Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal von Diop, Michel Bakar, Dubois-Dauphin, Robin, Destain, Jacqueline, Tine, Emmanuel, Thonart, Philippe

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Fermentation du poisson en Afrique de l’Ouest et défis sociétaux pour une amélioration qualitative des produits ( adjuevan , guedj et lanhouin ) : revue de la littérature von Fall, Moussou, Diop, Michel Bakar, Montet, Didier, Maiga, Amadou Seidou, Guiro, Amadou Tidiane

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Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal von Thiam, Abdoulaye, Talla Gueye, Momar, Hamala Sanghare, Cheikhna, Hadji Barka Ndiaye, El, Mbacké Diop, Serigne, Seyni Cissokho, Papa, Bakar Diop, Michel, Ndiaye, Ibrahima, Fauconnier, Marie-Laure

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Bacteriocin producers from traditional food products von Diop, M B, Dubois-Dauphin, R, Tine, E, Ngom, A, Destain, J, Thonart, P

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Characterization of essential oils and hydrosols from senegalese Eucalyptus camaldulensis Dehnh von Ndiaye, El Hadji Barka, Diop, Michel Bakar, Gueye, Momar Talla, Ndiaye, Ibrahima, Diop, Serigne Mbacké, Fauconnier, Marie-Laure, Lognay, Georges

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Les produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation von Diop, Michel Bakar, Destain, Jacqueline, Tine, Emmanuel, Thonart, Philippe

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Nymphaea lotus L. and Nymphaea micrantha Guill. et Perr Seeds as Cereal Substitute in the Delta of Senegal River von Gueye, Fatou Kine, Ayessou, Nicolas Cyrille, Mbaye, Mame Samba, Diop, Michel Bakar, Cissé, Mady, Noba, Kandioura

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Contribution of the methodology of collective expertise to the mitigation of food safety hazards in low- or medium-income countries von Montet, Didier, Hazm, Jamal Eddine, Ouadia, Abdelouahab, Chichi, Abdellah, Mbaye, Mame Samba, Diop, Michel Bakar, Mobinzo, Paul, Biloso, Apollinaire, Diansambu, Isaac, Scher, Joël, Scippo, Marie-Louise, Crespo, Maria-Teresa Barreto

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Influence of Salt and Millet Treatments during Meat Fish Fermentation in Senegal von Diop, Michel Bakar, Fall, Moussou, Konte, Mamadou Abdoulaye, Montet, Didier, Maiga, Amadou Seidou, Guiro, Amadou Tidiane

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Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso von Tankoano, Abel, Diop, Michel Bakar, Sawadogo-Lingani, Hagrétou, Mbengue, Malick, Kaboré, Donatien, Traoré, Yves, Savadogo, Aly

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La conservation du poisson au Sénégal: utilisation d'une souche locale de Lactococcus lactis von BAKAR DIOP, Michel, DESTAIN, Jacqueline, THONART, Philippe, DUBOIS-DAUPHIN, Robin, TINE, Emmanuel

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Use of Collective Expertise as a Tool to Reinforce Food Safety Management in Africa von Montet, Didier, Hazm, Jamal Eddine, Ouadia, Abdelouahab, Chichi, Abdellah, Mbaye, Mame Samba, Diop, Michel Bakar, Kapay, Paul Mobinzo, Biloso, Apollinaire, Diansambu, Isaac M., Teyssier, Corinne, Scher, Joel, Scippo, Marie Louise, Crespo, Maria Teresa Barreto

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Characterization of Essential oils and hydrosols from senegalese Eucalyptus camaldulensis (Dehnh.) von Ndiaye, El Hadji Barka, Diop, Michel Bakar, Gueye, Momar Talla, Ndiaye, Ibrahim, Diop, Serigne Mbacké, Fauconnier, Marie-Laure, Lognay, Georges

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Chemical Characterization of Essential Oils of Mints from Senegal von Diop, Serigne Mbacké, Guèye, Momar Talla, Ndiaye, Ibrahima, Ndiaye, El Hadji Barka, Diop, Michel Bakar, Heuskin, Stéphanie, Fauconnier, Marie-Laure, Lognay, Georges

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Bacteriocin producers from traditional food products von Diop, Michel Bakar, Dubois Dauphin, Robin, Tine, Emmanuel, Ngom, Abib, Destain, Jacqueline, Thonart, Philippe

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