D. Louembé

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

Kobawila S.C., D. Louembé, S. Kéléké et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2005 · 110 citations · Full text

Agriculture, Food Science, Microbiology +13

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

L.I.I. Ouoba, C.A.G. Nyanga-Koumou, Charles Parkouda et al. · Journal of Applied Microbiology · 2009 · 66 citations

Life Sciences, Food Science, Microbiology +17

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo.

S.C. Kobawila, D. Louembé, S. Kéléké et al. · 2005 · 30 citations

Agriculture, Food Science, Microbiology +12

Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi

Alain Brice Vouidibio Mbozo, Simon C. Kobawila, Amarachukwu Anyogu et al. · Food Control · 2017 · 23 citations · Full text

Agriculture, Food Science, Microbiology +16

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

P. Diakabana, M. Mvoula-Tsiéri, J. Dhellot et al. · Advance Journal of Food Science and Technology · 2013 · 17 citations · Full text

Agriculture, Biochemistry, Food Science +17