C. Tchekessi

发表

Molecular identification of yeasts and lactic acid bacteria involved in the production of Beninese fermented food degue

M. Marco, A. Angelov, Angel D. Angelov, 2017 .

Effect Of Different Soil Moisture Levels At Reproductive Stage On Rice Grain Quality

G. A. Mensah, C. Tchekessi, R. Bleoussi, 2016 .

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

A. Adjatin, J. Hounhouigan, P. Azokpota, 2022, Journal of Food Quality.

Functional potential of yellow mombin ( Spondias mombin L.) grape, fruit from a neglected and underutilized species

Alain Yaya Koudoro, D. Sohounhloué, C. Tchekessi, 2022 .

( Production of Ablo, a food cereal fermented of Benin: Bibliographic synthesis )

C. Tchekessi, R. Bleoussi, I. Y. Bokossa, 2016 .

Health and Nutritional Qualities of Drinks Produced in the Beninese Brewery Company and Those Sold on the Benin Market

P. Azokpota, C. Tchekessi, R. Bleoussi, 2021 .

Physico-chemical and sensory characterizations of three types of "dèguè", a local fermented drink made from milk in Benin.

P. Azokpota, C. Agbangla, C. Tchekessi, 2014 .

Microbiological Characterization of Salty Bread, Soy Cheese and Three Yogurt Varieties Sold in the Streets of Benin

Jultesse S. B. Banon, E. Ouendo, C. Dégbey, 2019, International Journal of Current Microbiology and Applied Sciences.

Technological and socio-economic study of akandji, a neglected traditional foodstuff made from corn (Zea mays L.) in Benin

S. Bañón, C. Tchekessi, A. Djogbe, 2021, International Journal of Biological and Chemical Sciences.

The shrimp sector in Benin, where brackish water shrimp: Bibliographic synthesis

Jultesse S. B. Banon, C. Tchekessi, R. Bleoussi, 2016 .

Determination of the concentration in ABVT in fishes, shrimps and crabs appropriated in some fishing grounds of the Ahémés lakes and Nokoués and of the lagoon of Port-Novo

Justin G. Gandeho, Jultesse S. B. Banon, Isac S. R. Seni, 2016 .

Production and microbiological evaluation of three types of "Dèguè", a local fermented drink made from milk in Benin

Nicolas Korsak Koulagenko, M. Scippo, G. Daube, 2014 .

Evaluation of the Microbiological Quality of Palm Wine Sold in Djèrègbé on the Cotonou-Porto-Novo Road

S. Bañón, C. Tchekessi, S. Sachi, 2020 .

Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin

Jultesse S. B. Banon, Christian T. R. Konfo, C. Tchekessi, 2021, Microbiology Research Journal International.

Isolation and Quantification of Lactic Acid Bacteria from Traditional Fermented Products in Benin

Nicolas Korsak Koulagenko, M. Scippo, A. Angelov, 2014 .