Author

Olivier Banhoro

Observed name: O. Banhoro

Institution: Centre National de la Recherche Scientifique et Technologique

Observed institutions: Université Joseph Ki-Zerbo, Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliquées et Technologies

OpenAlex ID: A5073777622

Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

2021 · M. Goubgou, L.T. Songré-Ouattara, et al. · Food Research · 4

Ripe and unripe tomato jams: formulation, acceptability tests, physicochemical and microbiological characteristics

2026 · Mah Alima Esther Traore, Pingdwindé Marie Judith Samadoulougou-Kafando, et al. · Food Science and Applied Biotechnology

Valorization of mango by-products: fortification of mugudugu using mango peel and kernels

2025 · Wendkouni Marguerite Bamogo, Wendmintiri Jeanne d’Arc Kabré, et al. · Food, Nutrition and Health.

Technological Aptitude and Acceptability of Four Sesame Varieties from Burkina Faso in Pastes and Biscuits

2024 · Rasmata Dabo, Edwige Bahanla Oboulbiga, et al. · International journal of food science and agriculture

Works count: 4

Citation count: 4

H-index: 1

I10-index: