Theodore N. Djéni

The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

Theodore N. Djéni, K.F. N'Guessan, K.M.J.-P. Bouatenin et al. · Food Control · 2012 · 61 citations

Microbiological Quality, Engineering, Palm Wine Samples +12

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Theodore N. Djéni, Karen H. Kouame, Francine D. M. Ake et al. · Scientific Reports · 2020 · 55 citations · Full text

Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

Theodore N. Djéni, K.F. N'Guessan, Djegba Marie Toka et al. · Food Research International · 2010 · 51 citations

Food Chemistry, Nutrition, Food Fermentation +12

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Nanouman Marina Christelle Assohoun-Djeni, Theodore N. Djéni, Soumaya Messaoudi et al. · Food Control · 2015 · 40 citations

Food Fermentation, Lactic Acid Bacteria, Côte D'ivoire +9

Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

Marcellin Koffi Djè, Kouadio Florent N’guessan, Theodore N. Djéni et al. · International Journal of Food Engineering · 2008 · 33 citations

Food Chemistry, Alcoholic Fermentation, Biosynthesis +14