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Aly Savadogo
Aly Savadogo
École Normale Supérieure
Biology
microbiological quality
Food science
Mathematics
Discrete mathematics
4
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24
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Exploring Antioxidant and Enzymes (A-Amylase and B-Glucosidase) Inhibitory Activity of Morinda lucida and Momordica charantia Leaves from Benin.
2020
Foods
Michaelle Chokki
Mihaela Cudalbeanu
Cheikna Zongo
Durand Dah-Nouvlessounon
Ioana Otilia Ghinea
Bianca Furdui
Robert Raclea
Aly Savadogo
Lamine Baba-Moussa
Sorin Marius Avamescu
Rodica Dinica
Farid Baba-Moussa
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Citations (16)
Safety of ready-to-eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in Escherichia coli isolated from chicken samples of Ouagadougou
2018
Food Science and Nutrition
Namwin Siourimè Somda
Ouindgueta Juste Isidore Bonkoungou
Cheikna Zongo
Assèta Kagambèga
Imael. H.N. Bassole .
Yves Traore
Jacques Mahillon
Marie-Louise Scippo
Joseph D. Hounhouigan
Aly Savadogo
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Citations (5)
LES ASPECTS TECHNOLOGIQUES, MICROBIOLOGIQUES ET NUTRITIONNELS DES ALIMENTS FERMENTES A BASE DE LAIT ET DE MIL EN AFRIQUE DE L’OUEST.
2017
International Journal of Approximate Reasoning
Abel Tankoano
michelbakar diop
HagrétouSawadogo Lingani
Donatien Kaoré
Aly Savadogo
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Study of the process and microbiological quality of Gappal, a fermented food from Burkina Faso based on milk and millet dough
2013
International journal of multidisciplinary and current research
Abel Tankoano
Hagrétou Sawadogo-Lingani
Aly Savadogo
Donatien Kaboré
Yves Traore
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Citations (3)
1