Mohamed Beva Kelfala Foh

Author

Jiangnan University

Also Known As

M Foh, M.B.K. Foh, Mohamed B. K. Foh, Mohamed Beva Kelfala Foh

Publications

374

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Njala University

About

Mohamed Beva Kelfala Foh is an author at Jiangnan University specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	121
2	Health Sciences	3	3	60
3	Biochemistry	3	3	180
4	Natural Sciences	1	1	86
5	Public Health	1	1	16

Mohamed Beva Kelfala Foh

Publications

374

Citations

H-Index

Page 1

	Year	Citations
Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis Mohamed Beva Kelfala Foh, Issoufou Amadou, Betty Mabel Foh, International Journal of Molecular Sciences	2010	118
Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate Mohamed Beva Kelfala Foh, Wenshui Xia, Issoufou Amadou, Food and Bioprocess Technology BiologyAnimal PhysiologySoy Protein IsolateMuscle FunctionBiochemistry	2011	86
Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate Mohamed Beva Kelfala Foh, Mohamed Tabita Kamara, Issoufou Amadou, International Journal of Biological Chemistry Food ChemistryEngineeringBiochemistryChemical CompositionAquaculture	2010	77
Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal <br><br><br><br> Issoufou Amadou, Tidjani Amza, Mohamed Beva Kelfala Foh, Emirates Journal of Food and Agriculture	2010	33
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content Eric Karangwa, H. Khizar, Li-xiang Rao, Advance Journal of Food Science and Technology NutritionEngineeringFood AnalysisAgricultural EconomicsRipening	2010	27
Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification Eric Karangwa, Khizar Hayat, Ling Rao, Food and Bioprocess Technology Food ChemistryEngineeringHealth SciencesBiochemistryCyclodextrin Production	2011	17
Physicochemical and nutritional analysis of fermented soybean protein meal by Lactobacillus plantarum Lp6. Issoufou Amadou, Mohamed Tabita Kamara, Abdelsalam Tidjani, World journal of dairy & food sciences/World journal of dairy and food sciences Food ChemistryNutritionNutritional AnalysisFood FermentationIn Vitro Fermentation	2010	16

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