Antimicrobial susceptibility and genotypic characterization of Escherichia coli isolated from foods controlled by the National Food Safety Agency in Burkina Faso

Adama Patrice Soubeiga, Dissinviel Stéphane Kpoda, Adama Sawadogo, Sibiri Sylvain Rouamba, Muller K. A. Compaoré, Asseto Belemlougri/Somda, Sandrine Ouedraogo, Roukiatou Traoré, Désiré Nezien, Fulbert Nikiéma, Elie Kabre, Cheikna Zongo, Aly Savadogo

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, Wendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani and Aly Savadogo

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, Wendmintiri Jeanne d’Arc Kabré, Assia Kano , Hama Cissé, Abdelsalam Tidjani et Aly Savadogo

Optimization of Diesel and Crude Oil Degradation in a Ghanaian Soil Using Organic Wastes as Amendment

Adama Sawadogo, Innocent Yao Dotse Lawson, Hama Cissé, Cheikna Zongo, Aly Savadogo

Assessment of the Sanitary Quality of precooked Cereal-Based Foods Produced in Ouagadougou, Burkina Faso

Adama Sawadogo, Hama Cissé, Essodolom Taale, Aicha Kambou, Carole P. Ouédraogo, Lancina Séré, Agnès Sondo, Cheikna Zongo and Aly Savadogo