Výsledky vyhledávání - "Thierry Ngangmou Noumo"

Nutritional Management Approach for Possible Prevention of COVID-19 Infection and Transmission in Sub-Saharan and Biodiversity Endowed Countries

Autor: Kaba Nubia Kristen, Dobgima John Fonmboh, Edrice Ajabi Eselle Samelle, Njinkio Nono Borgia, Lovet Bengyella Fokunang, Ngwasiri Pride Ndasi, Fokunang Charles Ntugwen, Bengyella Louis Tita, A. Tita Margarete, Thierry Ngangmou Noumo, Ejoh Richard Aba, Tembe Estella Fokunang

Publikováno v: Journal of Complementary and Alternative Medical Research. :83-112

The causative etiology of the viral pneumonia outbreak in the Wuhan province of China of December 2019 initially identified as “novel-Coronavirus-2019” and today called “Corona Virus Disease-2019 has been identified as “severe acute respirato

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1dad3c0d09907b6fda798b19ab8999f0
https://doi.org/10.9734/jocamr/2021/v16i430300

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Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Autor: Majeste Mbiada Pahane, François Tchoumbougnang, Hippolyte Tene Mouafo, Thierry Ngangmou Noumo, Léopold Ngoune Tatsadjieu, Mervie Noel Tchamba, Nicolas Yanou Njintang, Christian Nyondo, Ingrid Cecile Djuikoue

Publikováno v: Asian Journal of Biotechnology and Bioresource Technology. :30-50

The present study had as objective to assess the microbiological quality and profile of some braised products and their accompanying soups sold in the city of Bangangte (Cameroon) and evaluate the antibiotic susceptibility of selected pathogens isola

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f8dbc2cd63bfdb74a3cfaf54c46c02f
https://doi.org/10.9734/ajb2t/2021/v7i230098

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Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Autor: Leopold Ngoune Tatsadjieu, Pierre Désiré Mbougueng, Thierry Ngangmou Noumo, Alphonse Tegang Sokamte, Carl M. F. Mbofung

Publikováno v: Journal of Food Measurement and Characterization. 10:480-492

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::efa8b4a9d8cf0fc8279b93f2f90e2e53
https://doi.org/10.1007/s11694-016-9327-y

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