Fermentative capabilities of Saccharomyces yeast and lactic acid bacteria strains in pure and mixed cultures during Borassus akeassii sap fermentation

François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo

Biochemical, Nutritional and Microbiological Quality of Baobab (Adansonia digitata L.) Fruit Pulp Marketed in Ouagadougou

François Tapsoba, Souleymane Zio, Bakary Tarnagda, Blaise Waongo, Cheikna Zongo, Aly Savadogo,

Phytosanitary Practices and Pesticide Levels in Fresh and Dried Mangoes Produced in Burkina Faso

Alain Gustave Yaguibou, Souleymane Zio, Bakary Tarnagda, François Tapsoba, Soumaila Konaté, Fulbert Nikiema, Aly Savadogo

Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Moustapha Soungalo Drabo, Aly Savadogo, Katleen Raes

Emergence of New Delhi Metallo-β-Lactamase (NDM) Genes Detected from Clinical Strains of Escherichia coli Isolated in Ouagadougou, Burkina Faso

Boukare´ Kabore´ , Henri S. Oue´draogo,Oumarou Zongo,Ganame´ Abasse Oue´draogo, François Tapsoba,Sanogo Bougma, Koudbi Jacob Zongo, Boukare´ Zeba, Yves Traore´, Idrissa Sanou, Aly Savadogo