Roger Ponka

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

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far‐North of Cameroon

Noël Tenyang, Roger Ponka, Benard Tiencheu et al. · Global Challenges · 2020 · 38 citations · Full text

Physico-chemical and nutritional characterization of cereals brans enriched breads

Pauline Mounjouenpou, Roger Ponka, Ngono Eyenga Sophie Natacha Nina et al. · Scientific African · 2019 · 30 citations · Full text

Food Chemistry, Nutrition, Body Composition +12

Chemical composition and mineralogical residence of sesame oil from plants grown in different Yemeni environments

Faez Mohammed, Nada Abdulwali, Dominique Guillaume et al. · Microchemical Journal · 2018 · 29 citations

Food Chemistry, Agricultural Chemistry, Botany +3

Methods of Preparation and the Energy, Protein and Mineral Values of Three Cameroonian Dishes: "Corn Chaff", "Nnam Owondo/Ebobolo" and "Nnam Ngon/Ebobolo"

Roger Ponka, Élie Fokou, Martin Fotso · African Journal of Food Agriculture Nutrition and Development · 2005 · 26 citations · Full text

Food Chemistry, Nutrition, Mineral Values +11