Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Djoulde Darman, Roger"'
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18253- (2023)
The objective of this article aims to reduce indoor air pollution through the use of ecological fire starter (EFS) made from sawdust and vegetable oils. In the Far North region of Cameroon, plastic waste is used to ignite and stoke solid fuels fires,
Externí odkaz:
https://doaj.org/article/0e8542f98e8948809d07924ad5305a93
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11410- (2022)
The objective of this paper was to determine the effects of binders on the physical and energetic properties of briquettes as well as their accessibility. Proximate analysis and investigation on binder cost on local market were conducted. The results
Externí odkaz:
https://doaj.org/article/bdf64e8a203549b7aad8c02b263048f9
Publikováno v:
International Journal of Food Studies, Vol 11, Iss 1 (2022)
There are many opportunities in the global food market for innovations, through the valorization of artisanal technologies based on the local raw material. In this context we were interested in the development of cookies based on a local variety of s
Externí odkaz:
https://doaj.org/article/40ca3c7c5a6744839600d1d4867403ec
Autor:
DJOULDE DARMAN, Roger
Le manioc (Manihot esculenta Crantz) est une plante, dont les tubercules servent de nourriture de base pour près de 800 millions de personnes sous les tropiques. Malgré sont importance, ce tubercule présente deux inconvénients majeurs qui limiten
Externí odkaz:
http://tel.archives-ouvertes.fr/tel-00007487
http://tel.archives-ouvertes.fr/docs/00/04/82/82/PDF/tel-00009811.pdf
http://tel.archives-ouvertes.fr/docs/00/04/82/82/PDF/tel-00009811.pdf
Autor:
James Ronald Bayoï, Bakari Daoudou, Simon Ndegoue Vecha, Djoulde Darman Roger, François-Xavier Etoa
Publikováno v:
European Journal of Biology and Biotechnology. 3:29-38
Fermented cereal-based drinks as “kounou” are among the most popular indigenous beverages in Northern Cameroon. Because they are made in a primitive way, they are ready to be served while still actively fermenting. Therefore, some physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48a147d6937e77e24304d606a9950d57
https://doi.org/10.24018/ejbio.2022.3.1.262
https://doi.org/10.24018/ejbio.2022.3.1.262
Autor:
Djoulde Darman Roger, Salamatou Mohamadou, Tatsadjieu Ngouné Léopold, Nodem Sohanang Francky Steve, Bayoi James
Publikováno v:
Journal of Advances in Medical and Pharmaceutical Sciences. :25-37
The objective of this study was to determine the phytochemical profile and antimicrobial activity of leaf and bark extracts of Ziziphus mauritiana and Ziziphus mucronata. For this purpose, an extraction by maceration using ethanol was carried out and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa3d938483978c7049e6653594c01c95
https://doi.org/10.9734/jamps/2021/v23i830252
https://doi.org/10.9734/jamps/2021/v23i830252
Publikováno v:
Journal of Applied Biosciences; Vol. 166 No. 1 (2021); 17252 – 17269
Objectifs : Ce travail a pour objectif de standardiser et semi automatiser le système de production de la bière de sorgho et d’alléger la tâche des productrices.Méthodologie et résultats : Dans une première partie un diagnostic du procédé
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::866c0fb376b2808f1fce20d868535265
https://www.ajol.info/index.php/jab/article/view/233568
https://www.ajol.info/index.php/jab/article/view/233568
Autor:
Djoulde Darman, Roger1 (AUTHOR) djoulde@gmail.com, Sidoine, Matsowa Bouopda2 (AUTHOR), Lendzemo, Venassius Wirnkar3 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Jul2020, Vol. 8 Issue 7, p3181-3189. 9p.
Autor:
Djoulde Darman Roger, Bakari Daoudou, Mamoudou Hamadou, Baane Martin Paul, Salamatou Mohamadou
Publikováno v:
Journal of Advances in Microbiology. :11-20
The objective of the study was to evaluate in vitro inhibitory effect of methanolic and methanolic-aqueous mixture extracts of Plectranthus neochilus Schltr (P. neochilus) and Bauhinia rufescens Lam (B. rufescens) on the growth of Escherichia coli 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8a3e1856b5cd87e29d0a02e021f3476
https://doi.org/10.9734/jamb/2020/v20i730259
https://doi.org/10.9734/jamb/2020/v20i730259
Publikováno v:
Journal of Food Technology. 17:33-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4efee57d68f8b325e28c9a0d71e43268
https://doi.org/10.36478/jftech.2019.33.40
https://doi.org/10.36478/jftech.2019.33.40