Effect of photo-oxidized Soybean Oil and Palm Olein on some biochemical parameters of Rats by Elsa Nguepi Solefack, Fabrice Tonfack Djikeng, Gires Boungo Teboukeu, Bernard Tiencheu, Hilaire Macaire Womeni

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Extending African walnut oil (Tetracarpidium conophorum) shelf-life by blending it with palm, groundnut and avocado oils and study of their oxidative stability during accelerated s... by Fabrice Tonfack Djikeng, Etta Helen Etta, Evans Mainsah Ngandung, Nadia Nzelle Etake, Flavie Tonkeu Djikeng, Bernard Tiencheu

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Oxidative stabilization of RBD palm olein under forced storage conditions by old Cameroonian green tea leaves methanolic extract by Hilaire Macaire Womeni, Fabrice Tonfack Djikeng, Bollampalli Anjaneyulu, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad, Michel Linder

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Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon by Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe‐Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni

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Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation by Fabrice Tonfack Djikeng, Hilaire Macaire Womeni, Mallampalli Sri Lakshmi Karuna, Bernard Tiencheu, Aduni Ufuan Achidi, Michel Linder, Rachapudi Badari Narayana Prasad

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Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat by Fabrice Tonfack Djikeng, Cecile Mazarine Mouto Ndambwe, Eric Serge Ngangoum, Bernard Tiencheu, Stephano Tambo Tene, Aduni Ufuan Achidi, Hilaire Macaire Womeni

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Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus) by Fabrice Tonfack Djikeng, Catherine Flavie Tonkeu Djikeng, Hilaire Macaire Womeni, Denise Kelye Kotue Ndefo, Annick Arcelle Ngueukam Pougoué, Stephano Tene Tambo, Tuba Esatbeyoglu

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Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans by Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang, Bernard Tiencheu, Azia Theresia Morfor, Blaise Arnaud Hako Touko, Serges Ndomou Houketchang, Gires Teboukeu Boungo, Mallampalli Sri Lakshmi Karuna, François Zambou Ngoufack, Hilaire Macaire Womeni

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