Formulation of high-calorie foods from local raw materials using the Design of Experiments (DOE) methodology

Jean Axel T. KABORE, Ella R. COMPAORE, Inoussa KY, Ousmane OUEDRAOGO, Fulbert NIKIEMA, Elie KABRE, Mamoudou H. DICKO

Stability of commercial packaged fried foods in Ouagadougou during storage

Tienbnoma Sandrine Ouedraogo, Frederic Anderson Konkobo, Poussian Raymond Barry, Mamounata Diao, Samson Guenne, Roger Dakuyo, David Bazié, Cr´epin Ibingou Dibala, Kiessoun Konat´,Mamoudou Hama Dicko

Phenolic compounds and safety of improved and local peanut varieties grown in Burkina Faso

Sandrine Zongo,Souleymane Zongo,Clarisse S. Compaore,Fréderic Anderson Konkobo,Poussian Raymond Barry, Edwige Noëlle Roamba, David Bazie, Roger Dakuyo, Mamounata Diao1, Kiessoun Konate, Mamoudou H. Dicko

Morphological variability, physical characteristics and proximate composition of Saba senegalensis fruit pulps from plant ecotypes in Burkina Faso

Salamata Tiendrebeogo , Clarisse Sidbewend´e Compaore , Elisabeth Rakiswendé Ouedraogo , Leguet Ganou , Raymond Poussian Barry , Sandrine Zongo , Mamoudou H. Dicko

Biochemical Characterization and Antimicrobial Properties of Extracts From Four Food Plants Traditionally Used to Improve Drinking Water Quality in Rural Areas of Burkina Faso

Frederic Anderson Konkobo , Poussian Raymond Barry , Sandrine Zongo , Elisabeth Rakisewende Ouedraogo , Noelle Edwige Roamba , Roger Dakuyo , David Bazie, Balamoussa Santara , Mamounata Diao , Paul Windinpsidi Savadogo and Mamoudou Hama Dicko