Kouakou Brou

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

Maï Koumba Koné, Tagro Simplice Guehi, Noël Durand et al. · Food Research International · 2016 · 90 citations

Food Fermentation, In Vitro Fermentation, Flavoromics +5

Screening for antidiabetic activity and phytochemical constituents of common bean (Phaseolus vulgaris L.) seeds

Louise Anin Atchibri, Kouakou Brou, Tanoh Hilaire Kouakou et al. · Journal of Medicinal Plants Research · 2010 · 48 citations · Full text

Nutrition, Severe Hypoglycemia, Food Bioactive Compound +15

Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d’Ivoire

Kouadio Florent N’guessan, Kouakou Brou, Noémie Jacques et al. · Antonie van Leeuwenhoek · 2011 · 47 citations

Alcoholic Fermentation, Food Fermentation, In Vitro Fermentation +3

The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

A. A. Yao, Kouakou Brou, Georges N’guessan Amani et al. · PubMed · 2014 · 47 citations · Full text

Nutrition, Agricultural Economics, Probiotic +16

Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food

Marina C. N. Assohoun, Theodore N. Djéni, Marina Koussémon-Camara et al. · Food and Nutrition Sciences · 2013 · 30 citations · Full text

Nutrition, Food Analysis, Aflatoxins Concentration +20