From Grill to Plate: Socio-Economic Factors and Hygiene Practices Associated with Microbiological Safety of Koura koura Skewers in Burkina Faso

Edwige R. Somé Tiodjio*, Boureima Kagambèga, Dissinviel Stéphane Kpoda, Henri Sidabéwindin Ouédraogo, Bakary Tarnagda, Némata Kargougou, Fanta Guindo, François Tapsoba, Cheikna Zongo and Aly Savadogo

Quantification and traceability of mango by-products in the Hauts-Bassins and Cascades regions of Burkina Faso

Wendkouni Marguerite Bamogo, Hyacinthe Kante-Traore, Bakary Tarnagda, Boureima Kagambèga, Charles Parkouda, Aly Savadogo

Optimization of Traditional Cow's Milk Cheese Production Using a Combination of a Starter Culture and a Plant-based Coagulant (Solanum dubium)

Adam Ahmat Moussa, Ali Haroun Hissein, Boureima Kagambèga*, Alhadj Markhous Nazal and Abdelsalam Tidjani

Hygiene Practices and Quality Evaluation of Artisanal Juices from Kaya, Burkina Faso

Boureima Kagambèga*, Nicolas Ouédraogo, Alain Gustave Yaguibou, Edwige Rosine Somé/Tiodjio, Tarnagda Bakary, François Tapsoba, Ckeikna Zongo and Savadogo Aly

Physicochemical, Microbiological Quality and Compliance of Dried Food Products from a Food Processing Unit in Burkina Faso

Boureima Kagambèga, Nicolas Ouédraogo , Alain Gustave Yaguibou, Edwige Rosine Somé/Tiodjio , Tarnagda Bakary François Tapsoba, Ckeikna Zongo and Savadogo Aly