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6 results for Savadogo Aly.

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Cholesterol Levels in Vegetable Oils Produced in Burkina Faso
by Zio Souleymane, Zongo Oumarou, Ouattara Ismaël, Bazié Raoul Sylvain Bazoin, Somda Namwin Siourimè, Traoré Korotimi, Nikiéma Fulbert, Elothmani Driss, Traoré Yves and Savadogo Aly
American Journal of Food Science and Technology. 2020, 8(4), 147-153. DOI: 10.12691/ajfst-8-4-3
Pub. Date: June 23, 2020Views: 6163Downloads: 7713
cholesterol saponification value refractive value cottonseeds oils peanuts oils
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Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues
by Tarnagda Bakary, Zongo Oumarou, Traoré Korotimi, Sourabié-Ouattara Pane Bernadette, Konaté Soumaila, Drabo Koine Maxime, Traoré Yves and Savadogo Aly
American Journal of Food Science and Technology. 2020, 8(4), 136-146. DOI: 10.12691/ajfst-8-4-2
Pub. Date: June 15, 2020Views: 7228Downloads: 8588
Pesticide Babenda technological processes QuEChERS LMR Burkina Faso
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Dietary Habits and Lifestyle of Patients with Chronic Renal Disease at the Yalgado Ouedraogo University Hospital in Burkina Faso
by Lengani Toyadala Hortense, Sanou Gaoussou, Ba-Fatoumata Hama, Bougma Sibiri, Sawadogo Yamkaye Aicha, Coulibaly Gérard and Savadogo Aly
American Journal of Food Science and Technology. 2022, 10(5), 224-232. DOI: 10.12691/ajfst-10-5-3
Pub. Date: December 07, 2022Views: 2788Downloads: 2746
dietary habits lifestyle chronic kidney disease patients Burkina Faso
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Production and Physicochemical Characterization of Balanites aegyptiaca Nectar Lyophilisate for a Refreshing Drink Production
by Tapsoba François, Bationo Frédéric, Dawendé/Compaoré Sidbewendé Clarisse, Pacmogda Emmanuel, Zongo Oumarou, Cisse Hama, Zongo Cheikna and Savadogo Aly
American Journal of Food Science and Technology. 2022, 10(4), 191-199. DOI: 10.12691/ajfst-10-4-6
Pub. Date: November 08, 2022Views: 2695Downloads: 2947
Balanites aegyptiaca lyophilisate minerals phenolic compounds physico-chemical characteristics sensory characteristics
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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
by Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 5863Downloads: 6655
Attiéké yeasts lactic acid bacteria technological properties
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Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives
by Guira Flibert, Savadogo Aly, Sawadogo-Lingani Hagrétou, Somé Koussao and Traoré Yves
Journal of Food Security. 2019, 7(4), 122-128. DOI: 10.12691/jfs-7-4-4
Pub. Date: August 20, 2019Views: 10444Downloads: 10232
cassava improved varieties biochemical cyanogenic difference
Abstract Full Text PDF (264 KB) Full Text HTML Full Text ePUB (902 KB)
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