E-LIB Suche - Ergebnisse für: Nindjin, Charlemagne

1

Physicochemical and Sensory Characteristics of Developed In..:

Gnagne, Eliane Hadiowe ; Kouadio, Olivier Kouadio ; Nindjin, Charlemagne...
Journal of Food Processing and Preservation. 2023 (2023) - p. 1-11 , 2023

Link: https://doi.org/10.1155/..

2

Antioxidant activity and efficacy of Garcinia kola (bitter ..:

Doh, Amenan Aline ; Adjouman, Yao Désiré ; Nindjin, Charlemagne...
Heliyon. 9 (2023) 11 - p. e21152 , 2023

Link: https://doi.org/10.1016/..

3

In vitro antifungal activity of aqueous extract and essenti..:

Akpo, Amenan Fanny ; Silué, Yardjouma ; Nindjin, Charlemagne...
The North African Journal of Food and Nutrition Research; July-December 2023. 7 (2023) 16 - p. 136-145 , 2023

Link: https://doi.org/10.51745..

4

Chemical risk assessment of conventionally and organically ..:

Kouame, Alfred Kohi ; Nindjin, Charlemagne ; Konan, Georgette Amoin..
The North African Journal of Food and Nutrition Research; July-December 2023. 7 (2023) 16 - p. 130-135 , 2023

Link: https://doi.org/10.51745..

5

Specific qualities of pressed fermented cassava doughs used..:

Kouassi, Kouadio Benal ; Nindjin, Charlemagne ; Kouassi, Kouakou Nestor.
International Journal of Food Properties. 25 (2022) 1 - p. 2617-2626 , 2022

Link: https://doi.org/10.1080/..

6

Hexanal application reduces postharvest losses of mango (Ma..:

Silué, Yardjouma ; Nindjin, Charlemagne ; Cissé, Mohamed...
Postharvest Biology and Technology. 189 (2022) - p. 111930 , 2022

Link: https://doi.org/10.1016/..

7

Peroxide Index, Trans Fatty Acids, Acrylamide and Polycycli..:

Diabate, Massogbè ; Nimaga, Daouda ; Nindjin, Charlemagne...
Food and Nutrition Sciences. 10 (2019) 8 - p. 947-962 , 2019

Link: https://doi.org/10.4236/..

8

Effect of resistant starch on the cooking quality of yam (D..:

Kouadio, Olivier Kouadio ; N'dri, Denis Yao ; Nindjin, Charlemagne...
International Journal of Food Sciences and Nutrition. 64 (2012) 4 - p. 484-493 , 2012

Link: https://doi.org/10.3109/..

9

Water absorption as an evaluation method of cooking quality..:

Kouadio, Olivier Kouadio ; Nindjin, Charlemagne ; Bonfoh, Bassirou..
Procedia Food Science. 1 (2011) - p. 153-159 , 2011

Link: https://doi.org/10.1016/..

10

In a Randomized Controlled Trial of Iron Fortification, Ant..:

Rohner, Fabian ; Zimmermann, Michael B. ; Amon, Renaude J....
The Journal of Nutrition. 140 (2010) 3 - p. 635-641 , 2010

Link: https://doi.org/10.3945/..

11

The effects of iron fortification on the gut microbiota in ..:

Zimmermann, Michael B ; Chassard, Christophe ; Rohner, Fabian...
The American Journal of Clinical Nutrition. 92 (2010) 6 - p. 1406-1415 , 2010

Link: https://doi.org/10.3945/..

12

Improving the application of gibberellic acid to prolong do..:

Tschannen, Andreas B ; Girardin, Olivier ; Nindjin, Charlemagne...
Journal of the Science of Food and Agriculture. 83 (2003) 8 - p. 787-796 , 2003

Link: https://doi.org/10.1002/..

13

Use of gibberellic acid to prolong dormancy and reduce loss..:

Girardin, Olivier ; Nindjin, Charlemagne ; Farah, Zakaria...
Journal of the Science of Food and Agriculture. 77 (1998) 2 - p. 172-178 , 1998

Link: https://doi.org/10.1002/..

14

Starch-based edible films of improved cassava varieties Yav..:

Yao Désiré, Adjouman ; Charlemagne, Nindjin ; Degbeu Claver, Kouadio..
Heliyon. 7 (2021) 4 - p. e06804 , 2021

Link: https://doi.org/10.1016/..

15

Comparative Study of Physical Properties of Cashew Nuts fro..:

Stéphane, Koffi Yao ; Halbin, Kouadio James ; Charlemagne, Nindjin
Agricultural Sciences. 11 (2020) 12 - p. 1232-1249 , 2020

Link: https://doi.org/10.4236/..