Bréhima Diawara

Centre National de la Recherche Scientifique et Technologique — BF

Agricultural and Biological Sciences · Life Sciences

20h-index1.2kcitations52works0.02yr avg
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Research Topics

Agriculture and Rural Development Research(21), African Botany and Ecology Studies(19), Proteins in Food Systems(12), Probiotics and Fermented Foods(11), Food composition and properties(6)

Publications52 total

16S rRNA gene sequencing of non-lactic acid bacteria cultures from <i>lait caillé</i> in Burkina Faso
All Life·2024Open Access
Nutritional and economic value of local poultry feeds, formulated by design of experimental (DOE) method
International Journal of Biological and Chemical Sciences·2023· 2 citedOpen Access
Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso
Journal of Ethnic Foods·2023· 4 citedOpen Access
Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage
Frontiers in Sustainable Food Systems·2021· 57 citedOpen Access
Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso
American Journal of Food and Nutrition·2020· 4 citedOpen Access
Caractéristiques physicochimiques de quelques matières premières utilisées dans la formulation des aliments pour volaille au Burkina Faso
Journal of Applied Biosciences·2020· 4 citedOpen Access
PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO
Journal of Microbiology Biotechnology and Food Sciences·2020· 6 citedOpen Access
Technological properties of indigenous <i>Lactococcus lactis</i> strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso
Journal of Dairy Research·2020· 10 cited
Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children
Frontiers in Nutrition·2019· 12 citedOpen Access
Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso
World Journal of Microbiology and Biotechnology·2019· 26 cited
Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies
Food Reviews International·2019· 34 cited
Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process
LWT·2019· 22 citedOpen Access
Study of the Nutritional Quality and Acceptability of Millet Biscuits ( Pennissetum glaucum L.) Supplemented with Cowpea ( Vigna unguiculata L.) and Bambara Groundnut ( Vigna subterranea L.)
Journal of Agricultural Science and Food Research·2018· 7 cited
Rapid screening of starter cultures for maari based on antifungal properties
Microbiological Research·2017· 14 cited
Evaluation de la qualité et de l’acceptabilité de couscous à base de trois formulations de farines composites enrichies au soja (&lt;i&gt;Glycine max&lt;/i&gt;) et au moringa (&lt;i&gt;Moringa oleifera&lt;/i&gt;)
International Journal of Biological and Chemical Sciences·2017· 9 citedOpen Access
Utilisation du moringa, de la spiruline, de la patate douce à chair orange et d’un complexe minéral et vitaminique dans la fabrication de biscuits de sorgho enrichis destinés aux jeunes enfants
International Journal of Biological and Chemical Sciences·2017· 9 citedOpen Access
Qualité des grains et aptitude à la transformation : cas des variétés de &lt;i&gt;Sorghum bicolor&lt;/i&gt;, &lt;i&gt;Pennisetumg laucum&lt;/i&gt; et &lt;i&gt;Zea mays&lt;/i&gt; en usage en Afrique de l’Ouest
International Journal of Biological and Chemical Sciences·2016· 9 citedOpen Access
Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY·2015· 19 cited
PRODUCTION D’ATTIEKE (COUSCOUS A BASE DE MANIOC FERMENTE) DANS LA VILLE D’ABIDJAN
2015· 8 cited
Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa
Journal of Ethnic Foods·2015· 26 citedOpen Access
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Frequent Co-authors

Hagrétou Sawadogo‐Lingani(15), Charles Parkouda(13), Mogens Jakobsen(11), Fatoumata Hama-Ba(9), Lene Jespersen(9), Dennis Sandris Nielsen(8), Line Thorsen(7), Mamoudou H. Dicko(7), Kwaku Tano‐Debrah(5), Claire Mouquet‐Rivier(5), Laurencia Toulsoumdé Songré-Ouattara(5), Jan Svejgaard Jensen(4), L.I.I. Ouoba(4), Christèle Icard‐Vernière(4), Jean‐Pierre Guyot(4), Clarisse S. Compaoré(4), Georges Anicet Ouédraogo(4), Fabrice Bationo(4), Donatien Kaboré(4), Geoffroy Romaric Bayili(4)