Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Francois Tapsoba"'
Autor:
Hama Cissé, Jean Ulrich Muandze-Nzambe, Namwin Siourime Somda, Adama Sawadogo, Soungalo Moustapha Drabo, Francois Tapsoba, Cheikna Zongo, Yves Traore, Aly Savadogo
Publikováno v:
Veterinary World, Vol 12, Iss 2, Pp 295-304 (2019)
Background and Aim: Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk
Externí odkaz:
https://doaj.org/article/a7783a579b36401c97331ef6268a3abd
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40132- (2024)
Plants and animals are potential sources of food, particularly lipids. They are sources of nutrients for humans, and are used in various applications in food industries. Foods whose lipids consumed, have benefits for animal and human health. Sterols
Externí odkaz:
https://doaj.org/article/0c0e1565b89248f9b7b7f09817a1f0be
Autor:
Sanogo Bougma, François Tapsoba, Judith Nomwendé Semporé, Sibiri Bougma, Prudence Dounia, Laurencia Toulsoumdé Songré-Ouattara, Aly Savadogo
Publikováno v:
BMC Nutrition, Vol 9, Iss 1, Pp 1-10 (2023)
Abstract Background From 6 months of age, children need, in addition to breast milk, a complementary food whose nutritional composition meets their needs. However, low consumption of child-specific foods in favor of adult foods has been documented. T
Externí odkaz:
https://doaj.org/article/c9a111ca49fe48c287b42f8726d68f09
Autor:
François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma, Aly Savadogo
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-11 (2022)
Abstract This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the
Externí odkaz:
https://doaj.org/article/13ee055500974ff083c60548b058f893
Autor:
François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01793- (2023)
Palm wine produced by natural fermentation of Borassus akeassi raw sap exhibits great variability in physicochemical, sensory, and microbiological quality. This study aimed to improve the production process, safety and sensory quality of Borassus ake
Externí odkaz:
https://doaj.org/article/fd60c6b5870644c7abd152973920430e
Autor:
Sibiri Sylvain Rouamba, François Tapsoba, Bazoin Sylvain Raoul Bazié, Ollo Youl, Saybou Savadogo, Elie Kabré, Lassana Sangaré, Aly Savadogo
Publikováno v:
International Journal of One Health, Vol 7, Iss 2, Pp 251-256 (2021)
Background and Aim: The use of pesticides in vegetable production can cause public health problems because these agrochemicals can leave residues in foodstuffs and disrupt the appropriate functioning of the organism. The aim of this study was to asse
Externí odkaz:
https://doaj.org/article/fa93f806d6c74255b83627095794f02f
Autor:
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
Publikováno v:
International Journal of Microbiology, Vol 2023 (2023)
The emergence and spread of carbapenem resistance in Gram-negative bacilli such as Klebsiella pneumoniae, Escherichia coli, Acinetobacter baumannii, and Pseudomonas aeruginosa through the production of carbapenemases is a global phenomenon. It threat
Externí odkaz:
https://doaj.org/article/820c7f4b814643e0af3b8f09eca5062c
Autor:
Bassibila Zoungrana, Prosper Saga Sawadogo, Namwin Siourimè Somda, François Tapsoba, Abel Tankoano, Aly Savadogo
Publikováno v:
The Pan African Medical Journal, Vol 34, Iss 145 (2019)
Introduction: les conséquences de la malnutrition aiguë sévère s’expriment en termes de santé et de survie de la personne affectée, mais aussi en termes de développement intellectuel de l’individu, sa productivité et globalement l’écon
Externí odkaz:
https://doaj.org/article/5549fbf5fe2440c99d33b3635f72ad1d