Bréhima Diawara - Concepedia

Author

Bréhima Diawara

Centre National de la Recherche Scientifique et Technologique

Also Known As

Bréhima DIAWARA, Bréhima Diawara, Diawara Breacute hima, Nout, M.J.R.

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Centre National de la Recherche Scientifique et Technologique University of Copenhagen Institut de Recherche pour le Développement Université de Montpellier Nazi Boni University

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	449
2	Medicine	11	13	401
3	Public Health	7	7	260
4	Engineering	6	6	249
5	Natural Sciences	1	1	19

Bréhima Diawara

Publications

961

Citations

H-Index

Page 1

	Year	Citations
Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala L.I.I. Ouoba, Bréhima Diawara, Wisdom Kofi Amoa‐Awua, International Journal of Food Microbiology BiologyBacillus SubtilisStarter CulturesFood FermentationIn Vitro Fermentation	2003	113
Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication Fatoumata Hama-Ba, Christèle Icard‐Vernière, Jean‐Pierre Guyot, Journal of Cereal Science NutritionAgricultural ChemistryEngineeringBotanyPearl Millet	2011	99
Identification and characterization of <i>Saccharomyces cerevisiae</i> strains isolated from West African sorghum beer Alis van der Aa Kühle, Lene Jesperen, Richard L.K. Glover, Yeast	2001	91
Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment Clarisse S. Compaoré, Dennis Sandris Nielsen, L.I.I. Ouoba, International Journal of Food Microbiology Bacillus SubtilisBacteriologyMicrobial PhysiologyNovel BacteriocinMicrobiology	2013	60
Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children Laurencia Toulsoumdé Songré-Ouattara, Claire Mouquet‐Rivier, Christèle Humblot, Journal of Food Science NutritionEngineeringFood FermentationLactic Acid BacteriaAgricultural Economics	2010	59
Microorganisms associated with Maari, a Baobab seed fermented product Charles Parkouda, Line Thorsen, Clarisse S. Compaoré, International Journal of Food Microbiology Baobab SeedFood FermentationIn Vitro FermentationFood MicrobiologyMicrobial Ecology	2010	59
Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage Hagrétou Sawadogo‐Lingani, James Owusu‐Kwarteng, Richard L.K. Glover, Frontiers in Sustainable Food Systems Alcoholic FermentationBioenergyFood FermentationIn Vitro FermentationAfrican Traditional Beers	2021	57
Variability of Baobab (Adansonia digitata L.) fruits’ physical characteristics and nutrient content in the West African Sahel Charles Parkouda, Haby Sanou, Abasse Tougiani, Agroforestry Systems NutritionEngineeringBotanyNutrient ContentNutritive Value	2011	39
Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies Fabrice Bationo, Laurencia Toulsoumdé Songré-Ouattara, Fatoumata Hama-Ba, Food Reviews International MalnutritionNutritionFertilityReproductive HealthPublic Health Nutrition	2019	34
Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa Bassirou Ndoye, F. Weekers, Bréhima Diawara, Journal of Food Engineering Subsaharan AfricaFreeze-drying ProcessTropical ProductsExtremophileMicrobial Ecology	2006	33

Page 1