B. Diawara - Concepedia

Concepedia

Author

B. Diawara

Centre National de la Recherche Scientifique et Technologique

Also Known As

B Diawara, B. Diawara, Bernard Lassimo Diawara, Diawara B, Institut de l’Environnement et de Recherches Agricoles (INERA)

25

Publications

1.1K

Citations

17

H-Index

29

Concepts

All Affiliations

Centre National de la Recherche Scientifique et Technologique Université Joseph Ki-Zerbo London Metropolitan University Technical University of Denmark Institut de Recherche pour le Développement

BD

About

B. Diawara is an author at Centre National de la Recherche Scientifique et Technologique specializing in food fermentation, health sciences, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	236
2	Medicine	3	3	118
3	Engineering	2	2	88
4	Public Health	1	1	18
5	Clinical Nutrition	1	1	18

B. Diawara

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17

Publications

1.1K

Citations

16

H-Index

	Year	Citations
Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala L.I.I. Ouoba, K. B. Rechinger, Vibeke Barkholt, Journal of Applied Microbiology	2003	118
The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer Hagrétou Sawadogo‐Lingani, Vicki Lei, B. Diawara, Journal of Applied Microbiology	2007	108
Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition Laurencia Toulsoumdé Songré-Ouattara, Claire Mouquet‐Rivier, Christèle Icard‐Vernière, International Journal of Food Microbiology ProbioticFood FermentationPearl MilletLactic Acid BacteriaFunctional Interest	2008	96
Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment L.I.I. Ouoba, Mette Dines Cantor, B. Diawara, Journal of Applied Microbiology	2003	85
Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar Bassirou Ndoye, Serge Lebecque, Robin Dubois-Dauphin, Enzyme and Microbial Technology Acetic Acids BacteriaFood FermentationMicrobial PhysiologyThermoresistant PropertiesMicrobial Ecology	2006	84
Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization L.I.I. Ouoba, Charles Parkouda, B. Diawara, Journal of Applied Microbiology	2007	83
The microbiology of Bandji, palm wine of<i>Borassus akeassii</i>from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria L.I.I. Ouoba, Christine Kere Kando, Charles Parkouda, Journal of Applied Microbiology	2012	78
Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production L.I.I. Ouoba, B. Diawara, Lene Jespersen, Journal of Applied Microbiology	2006	73
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment L.I.I. Ouoba, B. Diawara, N.T. Annan, Journal of Applied Microbiology	2005	67
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods L.I.I. Ouoba, C.A.G. Nyanga-Koumou, Charles Parkouda, Journal of Applied Microbiology	2009	66

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