Robert Ndjouenkeu - Concepedia

Author

Robert Ndjouenkeu

Also Known As

DJOMDI, Ndjouenkeu R., Ndjouenkeu Robert, Ndjouenkeu, Robert, R Ndjouenkeu, R. Ndjouenkeu, ROBERT NDJOUENKEU, Robert NDJOUENKEU, Robert Ndjouenkeu

133

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Ngaoundéré Centre de Coopération Internationale en Recherche Agronomique pour le Développement University of Maroua UMR QualiSud Université de Montpellier

About

Robert Ndjouenkeu is an author at University of Ngaoundéré specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	279
2	Engineering	6	6	165
3	Medicine	4	4	143
4	Education	1	1	17
5	Public Health	1	1	16

Robert Ndjouenkeu

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides Robert Ndjouenkeu, Francisco M. Goycoolea, E.R. Morrisa, Carbohydrate Polymers Food ChemistryDika NutBotanyRheological PropertyRheology	1996	120
Effect of Different Carbon Sources on Biosurfactants’ Production by Three Strains of<i>Lactobacillus</i>spp. Hippolyte Tene Mouafo, Augustin Mbawala, Robert Ndjouenkeu BioMed Research International	2018	108
Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours Orissa Charlène Monthe, Lidwine Grosmaire, Richard Marcel Nguimbou, LWT	2018	97
Application of response surface methodology to improve the production of antimicrobial biosurfactants by Lactobacillus paracasei subsp. tolerans N2 using sugar cane molasses as substrate Hippolyte Tene Mouafo, Augustin Mbawala, Tchougang M. Hervé, Bioresources and Bioprocessing	2018	72
Production and partial characterization of a thermostable amylase from ascomycetes yeast strain isolated from starchy soils Bertrand Tatsinkou Fossi, Frédéric Tavea, Robert Ndjouenkeu AFRICAN JOURNAL OF BIOTECHNOLOGY Starchy SoilsEngineeringAmylolytic Yeast StrainEnzymatic ModificationBiosynthesis	2005	46
From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria Robert Ndjouenkeu, Franklin Ngoualem Kégah, Béla Teeken, International Journal of Food Science & Technology	2020	45
Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.) Robert Ndjouenkeu, J. O. Akingbala, Gbekeloluwa Oguntimein Plant Foods for Human Nutrition	1997	43
Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives Hippolyte Tene Mouafo, Augustin Mbawala, Kudre Tanaji, LWT Lactobacilli StrainsCaprineBiomanufacturingShelf LifeFood Fermentation	2020	40
Aqueous enzymatic oil extraction from <b><i>Irvingia gabonensis</i></b> seed kernels Hilaire Macaire Womeni, Robert Ndjouenkeu, César Kapseu, European Journal of Lipid Science and Technology Food ChemistryKernel FlourBiomanufacturingEngineeringIrvingia Gabonensis Kernels	2008	38
Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers Djomdi Djomdi, Richard Aba Ejoh, Robert Ndjouenkeu Journal of Food Engineering Health SciencesEnvironmental EngineeringCyperus EsculentusMilky Extraction PerformanceFood Engineering	2006	38

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