Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Clémentine A. Kouakou-Kouamé"'
Autor:
Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, Jean-Christophe Meile, Florent K. N’guessan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 318-326 (2024)
This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were store
Externí odkaz:
https://doaj.org/article/ab26991d04494d588b2b56dcd01185c8
Autor:
Marina Ghislaine Abré, Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Corinne Teyssier, Didier Montet
Publikováno v:
Folia Microbiologica. 68:257-275
Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4919e98e74d8b516a842f01eb9dada2a
https://doi.org/10.1007/s12223-022-01010-2
https://doi.org/10.1007/s12223-022-01010-2
Autor:
Didier Montet, Charles Y. Tra Bi, Florent K. N'guessan, Marcellin Koffi Djè, Clémentine Amenan Kouakou-Kouamé
Publikováno v:
World Journal of Microbiology and Biotechnology
In order to phenotypically characterized Saccharomyces cerevisiae strains isolated from sorghum beer and palm wines for a possible selection of a starter culture, 30 strains were tested for killer activity, temperature resistance, ethanol tolerance,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de52141f80da80185fb91a2e1b678cce
https://doi.org/10.1007/s11274-020-02990-4
https://doi.org/10.1007/s11274-020-02990-4
Autor:
Marina Ghislaine Abre, Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Corinne Teyssier, Didier Montet
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::629342a688396d5f97a9b8a13370ed9e
https://doi.org/10.2139/ssrn.3932092
https://doi.org/10.2139/ssrn.3932092
Publikováno v:
Preventive Nutrition and Food Science
This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides fillet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b1edbede0215b4b061157ea10e46414
http://agritrop.cirad.fr/595923/
http://agritrop.cirad.fr/595923/
