W. Yao

Analysis of some functional properties of acetic acid bacteria involved in Ivorian cocoa fermentation

Souleymane Soumahoro, W. Yao, G. Ouattara, 2014 .

SELECTION OF POTENTIAL Bacillus STARTERS FOR COCOA BEANS FERMENTATION IMPROVEMENT

Bernadette, S. Niamké, Honoré G. Ouattara, 2017 .

Emphasis on techno-functional properties of Bacillus strains involved in Ivorian cocoa fermentation towards their use as potential starter.

S. Niamké, B. G. Goualié, Honoré G. Ouattara, 2015 .

Kinetics Approach on the Evolution of the Nutritive Properties, Antinutritonal Factors and Free Radical Scavenging Capacity of DPPH during Germination of Two Local Legume Varieties (Phaseolus vulgaris and Vigna unguiculata)

M. Cisse, W. Yao, G. Doué, 2023, Annual Research & Review in Biology.