Articles - Pr. DESOBGO ZANGUE Steve Carly

Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms (2021)

Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms (2021)

A field survey to assess the consumption of Nkang for standardization and valorization in the North-West region of Cameroon (2021)

A field survey to assess the consumption of Nkang for standardization and valorization in the North-West region of Cameroon (2021)

Optimization of pectinase-assisted extraction of Annona muricata L. juice and effect of liquefaction on its pectin structure (2020)

Optimization of pectinase-assisted extraction of Annona muricata L. juice and effect of liquefaction on its pectin structure (2020)

Optimization of the enzymatic hydrolysis of cellulose of triplochiton scleroxylon sawdust in view of the production of bioethanol (2020)

Optimization of the enzymatic hydrolysis of cellulose of triplochiton scleroxylon sawdust in view of the production of bioethanol (2020)

Optimisation de l’Extraction de la Dextrinase Limite de la Variété de Sorgho Camerounais Safrari (2020)

Optimisation de l’Extraction de la Dextrinase Limite de la Variété de Sorgho Camerounais Safrari (2020)

Mise au point d'un café à base de noyaux de baobab (poster) (2019)

Mise au point d'un café à base de noyaux de baobab (poster) (2019)

Use of Aqueous Two-Phase System for Partial Purification and Characterization of α-Amylase from Burnatia enneandra Micheli (2019)

Use of Aqueous Two-Phase System for Partial Purification and Characterization of α-Amylase from Burnatia enneandra Micheli (2019)

Producing probiotic beverage based on raffia sap fermented by Lactobacillus fermentum and Bifidobacterium bifidum (2019)

Producing probiotic beverage based on raffia sap fermented by Lactobacillus fermentum and Bifidobacterium bifidum (2019)

Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization (2019)

Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization (2019)

A Screening approach for The Expression of Total Amylase activity during Malting of Safrari Sorghum Cultivar (2018)

A Screening approach for The Expression of Total Amylase activity during Malting of Safrari Sorghum Cultivar (2018)

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC- TOF- MS) (2018)

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC- TOF- MS) (2018)

Statistical Models for S.35 Sorghum Stems Conversion by Hydrothermal Treatment (2018)

Statistical Models for S.35 Sorghum Stems Conversion by Hydrothermal Treatment (2018)