Antioxidant activity and efficacy of Garcinia kola (bitter kola) oil on pathogenic and alteration microorganisms of attiéké von Doh, Amenan Aline, Adjouman, Yao Désiré, Nindjin, Charlemagne, Kouamé, Kohi Alfred, Solange, Gbezo Aka, Ouattara, Kolo Boubacar, Amani, N'Guessan Georges

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Organic production of vinegar from mango and papaya von Bouatenin, Koffi Maïzan Jean‐Paul, Kouamé, Kohi Alfred, Gueu‐Kehi, Minkapieu Edwige, Djéni, N’Dédé Théodore, Djè, Koffi Marcellin

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Hexanal application reduces postharvest losses of mango (Mangifera indica L. variety "Kent") over cold storage whilst maintaining fruit quality von Silué, Yardjouma, Nindjin, Charlemagne, Cissé, Mohamed, Kouamé, Kohi Alfred, Amani, N.'guessan Georges, Mbéguié-A-Mbéguié, Didier, Lopez-Lauri, Felicie, Tano, Kablan

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Effects of bacterial biopesticides on some physico-chemical biochemical characteristics mango. Juice von Kohi Alfred, Kouamé, Yapi Eric, Yapi, Mathias, N'Cho, Jean-Paul, Bouatenin Koffi Maïzan, Hermann, Coulibaly Wahauwouélé, Alloue-Boraud, W.A.Mireille, Marcellin, Djé Koffi

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Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire von Coulibaly, Wahauwouélé Hermann, Jean-Paul Bouatenin, Koffi Maïzan, Boli, Zamblé Bi Irié Abel, Kohi Alfred, Kouamé, Tra Bi, Youan Charles, Celaire N'sa, Koky Marc, Cot, Marlène, Djameh, Clement, Djè, Koffi Marcellin

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Microbiological and nutritional quality of banku a fermented maize and cassava-based food consumed in West Africa von Krabi, Ekoua Regina, Bouatenin, Koffi Maïzan Jean-Paul, Kouamé, Kohi Alfred, Fofana, Inza Frédéric, Koussemon, Marina

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Production of Attieke by the Technique of Drying of Cassava Ferment von Bouatenin, Koffi Maïzan Jean-Paul, Kouame, Kohi Alfred, Djeni, N’dédé Theodore, Koffi, N’guessan Ghislain, Dje, Koffi Marcellin

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Preservation of Mangoes (Mangifera Indica L. Variety “Kent”) by Edible Coating Based Cassava Starch, Coconut Microfiber and Garcinia Kola Oil von Yao Désiré, Adjouman, Kohi Alfred, Kouamé, Massogbè, Diabate, Amenan Aline, Doh, Kouassi Ezéchiel, Kossonou, Charlemagne, Nindjin, Fabrice Achille, Tetchi

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Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire von Alfred, Kouamé Kohi, Jean Paul, Bouatenin Koffi Maizan, Théodore, Djeni N’dede, Marcellin, Dje Koffi

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Assessment of safety risks associated with pork meat sold on the market in Abidjan city (Côte d'Ivoire) using surveys and microbial testing von Alfred, Kouame Kohi, Jean-Paul, Bouatenin Koffi Maïzan, Hermann, Coulibaly Wahauwouélé, Mirelle, Boraud Alloue, Marcellin, Dje Koffi

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Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot esculenta, Crantz) destinés à la production de l’attiéké Adjoukrou, Ahizi et Ebrié, en Côte d’Ivoire... von Toka, Marie Djégba, Bouatenin, Jean-Paul Koffi Maïzan, Kouamé, Alfred Kohi, Djè, Marcellin Koffi

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In vitro antifungal activity of aqueous extract and essential oil of African basil (Ocimum gratissimum L.) von Akpo, Amenan Fanny, Silué, Yardjouma, Nindjin, Charlemagne, Tano, Kablan, Kouamé, Kohi Alfred, Tetchi, Fabrice Achille, Lopez-Lauri, Felicie

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Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire) von Kouamé, Kohi Alfred, Bouatenin, Koffi Maïzan Jean-Paul, Coulibaly, Wahauwouélé Hermann, Marcellin, Djé Koffi

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Transformation of cassava into Bêdê von Paul, Bouatenin Koffi Maïzan Jean, Alfred, Kouame Kohi, Hermann, Coulibaly Wahauwouele, Edwige, Tanoh Ahou, Solange, Aka Gbezo, Marcellin, Dje Koffi

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ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE von Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE

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TECHNICAL SHEET OF COMPARATIVE STUDY OF TWO TECHNIQUES CONTROL OF DNA FROM YEAST ISOLATES PRODUCING PECTINASE von Wahauwouele Hermann, Coulibaly, Koffi Maizan Jean-Paul, Bouatenin, Kohi Alfred, Kouame, Tiemele Laurent Simon, Amoikon, Yahya Maimouna, Sanogo, Dogbo Marius, Akissi

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HPLC determination of organic acids in palm saps throughout tapping process von Karamoko, Detto, Toka, Djegba Marie, Moroh, Jean-Luc Aboya, Kouame, Kohi Alfred, Dje, Koffi Marcellin

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Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation von Bouatenin, Koffi Maïzan Jean-Paul, Djeni, N’dede Theodore, Kouame, Kohi Alfred, Bi, Youan Charles Tra, Menan, Eby Herve, Dje, Koffi Marcellin

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Chemical risk assessment of conventionally and organically grown tomatoes in Côte d'Ivoire von Kouame, Alfred Kohi, Nindjin, Charlemagne, Konan, Georgette Amoin, Bouatenin, Maizan Jean- Paul Koffi, Koussemon, Marina

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