Concepedia

Kohi Alfred Kouamé

KA

4

Publications

173

Citations

4

H-Index

2010

Active since

Affiliations

Université Nangui Abrogoua(Current)

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Institut Agro Montpellier

Université d'Avignon et des Pays de Vaucluse

Kohi Alfred Kouamé is an author at Université Nangui Abrogoua specializing in sustainable agriculture, agricultural economics, and food fermentation.

Top concepts

HealthFood SafetyFood QualityPublic HealthFood FermentationAgricultural EconomicsSustainable AgricultureBotanyNutritionEngineering

Publications per year

2010–2022

4

Publications

4

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof

Brice Judicaël Assi‐Clair, Maï K. Koné, Kohi Alfred Kouamé et al. · European Food Research and Technology · 2019 · 61 citations

Aroma Potential, Food Fermentation, Flavoromics +5

Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

Theodore N. Djéni, K.F. N'Guessan, Djegba Marie Toka et al. · Food Research International · 2010 · 51 citations

Food Chemistry, Nutrition, Food Fermentation +12

Hexanal application reduces postharvest losses of mango (Mangifera indica L. variety "Kent") over cold storage whilst maintaining fruit quality

Yardjouma Silué, Charlemagne Nindjin, Cissé Mohamed et al. · Postharvest Biology and Technology · 2022 · 47 citations

Engineering, Botany, L. Variety +14

Organic production of vinegar from mango and papaya

Koffi Maïzan Jean‐Paul Bouatenin, Kohi Alfred Kouamé, Minkapieu Edwige Gueu‐Kehi et al. · Food Science & Nutrition · 2020 · 14 citations · Full text

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