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B. Diawara

Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala
2003 · L.I.I. Ouoba, K.B. Rechinger, et al. · Journal of Applied Microbiology · 120
The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer
2007 · H. Sawadogo-Lingani, V. Lei, et al. · Journal of Applied Microbiology · 112
Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition
2008 · L.T. Songré-Ouattara, C. Mouquet-Rivier, et al. · International Journal of Food Microbiology · 101
Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar
2006 · B. Ndoye, S. Lebecque, et al. · Enzyme and Microbial Technology · 86
Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment
2003 · L.I.I. Ouoba, M.D. Cantor, et al. · Journal of Applied Microbiology · 86
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization
2007 · L.I.I. Ouoba, C. Parkouda, et al. · Journal of Applied Microbiology · 83
The microbiology of Bandji, palm wine ofBorassus akeassiifrom Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria
2012 · L.I.I. Ouoba, C. Kando, et al. · Journal of Applied Microbiology · 81
Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production
2006 · L.I.I. Ouoba, B. Diawara, et al. · Journal of Applied Microbiology · 74
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
2005 · L.I.I. Ouoba, B. Diawara, et al. · Journal of Applied Microbiology · 72
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
2009 · L.I.I. Ouoba, C.A.G. Nyanga-Koumou, et al. · Journal of Applied Microbiology · 64
Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut
2009 · L.T. Songré-Ouattara, C. Mouquet-Rivier, et al. · International Journal of Food Microbiology · 49
Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa
2008 · Charles Parkouda, B. Diawara, et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 44
Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures
2007 · H. Sawadogo-Lingani, B. Diawara, et al. · Journal of Applied Microbiology · 44
Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga , an alkaline fermented food
2013 · C.S. Compaoré, D.S. Nielsen, et al. · Journal of Applied Microbiology · 34
Modalites de consommation et valeur nutritionnelle des legumineuses alimentaires au Burkina Faso
2017 · Institut de Recherche en Scie nces Appliquées et Technologies/ Département Technologie Alimentaire 03 BP 7047 Ouagadougou Burkina Faso, Fatoumata Hama-Ba, et al. · African Journal of Food Agriculture Nutrition and Development · 22
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Predominant lactic acid bacteria associated with the traditional malting of sorghum grains
2010 · Hagrétou Sawadogo‐Lingani, B. Diawara, et al. · Research at the University of Copenhagen (University of Copenhagen) · 19
Effect of phytase on zinc absorption from a millet-based porridge fed to young Burkinabe children
2016 · M Brnić, R F Hurrell, et al. · European Journal of Clinical Nutrition · 18
Utilization of Lactobacillus fermentum and Saccharomyces cerevisiae as starter cultures in the production of 'dolo'.
2009 · Richard L.K. Glover, Hagrétou Sawadogo‐Lingani, et al. · Research at the University of Copenhagen (University of Copenhagen) · 15
Micronutrient Content of Wild Vegetable Species Harvested in Forested and Non-Forested Areas in Southwest Burkina Faso
2017 · Hama Ba F, Sibiria N, et al. · Forest Research Open Access · 5
Recettes a base de legumes du couvert forestier: livret de recettes traditionnelles a base de legumes du couvert forestier en pays Dagara au Burkina Faso
2016 · Ba ba, F. Hama, et al. · 2
INSTATPA : identifying innovative staple food based strategies to alleviate micronutrient deficiencies for health and development of women and children in africa
2013 · Inge D. Brouwer, Alida Melse‐Boonstra, et al. · Annals of Nutrition and Metabolism
Characterisation and identification of new strain of the lactobacilus casei group
2003 · Ali Bayané, B. Diawara, et al. · ORBi (University of Liège)
Potentials of the utilization of guinea tan sorghum in Burkina Faso.
2001 · L. Ouattara, Gilles Trouche, et al.
Works count: 25
Citation count: 1,133
H-index: 17
I10-index: 18
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