Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Oumarou, Zongo"'
Autor:
François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma, Aly Savadogo
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-11 (2022)
Abstract This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the
Externí odkaz:
https://doaj.org/article/13ee055500974ff083c60548b058f893
Autor:
François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01793- (2023)
Palm wine produced by natural fermentation of Borassus akeassi raw sap exhibits great variability in physicochemical, sensory, and microbiological quality. This study aimed to improve the production process, safety and sensory quality of Borassus ake
Externí odkaz:
https://doaj.org/article/fd60c6b5870644c7abd152973920430e
Autor:
Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere
Publikováno v:
Scientific African, Vol 20, Iss , Pp e01714- (2023)
ABSTRACT: Kawal is a fermented food condiment obtained by spontaneous fermentation of Senna obtusifolia leaves. Fermentative microbiota's consists of microorganisms producing a diversity of bioactive molecules. Thus, research of novel microbial produ
Externí odkaz:
https://doaj.org/article/2d6998e1e8b8428293964b904ff3cf57
Autor:
Boukaré Kaboré, Henri S. Ouédraogo, Oumarou Zongo, Ganamé Abasse Ouédraogo, François Tapsoba, Sanogo Bougma, Koudbi Jacob Zongo, Boukaré Zeba, Yves Traoré, Idrissa Sanou, Aly Savadogo
Publikováno v:
International Journal of Microbiology, Vol 2023 (2023)
The emergence and spread of carbapenem resistance in Gram-negative bacilli such as Klebsiella pneumoniae, Escherichia coli, Acinetobacter baumannii, and Pseudomonas aeruginosa through the production of carbapenemases is a global phenomenon. It threat
Externí odkaz:
https://doaj.org/article/820c7f4b814643e0af3b8f09eca5062c
Autor:
Marguerite E. M. Nikiema, Solange Kakou-ngazoa, Absatou Ky/Ba, Aboubacar Sylla, Evariste Bako, Ameyo Yayra Audrey Addablah, Jean Bienvenue Ouoba, Emmanuel Sampo, Kobo Gnada, Oumarou Zongo, Kuan Abdoulaye Traoré, Adama Sanou, Isidore Juste Ouindgueta Bonkoungou, Rasmata Ouédraogo, Nicolas Barro, Lassana Sangaré
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-12 (2021)
Abstract Background This study was undertaken to identify and functionally characterize virulence genes from Salmonella isolates in street food and stool cultures. From February 2017 to May 2018, clinical and food Salmonella strains were isolated in
Externí odkaz:
https://doaj.org/article/45c034d032884a39b8fccfe13ac00930
Autor:
Sanogo, Bougma, Fidèle, Tapsoba Wend-bénédo, Souleymane, Zio, Oumarou, Zongo, Bakary, Tarnagada, Mahamadé, Goubgou, Toulsoumdé, Songré-Ouattara Laurencia, Aly, Savadogo
Publikováno v:
Journal of Nutrition & Food Security; May2024, Vol. 9 Issue 2, p275-288, 14p
Autor:
Oumarou Zongo, PhD, Nelly Cruvellier, Florence Leray, Carine Bideaux, Julie Lesage, Cheikna Zongo, Yves Traoré, Aly Savadogo, Stéphane Guillouet
Publikováno v:
Scientific African, Vol 10, Iss , Pp e00631- (2020)
Palm sap collected (sugary juice) from palm trees is very widespread in the intertropical regions of Asia, America and Africa. This study aimed to evaluate the use of kefir grains and ferments as starters for the fermentation of fresh palm sap (PS) f
Externí odkaz:
https://doaj.org/article/dd1eb427b7b5427a91a9d14b4abd007d
Autor:
Boureima Kagambèga, Namwin Siourimè Somda, Hama Cissé, Oumarou Zongo, Yves Traoré, Aly Savadogo
Publikováno v:
Advances in Bioscience and Biotechnology. 13:284-297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e902a9cdf7170ac4745f382a1309b90
https://doi.org/10.4236/abb.2022.137018
https://doi.org/10.4236/abb.2022.137018
Autor:
Oumarou ZONGO, Hama CISSE
Publikováno v:
International Journal of Advanced Research. 8:1073-1084
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7ea70ac1e7f1f9a8d17c76421ab249f
https://doi.org/10.21474/ijar01/11589
https://doi.org/10.21474/ijar01/11589
Autor:
Cheikna Zongo, François Tapsoba, Oumarou Zongo, Namwin Siourimè Somda, Hama Cissé, Yves Traoré, Flibert Guira, Fatoumata Hama-Ba, Aly Savadogo, Laurencia Toulsoumdé Songre-Ouattara, Souleymane Zio
Publikováno v:
Journal of Food Technology Research. 7:9-47
Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec9782a2509042e8ecc090ce123e74b3
https://doi.org/10.18488/journal.58.2020.71.9.47
https://doi.org/10.18488/journal.58.2020.71.9.47