The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana by Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen

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Oven-dried microbial culture for improved backslopping fermentation by Marcel Houngbédji, E. C. Gilas Dahissiho, B. Pélagie Agbobatinkpo, S. Augustin Djogbe, Charles Parkouda, Sègla Wilfrid Padonou, D. Joseph Hounhouigan

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Sensory properties of fermented Zamné (Senegalia macrostachya seeds) and their influence on the broth quality and sensory profile by Anaïs K. Coulybaly, Aimée W. D. B. Guissou, Edwige Bahanla Oboulbiga, Rasmata Dabo, Aboubakar Sidiki Dao, Fatoumata Hama-Ba, Charles Parkouda, Aly Savadogo

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Spatially explicit multi-threat assessment of food tree species in Burkina Faso: A fine-scale approach. by Hannes Gaisberger, Roeland Kindt, Judy Loo, Marco Schmidt, Fidèle Bognounou, Sié Sylvestre Da, Ousmane Boukary Diallo, Souleymane Ganaba, Assan Gnoumou, Djingdia Lompo, Anne Mette Lykke, Elisée Mbayngone, Blandine Marie Ivette Nacoulma, Moussa Ouedraogo, Oumarou Ouédraogo, Charles Parkouda, Stefan Porembski, Patrice Savadogo, Adjima Thiombiano, Guibien Zerbo, Barbara Vinceti

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