Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp

Autor: Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE, N’Guessan Georges AMANI

Publikováno v: American Journal of Food Science and Technology. 10:140-146

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad95975e7316eaa3d4fa1cda15914055
https://doi.org/10.12691/ajfst-10-3-6

Efficacy and Safety of a Single Dose of Ivermectin, Diethylcarbamazine, and Albendazole for Treatment of Lymphatic Filariasis in Côte d’Ivoire: An Open-label Randomized Controlled Trial

Autor: Olivier Kouadio Kouadio, Christopher L. King, Catherine M. Bjerum, Britt J. Andersen, Benjamin G. Koudou, Allassane Ouattara, Meite Aboulaye, Gary J. Weil, Vanga K Marius

Publikováno v: Clinical Infectious Diseases: An Official Publication of the Infectious Diseases Society of America

Background Improved drug regimens are needed to accelerate elimination of lymphatic filariasis in Africa. This study determined whether a single co-administered dose of ivermectin plus diethylcarbamazine plus albendazole [IDA] is noninferior to stand

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a6e9d777650b631cd9bffb52dc1bc9
https://doi.org/10.1093/cid/ciz1050

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders

Autor: Jeremy Petit, Kady Rosine Irie, Joël Scher, Georges N’Guessan Amani, Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Claire Gaiani

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, 56 (1), pp.205-214. ⟨10.1111/ijfs.14620⟩

International audience; This work was conducted to study the influence of particle size and shape on the flow behaviour of semi-ripe plantain powders. An improved plantain variety (Big Ebanga), two hybrids (FHIA 21 and PITA 3), and a local variety (C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1db447136008270370771f6a2e8d6ee
https://hal.archives-ouvertes.fr/hal-02881989

Fiche technique d’élaboration et stabilisation d’un sirop mixte à base de jus de gingembre (Zingiber officinale) et d’ananas (Ananas comosus)

Autor: Marc Adou, Degbeu Claver Kouadio, Olivier Kouadio Kouadio

Publikováno v: Journal of Applied Biosciences. 131:13308

Objectif: cette etude a ete menee afin d’elaborer un sirop mixte a base de gingembre et d’ananas et de suivre la stabilite physico chimique. Methodologie et resultats: Pour ce faire, le sirop mixte a ete obtenu a partir des jus de gingembre et d'

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e800c994e4669a34c486ce3edac1de3
https://doi.org/10.4314/jab.v131i1.1

Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)

Autor: Charlemagne Nindjin, Olivier Kouadio Kouadio, Bassirou Bonfoh, Denis Yao N’Dri, Georges N’Guessan Amani

Publikováno v: Procedia Food Science. 1:153-159

Water absorption as a new method of cooking quality (hard cooking or mealy cooking) of yam and cassava cultivars determination was studied by cooking eight (08) cultivars. 30g of each were boiled in 500ml of water during 20minutes and dried at 70°C

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f60826f7ddfcffec7f6d810718bc56c6
https://doi.org/10.1016/j.profoo.2011.09.024