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Louis Ban-Koffi

Observed names: Ban-Koffi, Louis, L Ban-Koffi, L. Ban-Koffi, Louis Ban‐Koffi
OpenAlex ID: A5026608201
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
2006 · D.S. Nielsen, O.D. Teniola, et al. · International Journal of Food Microbiology · 333
Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation
2016 · M. Koumba Koné, S. Tagro Guéhi, et al. · Food Research International · 99
Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material
2010 · Tagro Simplice Guehi, Irié Bi Zahouli, et al. · International Journal of Food Science & Technology · 96
Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria
2008 · Melanie Kostinek, Louis Ban-Koffi, et al. · Current Microbiology · 87
Alcohol production from pineapple waste
1990 · L. Ban-Koffi, Y. W. Han · World Journal of Microbiology and Biotechnology · 80
Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans
2010 · Tagro S. Guehi, Adjéhi T. Dadie, et al. · International Journal of Food Science & Technology · 63
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
2010 · G. Irie B. Zahouli, Tagro Simplice Guehi, et al. · Advance Journal of Food Science and Technology · 36
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds
2020 · Koumba Maï Koné, Brice Judicaël Assi‐Clair, et al. · International Journal of Food Science & Technology · 32
Impacts De La Fermentation Du Cacao Sur La Croissance De La Flore Microbienne Et La Qualite Des Feves Marchandes
2013 · L. Ban-Koffi, GH Ouattara, et al. · Agronomie Africaine · 9
Caractérisation physico-chimique et potentialités thérapeutiques du pois sucré (Cyperus esculentus L. (Cyperaceae))
2009 · L Ban-Koffi, GJ Nemlin, et al. · Agronomie Africaine · 4
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Tea, Coffee, and Cacao
2010 · Ulrich Schillinger, Louis Ban-Koffi, et al. · CRC Press eBooks · 3
Caractéristiques physico-chimiques et organoleptiques du Café robusta (Coffea canephora L.) en fonction des terroirs et des techniques culturales en Côte d’Ivoire
2010 · GJ Nemlin, ZB Irie, et al. · Agronomie Africaine · 1
Author response for "Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavor precursor compounds"
2020 · Koumba Maï Koné, Brice Judicaël Assi‐Clair, et al.
Author response for "Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavor precursor compounds"
2020 · Koumba Maï Koné, Brice Judicaël Assi‐Clair, et al.
Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire
2020 · L. A. Akpro, Deffan K. Prudence, et al. · Asian Food Science Journal
カカオ豆発酵中の芳香化合物の発生への主要な酵母の寄与【Powered by NICT】
2016 · Kone M. Koumba, Guehi S. Tagro, et al. · Food Research International
Contribution of potentially aromatic yeasts involved into the beans fermentation to the development of raw cocoa flavors
2015 · Maî Koné Koumba, Tagro Simplice Guehi, et al.
Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in CôTe D'Ivoire
2014 · G. Dan Chépo, L. Ban-Koffi, et al. · Zenodo (CERN European Organization for Nuclear Research)
Some Cocoa Beans Posts-harvests Treatments
2013 · Sahoré Drogba Alexis, L. Ban-Koffi, et al.
Comparative studies of Ochratoxin A (OTA) production by Aspergillus niger, Aspergillus ochraceus and Penicillium nordicum in Cocoa, Coffee and yeast extract sucrose agar
2010 · L Ban-Koffi, MO Atikpo, et al. · Agronomie Africaine
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Effect of sorting and soaking on coffee robusta during delayed post-harvest treatment in Côte d'Ivoire - preliminary results.
2007 · L. Ban-Koffi, Jean Gnopo Nemlin, et al. · 21st International Conference on Coffee Science, Montpellier, France, 11-15 September, 2006.
Ghanaian cocoa fermentations investigated using culture dependant and independant methods
2006 · Nielsen, Dennis Sandris, Teniola, Olakunle D., et al. · Research at the University of Copenhagen (University of Copenhagen)
Improvement of coffee quality by mould prevention.
2005 · L. Ban-Koffi, G. J. Nemlin · ASIC 2004. 20th International Conference on Coffee Science, Bangalore, India, 11-15 October 2004.
Works count: 24
Citation count: 843
H-index: 9
I10-index: 8
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