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Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food
Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou
Food Nutr. Sci. Vol.4 No.11, October 08, 2013  DOI: 10.4236/fns.2013.411146
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Assessment of Knowledge, Attitudes and Practices of Food Handlers in Attieke Production Units in Relation to Food Hygiene and Safety in Côte d’Ivoire in 2012
Theodore N. Djéni, Alfred K. Kouamé, Youssouf Traoré, Rose K. Nevry, Marcellin K. Dje
Food Nutr. Sci. Vol.5 No.10, April 30, 2014  DOI: 10.4236/fns.2014.510099
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Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire
Camille Adam Kouamé, Nestor Kouakou Kouassi, Aïssatou Coulibaly, Denis Yao N’dri, Georges Gnomblesson Tiahou, Lokrou Adrien, Georges N’guessan Amani
Food Nutr. Sci. Vol.5 No.4, February 07, 2014  DOI: 10.4236/fns.2014.54037
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Influence of Post-Harvest Storage Technologies on Weight and Rate Losses and Sensory Profile of Cola Nuts (Cola nitida) Produced in Côte d’Ivoire
Jean-Marc N’Guessan, Elisée Yapi Kouakoua, Nestor Kouakou Kouassi, Georges N’Guessan Amani
Open J. Appl. Sci. Vol.8 No.9, September 07, 2018  DOI: 10.4236/ojapps.2018.89028
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Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences
Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje
Food Nutr. Sci. Vol.7 No.9, July 25, 2016  DOI: 10.4236/fns.2016.79077
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