Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour by Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni

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Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) by Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang

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Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles by Annick Arcelle Pougoue Ngueukam, Mathilde Julie Klang, Ronice Zokou, Gires Teboukeu Boungo, Fabrice Djikeng Tonfack, Barakat Koyinsola Azeez, Hilaire Macaire Womeni, Apollinaire Tsopmo

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Screening of West Cameroonian edible plant-based mucilage for the production of improved protein-polysaccharide conjugates by Alex Blairio Tsopbeng Tsopzong, Bilkissou Njapndounke, Kohole Foffe Hermann Arantes, Marie Madeleine Nanga Ndjang, Justine Odelonne Kenfack, Mathilde Julie Klang, Phélix Bruno Téléfo

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