Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gwladys S. Komagbe"'
Autor:
Gwladys S. Komagbe, Alphonse Dossou, Baké Marie-Thérèse Seko Orou, Philippe Sessou, Paulin Azokpota, Issaka Youssao, Joseph Hounhouigan, Marie-Louise Scippo, Antoine Clinquart, Jacques Mahillon, Souaïbou Farougou
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2023)
IntroductionThis study aimed to identify the factors favoring the contamination of raw cow's milk, curdled milk, and Wagashi Gassirè cheese during their production and preservation in order to develop strategies to improve their quality.MethodsA cro
Externí odkaz:
https://doaj.org/article/bc6de735ce7f4b0ab861c39f26fb476a
Autor:
Philippe Sessou, Mahudro Yovo, Rodrigue Towanou, Yannick Ayihou, Gwladys S. Komagbe, Justin Adinci, Bruno Ayaovi Yaovi, Oscar Nestor Aguidissou, Maximin Senou, Guy Alain Alitonou, Félicien Avlessi, Souaïbou Farougou, Dominique Sohounhloue
Publikováno v:
Research Journal of Pharmacognosy, Vol 6, Iss 4, Pp 17-26 (2019)
Background and objectives: The present work aimed to evaluate the acute toxicity of Aeollanthus pubescens essential oil, whose antimicrobial activity has been proven in vitro by previous studies and to examine the effects of this essential oil on the
Externí odkaz:
https://doaj.org/article/29df2b7497ee49d0a5d80cf234d2f687
Publikováno v:
Access Microbiology. 4
Wagashi, also called Gassiréin the local Fulfulde language, is a traditional cheese produced from cow milk in Benin. For its preparation, milk is heated and coagulated with Calotropis procera extract. After coagulation, the heated curd obtained is d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109e15dec963012f87157aebd2a843ca
https://doi.org/10.1099/acmi.ac2021.po0263
https://doi.org/10.1099/acmi.ac2021.po0263
Autor:
Gwladys S. Komagbe, Paulin Azokpota, Georges Daube, Bernard Taminiau, François Dossa, Souaïbou Farougou, Philippe Sessou, Prudencio Sossa-Minou, N. Korsak
Publikováno v:
Journal of Food Safety and Hygiene.
Fresh juices are highly nutritious foods for human beings, but the inability to observe requirements for their preparation, packaging and storage subjects them to microbial contamination which poses a potential health risk to consumers. The purpose o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72797aa69fbb28bbff46f3936761c8d3
https://doi.org/10.18502/jfsh.v5i2.3948
https://doi.org/10.18502/jfsh.v5i2.3948