Fermentative capabilities of Saccharomyces yeast and lactic acid bacteria strains in pure and mixed cultures during Borassus akeassii sap fermentation by François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo

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Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso by François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma, Aly Savadogo

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Socio-cultural influences on children’s feeding habits and feeding frequencies in Ouagadougou, Burkina Faso: a retrospective survey by Sanogo Bougma, François Tapsoba, Judith Nomwendé Semporé, Sibiri Bougma, Prudence Dounia, Laurencia Toulsoumdé Songré-Ouattara, Aly Savadogo

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Assessment of the contamination of Lactuca sativa L. (lettuce) and Lycopersicon esculentum (tomato) by pesticides: Case of market gardeners in Ouagadougou by Sibiri Sylvain Rouamba, François Tapsoba, Bazoin Sylvain Raoul Bazié, Ollo Youl, Saybou Savadogo, Elie Kabré, Lassana Sangaré, Aly Savadogo

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Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso by Hama Cissé, Jean Ulrich Muandze-Nzambe, Namwin Siourime Somda, Adama Sawadogo, Soungalo Moustapha Drabo, Francois Tapsoba, Cheikna Zongo, Yves Traore, Aly Savadogo

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Emergence of New Delhi Metallo-β-Lactamase (NDM) Genes Detected from Clinical Strains of Escherichia coli Isolated in Ouagadougou, Burkina Faso by Boukaré Kaboré, Henri S. Ouédraogo, Oumarou Zongo, Ganamé Abasse Ouédraogo, François Tapsoba, Sanogo Bougma, Koudbi Jacob Zongo, Boukaré Zeba, Yves Traoré, Idrissa Sanou, Aly Savadogo

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