The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana by Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen

Get full text

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa by Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen

Get full text

Non-Sensory Perception and Sensory Appeal of <i>Zamnè</i>, <i>PseudoZamnè</i>, Traditionally Cooked <i>Senegalia erythrocalyx</i> Seeds, and Tempeh According to Burkinabe Consumers... by Moustapha Soungalo Drabo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo, Katleen Raes

Get full text

Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review by Edwige Bahanla Oboulbiga, Zoénabo Douamba, Diarra Compaoré-Sérémé, Judith Nomwendé Semporé, Rasmata Dabo, Zénabou Semde, Fidèle Wend-Bénédo Tapsoba, Fatoumata Hama-Ba, Laurencia T. Songré-Ouattara, Charles Parkouda, Mamoudou H. Dicko

Get full text

Spatially explicit multi-threat assessment of food tree species in Burkina Faso: A fine-scale approach. by Hannes Gaisberger, Roeland Kindt, Judy Loo, Marco Schmidt, Fidèle Bognounou, Sié Sylvestre Da, Ousmane Boukary Diallo, Souleymane Ganaba, Assan Gnoumou, Djingdia Lompo, Anne Mette Lykke, Elisée Mbayngone, Blandine Marie Ivette Nacoulma, Moussa Ouedraogo, Oumarou Ouédraogo, Charles Parkouda, Stefan Porembski, Patrice Savadogo, Adjima Thiombiano, Guibien Zerbo, Barbara Vinceti

Get full text