Search Results - "Attchelouwa, Constant K."

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures by Attchelouwa, Constant, Aka-Gbézo, Solange, N’guessan, Florent, Kouakou, Clémentine, Djè, Marcellin

“…In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological,…”
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Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature by Akissi, Marius D., Kouakou-Kouamé, Clémentine A., Attchelouwa, Constant K. Attchelouwa, Lebrun, Marc, Teyssier, Corinne, Meile, Jean-Christophe, N’guessan, Florent K.

“…This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify…”
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Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d’Ivoire by Attchelouwa, Constant K., N’guessan, Florent K., Aké, Francine M. D., Djè, Marcellin K.

“…Yeasts, lactic and acetic acid bacteria are responsible of microbial spoilage of alcoholic beverages. However species involved in deterioration of sorghum beer…”
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Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS by Attchelouwa, Constant K., N'guessan, Florent K., Marcotte, Stephane, Amoikon, Tiemele L.S., Charmel, Melissa, Djè, Marcellin K.

“…The study was carried out to analyse volatile compounds (VOCs) associated to sensory changes during the storage of traditional sorghum beer at ambient…”
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