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Comparative Investigation of Quality Features and Microbiological Safety of the Spicy “Ndjindja” (Zingiber officinale) Drink Made From Various Production Sites in Far North of Cameroon
Effects of bio-insecticide formulated from M. charantia leaves extract in association with gum Arabic/kaolinite composite on mortality of Callosobruchus maculatus and nutritional composition of cowpea (Vigna unguilata)
Wangmene Bagamla, Bayang Jean Paul, Djakba Raphael, Ali Mahamat, Koubala Bargui Benoit and Harouna Massai Journal of Agriculture and Food Research 18 101428 (2024) https://doi.org/10.1016/j.jafr.2024.101428
Unveiling the traditional preparation, biochemical, phytochemical components, antioxidant and microbial properties of “jenja”, a ready-to-serve ginger-based beverage vended and consumed in northern Cameroon
Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights
Lynda Abdelbost, Marie-Hélène Morel, Talita Pimenta do Nascimento, Luiz-Claudio Cameron, Joëlle Bonicel, Mariana Ferreira Simões Larraz and Hamza Mameri Food Chemistry 424 136407 (2023) https://doi.org/10.1016/j.foodchem.2023.136407
Effect of different processing methods on maize, sorghum and millet flours on nutritional couscous quality consumed in the Far North region of Cameroon
A. Laya, F.B. Siewe, H. Wangso, D. Falama, H. Djibrilla and B.B. Koubala Journal of Agriculture and Food Research 9 100328 (2022) https://doi.org/10.1016/j.jafr.2022.100328
Nature and accessibility of organic matter in lacustrine sediment
Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits
Variation of physical properties, nutritional value and bioactive nutrients in dry and fresh wild edible fruits of twenty-three species from Far North region of Cameroon
Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties
Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki and Elias Nchiwan Nukenine International Journal of Food Science 2018 1 (2018) https://doi.org/10.1155/2018/6241035
Spectrometric and Chromatographic Study of Reactive Oxidants Hypochlorous and Hypobromous Acids and Their Interactions with Taurine