Bertrand Tatsinkou Fossi

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Bernard Tiencheu, Desdemona Njabi Nji, Aduni Ufuan Achidi et al. · Heliyon · 2021 · 73 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Production and partial characterization of a thermostable amylase from ascomycetes yeast strain isolated from starchy soils

Bertrand Tatsinkou Fossi, Frédéric Tavea, Robert Ndjouenkeu · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2005 · 46 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Microbial interactions for enhancement of α-amylase production by Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19

Bertrand Tatsinkou Fossi, Frédéric Tavea, Robert Ndjouenkeu et al. · Biotechnology Reports · 2014 · 25 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Formulation and Nutritional Evaluation of Instant Weaning Foods Processed from Maize (Zea mays), Pawpaw (Carica papaya), Red Beans (Phaseolus vulgaris) and Mackerel Fish Meal (Scomber scombrus)

Bernard Tiencheu, Aduni Ufuan Achidi, Bertrand Tatsinkou Fossi et al. · American journal of food science and technology · 2016 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12

Probiotic lactic acid bacteria isolated from traditional cameroonian palm wine and corn beer exhibiting cholesterol lowering activity

Bertrand Tatsinkou Fossi, Dickson Ebwelle Ekabe, Liliane Laure Toukam et al. · Heliyon · 2022 · 21 citations · Full text

Agriculture, Food Science, Microbiology +17