Denis Yao N’Dri

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Teresa Mazzeo, Denis Yao N’Dri, Emma Chiavaro et al. · Food Chemistry · 2011 · 177 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +10

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

Denis Yao N’Dri, Teresa Mazzeo, Maria Zaupa et al. · Journal of the Science of Food and Agriculture · 2012 · 84 citations · Full text

Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

Florent K. N’guessan, Denis Yao N’Dri, Fatoumata Camara et al. · World Journal of Microbiology and Biotechnology · 2009 · 57 citations

Alcoholic Fermentation, Biosynthesis, Engineering +8

Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

Denis Yao N’Dri, Luca Calani, Teresa Mazzeo et al. · Molecules · 2010 · 47 citations · Full text

Food Chemistry, Antioxidant Content, Ivorian Gnagnan +14

Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)

Olivier Kouadio, Charlemagne Nindjin, Bassirou Bonfoh et al. · Procedia Food Science · 2011 · 16 citations · Full text

Food Chemistry, Nutrition, Health Sciences +15