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Bréhima Diawara

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
2009 · Charles Parkouda, Dennis S. Nielsen, et al. · Critical Reviews in Microbiology · 154
Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala
2003 · Labia Irène Ivette Ouoba, Bréhima Diawara, et al. · International Journal of Food Microbiology · 114
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication
2011 · Fatoumata Hama, Christèle Icard-Vernière, et al. · Journal of Cereal Science · 109
Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer
2001 · Alis van der Aa Kühle, Lene Jesperen, et al. · Yeast · 94
Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage
2021 · Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, et al. · Frontiers in Sustainable Food Systems · 81
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Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment
2013 · Clarisse S. Compaoré, Dennis S. Nielsen, et al. · International Journal of Food Microbiology · 67
Microorganisms associated with Maari, a Baobab seed fermented product
2010 · Charles Parkouda, Line Thorsen, et al. · International Journal of Food Microbiology · 60
Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children
2010 · Laurencia T. Songré‐Ouattara, Claire Mouquet‐Rivier, et al. · Journal of Food Science · 60
Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies
2019 · Fabrice Bationo, Laurencia Toulsoumdé Songré-Ouattara, et al. · Food Reviews International · 40
Variability of Baobab (Adansonia digitata L.) fruits’ physical characteristics and nutrient content in the West African Sahel
2011 · Charles Parkouda, Haby Sanou, et al. · Agroforestry Systems · 39
Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa
2006 · Bassirou Ndoye, Frédéric Weekers, et al. · Journal of Food Engineering · 34
Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso
2019 · Geoffroy Romaric Bayili, Pernille Johansen, et al. · World Journal of Microbiology and Biotechnology · 31
Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa
2015 · Charles Parkouda, Fatoumata Ba/Hama, et al. · Journal of Ethnic Foods · 30
Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii
2015 · Labia Irène I. Ouoba, Dennis S. Nielsen, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 29
Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process
2019 · Fabrice Bationo, Laurencia Toulsoumdé Songré-Ouattara, et al. · LWT · 28
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Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent
2013 · Donatien Kaboré, Dennis Sandris Nielsen, et al. · International Journal of Food Microbiology · 28
Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment
2006 · Labia Irène Ivette Ouoba, Bréhima Diawara, et al. · European Food Research and Technology · 27
Iron Contamination during In-Field Milling of Millet and Sorghum
2013 · Christèle Icard-Vernière, Fatoumata Hama, et al. · Journal of Agricultural and Food Chemistry · 26
Potential of non‐GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication
2012 · Fatoumata Hama, Christèle Icard‐Vernière, et al. · International Journal of Food Science & Technology · 23
Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari
2011 · Donatien Kaboré, Line Thorsen, et al. · International Journal of Food Microbiology · 23
Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment
2014 · Line Thorsen, Christine Kere Kando, et al. · International Journal of Food Microbiology · 22
Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa
2014 · Traoré Hyacinthe, Parkouda Charles, et al. · Food Science & Nutrition · 21
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Rapid screening of starter cultures for maari based on antifungal properties
2017 · Donatien Kaboré, Mérilie Gagnon, et al. · Microbiological Research · 16
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Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds
2020 · S. Compaoré Clarisse, W. Tapsoba Fidèle, et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 13
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Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children
2019 · Fatoumata Hama-Ba, Claire Mouquet-Rivier, et al. · Frontiers in Nutrition · 13
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Works count: 52
Citation count: 1,292
H-index: 21
I10-index: 30
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