Analyse des profils écologiques des produits forestiers non-ligneux dans la région du Haut-Sassandra (Centre-Ouest de la Côte d'Ivoire)

Autor: Kouakou, KA., Barima, YSS., Kpangui, B., Godron, M.

Publikováno v: Tropicultura, Vol 36, Iss 2, Pp 435-446 (2018)

Distribution of non-timber forest products in an environment submitted to strong anthropogenic pressures in the periphery of the Classified Forest of Haut-Sassandra (Central-West Côte d'Ivoire). The population of the Classified Forest Haut-Sassandra

Externí odkaz: https://doaj.org/article/82a76942aa5c4d92afa3262f14657b76

Evaluation nutritionnelle comparative des fruits de trois hybrides de bananiers (CRBP 39, FHIA 17 et FHIA 21) avec ceux de la variété Orishele

Autor: Ocho-Anin Atchibri, L., Coulibaly, S., Kouadio Kouakou, KA., Kouamé, G., Meité, A.

Publikováno v: Tropicultura, Vol 30, Iss 1, Pp 49-54 (2012)

Nutritional Values of Three Plantain Hybrids CRBP 39, FHIA 17 and FHIA 21 by Comparing them with that of Orishele Variety. This study is to estimate the nutritional values of plantain hybrids CRBP 39, FHIA 17 and FHIA 21 by comparing them with that o

Externí odkaz: https://doaj.org/article/20cc71ec54614fbe973d6f8523d5cf39

Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam ( Dioscorea cayenensis-rotundata ) of Côte d'Ivoire.

Autor: Kouadio YH; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.; Laboratory of Biochemistry-Biotechnology and Food Sciences, Department of Biosciences, Université Alassane OUATTARA, BP V 18 Bouaké 01, Bouaké, Côte d'Ivoire., Kouassi KN; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.; Centre Suisse de Recherches Scientifiques en Côte d'Ivoire, 01 BP 1303, Abidjan, 03, Côte d'Ivoire., Kouassi KB; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.; Centre Suisse de Recherches Scientifiques en Côte d'Ivoire, 01 BP 1303, Abidjan, 03, Côte d'Ivoire., Konan GAJ; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire., Kouakou KA; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire., Dappah KD; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.; Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire., N'dri YD; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire., Amani NG; Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.

Publikováno v: Heliyon [Heliyon] 2024 Nov 01; Vol. 10 (21), pp. e40014. Date of Electronic Publication: 2024 Nov 01 (Print Publication: 2024).