Fabrice Bruno Siewe

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

Fabrice Bruno Siewe, Tanaji G. Kudre, B. K. Bettadaiah et al. · Ultrasonics Sonochemistry · 2020 · 82 citations

Peptide Structure, Aroma Profile, Food Analysis +3

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design

Fabrice Bruno Siewe, Tanaji G. Kudre, Bhaskar Narayan · Food Chemistry · 2020 · 72 citations

Food Chemistry, Engineering, Power Ultrasound +10

Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings

Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala et al. · Food Bioscience · 2024 · 12 citations

Food Chemistry, Food Applications, Food Analysis +6

The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties

Fabrice Bruno Siewe, Pierre Désiré Mbougueng, Léopold Ngoune Tatsadjieu et al. · Food and Nutrition Sciences · 2015 · 10 citations · Full text

Engineering, Food Analysis, Potential Application +17