S. Kobawila

发表

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

D. Louembé, J. Dhellot, S. Mokémiabeka, 2014 .

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

J. Hounhouigan, D. Louembé, S. Keleke, 2005 .

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo 1

D. Louembé, M. Mvoulatsieri, J. Dhellot, 2016 .

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

D. Louembé, M. Mvoulatsieri, J. Dhellot, 2013 .

Traditional retting of cassava roots in the ponds or the rivers

D. Louembé, J. Dhellot, S. Mokémiabeka, 2011 .

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline‐fermented foods

L. Ouoba, D. Louembé, J. Sutherland, 2009, Journal of applied microbiology.

Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol

D. Louembé, P. Diakabana, R. F. Niama, 2014 .

Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo

D. Louembé, P. Diakabana, A. Tamba, 2017 .