Marina Koussémon - Concepedia

Author

Marina Koussémon

Also Known As

KOUSSEMON Marina, Koussemon Marina, Koussemon, M., Koussémon Marina, Koussémon, M., M Koussemon, M Koussémon, M. Koussemon, Marina KOUSSEMON, Marina Koussemon

Publications

416

Citations

H-Index

Concepts

All Affiliations

Université Nangui Abrogoua Université Félix Houphouët-Boigny Swiss Centre for Scientific Research Centre Hospitalier Universitaire de Cocody Swiss Tropical and Public Health Institute

About

Marina Koussémon is an author at Université Nangui Abrogoua specializing in food microbiology, food safety, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	199
2	Medicine	3	3	142
3	Public Health	3	3	96
4	Engineering	1	1	54
5	Biochemistry	1	1	28

Marina Koussémon

Publications

338

Citations

H-Index

Page 1

	Year	Citations
Antibacterial Activity of Two Bell Pepper Extracts:<i>Capsicum annuum</i>L. and<i>Capsicum frutescens</i> Rose Koffi-Névry, Kouassi Clément Kouassi, Zinzerdof Yesse Nanga, International Journal of Food Properties Escherichia ColiFood ChemistryCapsicum FruitsBioactive CompoundsFood Microbiology	2011	98
Propionibacterium microaerophilum sp. nov., a microaerophilic bacterium isolated from olive mill wastewater. Marina Koussémon, Yannick Combet-Blanc, Bharat Patel, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY Microbial DiversityPropionibacterium Microaerophilum SpMicroaerophilic BacteriumEngineeringMicrobial Systematics	2001	54
Chemical Composition and Lactic Microflora of Adjuevan, A Traditional Ivorian Fermented Fish Condiment R. Koffi-Nevr, Toualy Serge Thibaut OUINA, Marina Koussémon, Pakistan Journal of Nutrition Food ChemistryFood FermentationTraditional IvorianChemical CompositionAquaculture	2011	44
Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire Rose Koffi-Nevr, Marina Koussémon, Seydou O. Coulibaly American Journal of Food Technology Meat PackagingAgricultural EconomicsFood MicrobiologyBacteriological QualityMeat Quality	2011	31
Glucose Fermentation by Propionibacterium microaerophilum : Effect of pH on Metabolism and Bioenergetic Marina Koussémon, Yannick Combet-Blanc, Bernard Ollivier Current Microbiology Glucose FermentationPropionibacterium MicroaerophilumFood FermentationBiochemistryBioenergetics	2003	28
Response to the Ebola-related bushmeat consumption ban in rural Côte d’Ivoire Arlette Olaby Dindé, Aubin Jacob Mobio, Amoin Georgette Konan, Agriculture & Food Security Protein DeficienciesNutritionPublic Health NutritionAnimal Disease PreventionDisease Outbreak	2017	26
No Paragonimus in high-risk groups in Côte d'Ivoire, but considerable prevalence of helminths and intestinal protozoon infections Gnamien Sylvain Traoré, Peter Odermatt, Bassirou Bonfoh, Parasites & Vectors	2011	16
Potential enterobacteria risk factors associated with contamination of lettuce (</i>Lactuca sativa</i>) grown in the peri-urban area of Abidjan (Côte d’Ivoire) Rose Koffi-Névry, BJ Assi-Clair, Marina Koussémon, International Journal of Biological and Chemical Sciences Lettuce SamplesMicrobial HazardPeri-urban AreaMicrobial EcologyFood Microbiology	2011	16
Profiles of bioactive compounds of some pepper fruit (Capsicum L.) varieties grown in Côte d'Ivoire. Kouassi Kouassi Clément, Rose Koffi-Névry, L. Y. Guillaume,	2012	14
Mass spectrometry-based detection and risk assessment of mycotoxin contamination of ‘kankankan’ used for roasted meat consumption in Abidjan, Côte d’Ivoire Armel Elysée Yapo, Caroline Strub, Noël Durand, Food Additives & Contaminants Part A	2020	11

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