Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Hagretou Sawadogo-Lingani"'
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:
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:
Geoffroy Romaric Bayili, Clarisse S. Compaoré, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani
Publikováno v:
All Life, Vol 17, Iss 1 (2024)
Diverse species of lactic acid bacteria (LAB) are involved in the spontaneous fermentation of lait caillé, a traditional milk product from Burkina Faso. However, there is little information on the identity of the non-LAB occurring in the fermentatio
Externí odkaz:
https://doaj.org/article/687298d9a80a427baa54046995a2545b
Autor:
Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified t
Externí odkaz:
https://doaj.org/article/d723c2a9b11b45439143cfd49049fb20
Autor:
Youngsun Lee, Jenna M. Lemmetty, Hanna Nihtilä, Hanna Koivula, Serge Samandoulougou, Hagretou Sawadogo-Lingani, Kati Katina, Ndegwa H. Maina
Publikováno v:
Toxins, Vol 16, Iss 7, p 288 (2024)
Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefi
Externí odkaz:
https://doaj.org/article/08ad87ec22374d1baaa22c7a7c610140
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:
Zoenabo Douamba, Samandoulougou, Serge, Compaore, Clarisse Sidbewende, Josiane, Tibiry, Sawadogo, Rene Talato, Oboulbiga, Edwige Bahanla, Hagretou Sawadogo/Lingani
Abstract Keywords Cite This Article as Corresponding Author Background:Beef feet and heads, prepared in soup or incorporated into sauces, are widely consumed in Ouagadougou. However, very little scientific information exists on the nutritional qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a13bd2fb8d3084aeee1740ae5b4ff68a
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