Capacity needs assessment and challenges for multisectoral implementation of nutrition in Burkina Faso: A guide for the formulation of a capacity development plan by Diasso, Dieudonné, Halidou Doudou, Maimouna, Cruz, Sarah, Tonnoir, Florence, Compaoré‐Sérémé, Diarra, Zongo, Urbain, Savadogo, Aly

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Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review by Oboulbiga, Edwige Bahanla, Douamba, Zoénabo, Compaoré-Sérémé, Diarra, Semporé, Judith Nomwendé, Dabo, Rasmata, Semde, Zénabou, Tapsoba, Fidèle Wend-Bénédo, Hama-Ba, Fatoumata, Songré-Ouattara, Laurencia T, Parkouda, Charles, Dicko, Mamoudou H

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Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa by Hyacinthe, Traoré, Charles, Parkouda, Adama, Korbo, Diarra, Compaoré‐Sérémé, Dicko, Mamoudou H., Svejgaard, Jan J., Diawara, Bréhima

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The Importance of Food Plant Nutrients in the Management of Severe Respiratory Infections Focusing on Their Immunomodulatory, Anti-inflammatory and Antioxidant Properties by Bationo, Fabrice, Goubgou, Mahamadé, Compaoré-Sérémé, Diarra

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Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread by Wang, Yaqin, Compaoré-Sérémé, Diarra, Sawadogo-Lingani, Hagrétou, Coda, Rossana, Katina, Kati, Maina, Ndegwa Henry

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Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides by Compaore-Sereme, Diarra, Hama-Ba, Fatoumata, Tapsoba, Fidèle Wend-bénédo, Manner, Heikki, Maina, Ndegwa Henry, Dicko, Mamoudou H., Sawadogo-Lingani, Hagrétou

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Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and se... by Tapsoba, Fidele Wend-benedo, Sawadogo-Lingani, Hagretou, Kabore, Donatien, Zongo, Sandrine, Compaore-Sereme, Diarra, Dicko, Mamoudou Hama

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Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso by Fidele, Wend-benedo TAPSOBA, Hagretou, SAWADOGO-LINGANI, Donatien, KABORE, Diarra, COMPAORE-SEREME, Mamoudou, Hama DICKO

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Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso by Abel, Tankoano, Donatien, Kabore, Aly, Savadogo, Adama, Soma, Nadia, Fanou Fogny, Diarra, Compaore Sereme, Joseph, D Hounhouigan, Hagr eacute tou, Sawadogo Lingani

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