Search Results - "Ginette, Gladys Doue" :: K.UTB vyhledávací portál

Investigation on Potential Starter of Bacillus spp. for Ivorian Cocoa Beans Fermentation Improvement

by Zadi, Alalet Luc, Koua, Gisèle, Doue, Ginette Gladys, Niamke, Sébastien Lamine
Published in Turkish journal of agriculture : food science and technology (17.12.2018)

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ASSESSEMENTOF AMINO ACID, VITAMIN, FUNCTIONAL AND ANTIOXIDANT PROPERTIES IN A LEGUME-CEREAL BASED COMPLEMENTARY BLEND

by Ndjomon Paterne, Rougbo, Tehi Bernard, Sea, Ginette Gladys, Doue
Published in International journal of advanced research (Indore) (30.04.2020)

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NUTRITIONAL VALUE AND SENSORY DESCRIPTION OF "ATADJON BASSAMOIS", A TRADITIONAL INFANTILE PORRIDGE BASED ON TIGERNUT (CYPERUS ESCULENTUS, L.)

by Doue, Ginette Gladys, Cisse, Mariame, Megnanou, Rose-Monde, Zoue, Lessoy Thierry
Published in International journal of research - granthaalayah (13.01.2022)

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Emphasis on functional properties of cocoa-specific acidifying lactic acid bacteria for cocoa beans fermentation improvement

by Evelyne, Cho Adiko, Ginette, Gladys Doue, Lessoy, Thierry Zoue, Sebastien, Lamine Niamke
Published in African journal of microbiology research (21.05.2018)

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Multifunctional Bioactive Peptides from Germinated Soy (Glycin max) and Voandzou (Vigna subterranea) Beans: In-vitro Anti-Diabetic Potential through α-amylase α-glucosidase Inhibition, and Antioxidant Ability by DPPH Reducing

by Gladys Doué, Ginette, Mégnanou, Rose-Monde, Zoué, Thierry Lessoy
Published in European Journal of Nutrition & Food Safety (27.12.2021)

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Potential exploitation of Shea press cakes in glycaemia regulation: Inhibition of α-amylase and α-glucosidase by protein and methanolic extracts

by Silas Elisée Ahouman Djoman, Boris Abel Kouakou, Rose-Monde Mégnanou, Gladys Ginette Doué
Published in GSC biological and pharmaceutical sciences (30.05.2021)

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Physicochemical characteristics and fatty acid composition of three purple maize oil seeds consumed in Central-North of Côte d'Ivoire

by Akaffou, Flavie Aya, Koffi, Michel Djary, Doué, Ginette Gladys, Cissé, Mariam, Niamké, Sébastien Lamine
Published in GSC biological and pharmaceutical sciences (30.05.2019)

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Investigation on Potential Starter of Bacillus spp. for Ivorian Cocoa Beans Fermentation Improvement

ASSESSEMENTOF AMINO ACID, VITAMIN, FUNCTIONAL AND ANTIOXIDANT PROPERTIES IN A LEGUME-CEREAL BASED COMPLEMENTARY BLEND

NUTRITIONAL VALUE AND SENSORY DESCRIPTION OF "ATADJON BASSAMOIS", A TRADITIONAL INFANTILE PORRIDGE BASED ON TIGERNUT (CYPERUS ESCULENTUS, L.)

Emphasis on functional properties of cocoa-specific acidifying lactic acid bacteria for cocoa beans fermentation improvement

Multifunctional Bioactive Peptides from Germinated Soy (Glycin max) and Voandzou (Vigna subterranea) Beans: In-vitro Anti-Diabetic Potential through α-amylase α-glucosidase Inhibition, and Antioxidant Ability by DPPH Reducing

Potential exploitation of Shea press cakes in glycaemia regulation: Inhibition of α-amylase and α-glucosidase by protein and methanolic extracts

Physicochemical characteristics and fatty acid composition of three purple maize oil seeds consumed in Central-North of Côte d'Ivoire

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