-906

2012

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Correlates of whole-blood polyunsaturated fatty acids among young children with moderate acute malnutrition

Nutrition journal, 2017-07, Vol.16 (1), p.44-44, Article 44

2017

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biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

Journal of applied microbiology, 2007-10, Vol.103 (4), p.765-777

2007

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Effects of early extra fluid and food intake on breast milk consumption and infant nutritional status at 5 months of age in an urban and a rural area of Burkina Faso

European journal of clinical nutrition, 2004, Vol.58 (1), p.80-89

2004

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Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso

Food control, 2016-09, Vol.67, p.247-254

2016

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Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

International journal of food microbiology, 2006-01, Vol.106 (1), p.52-60

2006

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Anti-tuberculosis drug resistance in new and previously treated pulmonary tuberculosis cases in Burkina Faso

The international journal of tuberculosis and lung disease, 2010-11, Vol.14 (11), p.1424

2010

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Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Food chemistry, 2004-11, Vol.88 (1), p.105-114

2004

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Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Journal of applied microbiology, 2008-03, Vol.104 (3), p.873-882

2008

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Presence of qnr genes in ESBL-producing Enterobacteriaceae strains resistant to quinolones in Ouagadougou, Burkina Faso

Médecine et maladies infectieuses, 2018-10, Vol.48 (7), p.489-491

2018

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Microbial diversity and biochemical characteristics of Borassus akeassii wine

Letters in applied microbiology, 2016-10, Vol.63 (4), p.297-306

2016

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Chemical composition and antibacterial activities of the essential oils of Lippia chevalieri and Lippia multiflora from Burkina Faso

Phytochemistry (Oxford), 2003, Vol.62 (2), p.209-212

2003

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Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment

Journal of applied microbiology, 2003-01, Vol.95 (4), p.868-873

2003

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Linkage and association between Plasmodium falciparum blood infection levels and chromosome 5q31-q33

Genes and immunity, 2003-06, Vol.4 (4), p.265-268

2003

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Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Food chemistry, 2007, Vol.100 (3), p.935-943

2007

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Occurrence of East African cassava mosaic virus-Uganda (EACMV-UG) in Burkina Faso

Plant pathology, 2009-08, Vol.58 (4), p.783-783

2009

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Ethnobotanical survey and in vitro antiplasmodial activity of plants used in traditional medicine in Burkina Faso

Journal of ethnopharmacology, 2003-06, Vol.86 (2), p.143-147

2003

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Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala

Journal of applied microbiology, 2003-01, Vol.94 (3), p.396-402

2003

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High performance amylolytic yeast strains isolation and identification for valorization of potatoes waste available in Burkina Faso

International food research journal, 2012-10, Vol.19 (4), p.1463

2012

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Abiotic transmission of Rice yellow mottle virus through soil and contact between plants

Pakistan journal of biological sciences, 2008-03, Vol.11 (6), p.900-904

2008

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Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Food science & technology, 2007-01, Vol.40 (9), p.1561-1569

2007

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Nutritional Properties of Enriched Local Complementary Flours

Advance Journal of Food Science and Technology, 2011-02, Vol.3 (1), p.31-39

2011

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Production objectives, trait and breed preferences of farmers keeping N’Dama, Fulani Zebu and crossbred cattle and implications for breeding programs

Impact of promotion of mango and liver as sources of vitamin A for young children: a pilot study in Burkina Faso

Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

Diarrhoeagenic Escherichia coli detected by 16-plex PCR in children with and without diarrhoea in Burkina Faso

Correlates of whole-blood polyunsaturated fatty acids among young children with moderate acute malnutrition

biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

Effects of early extra fluid and food intake on breast milk consumption and infant nutritional status at 5 months of age in an urban and a rural area of Burkina Faso

Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso

Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

Anti-tuberculosis drug resistance in new and previously treated pulmonary tuberculosis cases in Burkina Faso

Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Presence of qnr genes in ESBL-producing Enterobacteriaceae strains resistant to quinolones in Ouagadougou, Burkina Faso

Microbial diversity and biochemical characteristics of Borassus akeassii wine

Chemical composition and antibacterial activities of the essential oils of Lippia chevalieri and Lippia multiflora from Burkina Faso

Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment

Linkage and association between Plasmodium falciparum blood infection levels and chromosome 5q31-q33

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Occurrence of East African cassava mosaic virus-Uganda (EACMV-UG) in Burkina Faso

Ethnobotanical survey and in vitro antiplasmodial activity of plants used in traditional medicine in Burkina Faso

Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala

High performance amylolytic yeast strains isolation and identification for valorization of potatoes waste available in Burkina Faso

Abiotic transmission of Rice yellow mottle virus through soil and contact between plants

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Nutritional Properties of Enriched Local Complementary Flours

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