9 Oct 2024Open access2cites
Extraction of dye sorghum biocolorant for the dyeing of wagashi, a West African soft cheesePublisher siteHeliyon, Microbial Metabolism and Applications
Active, last published 2026
Adéchola Pierre Polycarpe
Kayodé
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01 · About the work
What I study
research summary for Adéchola Pierre Polycarpe Kayodé will appear here once their profile is updated.
02 · Reach
Publication output and reach
Adéchola's work has been cited 49 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
04 · Where I am
Affiliations
Affiliation on published researchUniversité d'Abomey-Calavi, BeninDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
6 works5 Feb 20242cites
Lactic acid bacteria from a traditional starter (kpètè-kpètè) of Benin opaque sorghum beer: probiotic characteristics, cholesterol-lowering capacity, and exopolysaccharides productionPublisher siteBiomass Conversion and Biorefinery, Food Chemistry and Fat Analysis
29 Jan 2024Open access41cites
Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A reviewPublisher siteHeliyon, Food Science and Nutritional Studies
1 Jan 2024Open access3cites
Tomato Seed (<i>Solanum lycopersicum</i>) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional PropertiesPublisher siteJournal of Food Processing and Preservation, Food and Agricultural Sciences
1 Jan 20241cites
Starch-based nanofibres for food packaging applicationPublisher siteElsevier eBooks, Nanocomposite Films for Food Packaging
1 Jan 2024Open access
Extraction of Dye Sorghum Biocolorant for the Dyeing of <i>Wagashi</i>, a West African Soft CheesePublisher siteSSRN Electronic Journal, Microbial Metabolism and Applications
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