Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tatsadjieu Ngouné Léopold"'
Autor:
Sokamte tegang, Alphonse, Mbougueng, Pierre Desire, Sachindra, Nakkarike Manjabhat, Douanla Nodem, Nikaise Forestine, Tatsadjieu Ngoune, Leopold
Publikováno v:
In Scientific African July 2020 8
Publikováno v:
In Scientific African November 2019 6
Autor:
Sokamte Tegang, Alphonse, Ntsamo Beumo, Thierry Marcel, Jazet Dongmo, Pierre Michel, Tatsadjieu Ngoune, Leopold
Publikováno v:
In Journal of King Saud University - Science October 2018 30(4):466-471
Autor:
Djoulde Darman Roger, Salamatou Mohamadou, Tatsadjieu Ngouné Léopold, Nodem Sohanang Francky Steve, Bayoi James
Publikováno v:
Journal of Advances in Medical and Pharmaceutical Sciences. :25-37
The objective of this study was to determine the phytochemical profile and antimicrobial activity of leaf and bark extracts of Ziziphus mauritiana and Ziziphus mucronata. For this purpose, an extraction by maceration using ethanol was carried out and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa3d938483978c7049e6653594c01c95
https://doi.org/10.9734/jamps/2021/v23i830252
https://doi.org/10.9734/jamps/2021/v23i830252
Publikováno v:
International Journal of Food Science, Vol 2015 (2015)
The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure c
Externí odkaz:
https://doaj.org/article/34726740cb75437ea0adccbb1ac43353
Autor:
Pierre Désiré Mbougueng, Carl M. F. Mbofung, Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold
Publikováno v:
Journal of Food Measurement and Characterization. 11:1874-1882
The present study aimed to evaluate the proximate composition and functional properties of Cucurbita maxima, Cucumeropsis mannii and Lagenaria sciceraria defatted seed flours. The dehulled seeds were dried at 45 °C for 24 h, defatted using hexane an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9b7ed2f99aa3ac3e5033265651864fe
https://doi.org/10.1007/s11694-017-9569-3
https://doi.org/10.1007/s11694-017-9569-3
Publikováno v:
Food and Nutrition Sciences. :851-859
This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac5ba4ba2df62b39a6c7dcbe54b1cd6
https://doi.org/10.4236/fns.2013.48111
https://doi.org/10.4236/fns.2013.48111
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