Bernard Tiencheu

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

Noël Tenyang, Roger Ponka, Bernard Tiencheu et al. · Food Chemistry · 2016 · 143 citations

Food Chemistry, Nutrition, Proximate Composition +10

Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids

Hilaire Macaire Womeni, Michel Linder, Bernard Tiencheu et al. · Oléagineux Corps gras Lipides · 2009 · 108 citations · Full text

Lipid Analysis, Nutrition, Lipid Nutrition +14

Nutritional value and effect of cooking, drying and storage process on some functional properties of Rhynchophorus phoenicis.

Hilaire Macaire Womeni, Bernard Tiencheu, Michel Linder et al. · Agritrop (Cirad) · 2012 · 68 citations · Full text

Nutrition, Functional Properties, Food Analysis +18

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 · 67 citations · Full text

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang et al. · Heliyon · 2018 · 66 citations · Full text