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  1. Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies
  2. Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa
  3. Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin
  4. Variability of vitamins B1, B2 and minerals content in baobab ( Adansonia digitata ) leaves in East and West Africa
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  6. Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso
  7. The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana
  8. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria
  9. Variability of Baobab (Adansonia digitata L.) fruits’ physical characteristics and nutrient content in the West African Sahel
  10. A research approach supporting domestication of Baobab (Adansonia digitata L.) in West Africa
  11. Microorganisms associated with Maari, a Baobab seed fermented product
  12. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
  13. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
  14. Protein level does not affect lysine utilization efficiency at marginal lysine intake in growing rainbow trout (Oncorhynchus mykiss) fry
  15. Comparison of the lysine utilization efficiency in different plant protein sources supplemented with l-lysine·HCl in rainbow trout (Oncorhynchus mykiss) fry
  16. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization