Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Hagrétou Sawadogo-Lingani"'
Autor:
Namwin Siourimè Somda, Alima Mah Esther Traoré, Domonbabele François de Sales Hien, Yemah Bockarie, Abel Tankoano, Donatien Kaboré, Ouindgueta Juste Isidore Bonkoungou, Hagrétou Sawadogo-Lingani, Aly Savadogo
Publikováno v:
BMC Infectious Diseases, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Background Staphylococcus aureus (S. aureus) is one of the most widespread bacterial pathogens in animals and humans, and its role as an important causative agent of food poisoning is well-documented. The aim of this study was to highlight a
Externí odkaz:
https://doaj.org/article/cc3b766fc6694d7fadd672bb95873838
Autor:
Edwige Bahanla Oboulbiga, Charles Parkouda, Christophe Dabiré, Aimée W.D.B. Guissou, Korotimi Traore, Zénabou Semde, Zoénabo Douamba, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 450-462 (2022)
The effects of salt pretreated with different concentration of lemon juice were investigated in order to improve the storage stability of dried tomato slices during six months storage. After six months of storage under controlled conditions, the resu
Externí odkaz:
https://doaj.org/article/f1f30de1d6f5475ba1e2c6f1882bde83
Autor:
Diarra Compaore-Sereme, Fatoumata Hama-Ba, Fidèle Wend-bénédo Tapsoba, Heikki Manner, Ndegwa Henry Maina, Mamoudou H. Dicko, Hagrétou Sawadogo-Lingani
Publikováno v:
Heliyon, Vol 9, Iss 3, Pp e13837- (2023)
The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide
Externí odkaz:
https://doaj.org/article/07e17f3f81f34da397c2277f272cd979
Autor:
Namwin Siourimè Somda, Isidore Juste O. Bonkoungou, Bissoume Sambe-Ba, Moustapha Soungalo Drabo, Abdoul Aziz Wane, Hagrétou Sawadogo-Lingani, Aly Savadogo
Publikováno v:
Journal of Agriculture and Food Research, Vol 5, Iss , Pp 100167- (2021)
Introduction: The contamination of fresh vegetables by non-typhoid Salmonella species present in irrigation water and animal feces could causes of many diarrheal infections and diseases. The aim of this study was to determine the diversity of non-typ
Externí odkaz:
https://doaj.org/article/36a8bb13d00240159839a5c2f1f7aa33
Autor:
Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, Richard Glover, Bréhima Diawara, Mogens Jakobsen, Lene Jespersen
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recogni
Externí odkaz:
https://doaj.org/article/69a8ae426d8e44cabcd19f2df0404945
Autor:
Ignace Sawadogo, Adama Paré, Donatien Kaboré, Didier Montet, Noël Durand, Jalloul Bouajila, Elisabeth P. Zida, Hagrétou Sawadogo-Lingani, Philippe Augustin Nikiéma, Roger Honorat Charles Nebié, Imaël Henri Nestor Bassolé
Publikováno v:
Journal of Fungi, Vol 8, Iss 2, p 117 (2022)
The antifungal and antiaflatoxinogenic activities of the essential oils (EOs) from the leaves of Cymbopogon schoenanthus, Cymbopogon citratus, Cymbopogon nardus, and their pair combinations were investigated. Antifungal susceptibility and the efficac
Externí odkaz:
https://doaj.org/article/18df3c85619348ed9721b7759f9e00fd
Autor:
Vila-Real, Catarina, Pimenta-Martins, Ana, Mbugua, Samuel, Hagrétou, Sawadogo-Lingani, Katina, Kati, Maina, Ndegwa H., Pinto, Elisabete, Gomes, Ana M.P.
Publikováno v:
In Journal of Functional Foods December 2022 99
Autor:
Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, Charles Parkouda, Hagrétou Sawadogo-Lingani
Publikováno v:
Journal of the American Society of Brewing Chemists. :1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76a9b421a0f2794d4364dcbd16aefc6b
https://doi.org/10.1080/03610470.2022.2163815
https://doi.org/10.1080/03610470.2022.2163815
Autor:
Zoénabo Douamba, Mamoudou Ouarme, Sidbewendé Clarisse Compaore, Namwin Siourimè Somda, Donatien Kabore, Hagrétou Sawadogo/Lingani, Jacques Simpore
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol. 16 No. 3 (2022); 1100-1112
Le sésame constitue le deuxième produit d’exportation agricole au Burkina Faso mais sa qualité n’est pas toujours satisfaisante à cause de la présence d’impuretés et parfois de microorganismes pathogènes notamment les salmonelles. La pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0142a818e07e51f458c05c3f89f176fb
https://doi.org/10.4314/ijbcs.v16i3.16
https://doi.org/10.4314/ijbcs.v16i3.16
Autor:
Diarra Compaore-Sereme, Fidèle Wend-bénédo Tapsoba, Douamba Zoénabo, Clarisse S Compaoré, Mamoudou H Dicko, Hagrétou Sawadogo-Lingani
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol. 16 No. 6 (2022); 2916-2929
The definitions of dietary fiber are based on scientific and regulatory purposes, mainly with emphasis on its functional impact and benefits to the organism. The aim of this review was to present dietary fiber classification, benefits and importance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d43b4ff819b12a41452eb31fb8fc57e
https://www.ajol.info/index.php/ijbcs/article/view/243327
https://www.ajol.info/index.php/ijbcs/article/view/243327