Physicochemical composition and fermentation kinetics of a novel Palm Sap-based Kefir Beverage from the fermentation of Borassus aethiopum Mart. fresh sap with kefir grains and ferments

Oumarou Zongo, Nelly Cruvellier, Florence Leray, Carine Bideaux, Julie Lesage, Cheikna Zongo, Yves Traoré, Aly Savadogo, Stéphane Guillouet

Food Quality Standards: Quality Issues and Challenges of Food Chain in Burkina Faso

Bakary Tarnagda, Bakoué Jean Paul Karama, Alain Gustave Yaguibou, Pane B. Ouattara-Sourabié, Stéphane S. R. Kaboré, Ginette C. Goungounga, Issaka Zoungrana, Cheikna Zongo, Aly Savadogo

Diversity of Begomoviruses Infecting Okra [Abelmoschus esculentus (L.) Moench] in Togo

Fidèle Tiendrébéogo, Ayékitan Akakpo, Ezechiel B Tibiri, Monique Soro, Cheikna Zongo, Aly Savadogo, James Bouma Neya, Kossikouma Djodji Adjata, Nicolas Barro

Phytochemical screening and antimicrobial activity of Momordica charantia L. and Morinda lucida Benth extracts from Benin

Michaelle Chokki, Cheikna Zongo, Durand Dah-Nouvlessounon, Mihaela Cudălbeanu, Pacôme Noumavo, Ioana Otilia Ghinea, Bianca Furdui, Aly Savadogo, Rodica Mihaela Dinica, Lamine Baba-Moussa, Farid Baba-Moussa

Technological and microbiological characteristics of indigenous food produced in Gabon

Jean Ulrich Muandze-Nzambe, Richard Onanga, Jean Fabrice Yala, Namwin Siourimè Somda, Hama Cissé, Cheikna Zongo, Jacques Francois Mavoungou, Aly Savadogo