Clerge Tchiegang - University of Ngaoundere

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Spices, oil and fat, proteins, underutilized food crops

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论文共 55 篇作者统计合作学者相似作者

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Oral Supplementation of Njansan (ricinodendron Heudelotii Bail) and Sardine Fillets (sardina Pilchardus) Oils Alleviate High-Fat Diet-Induced Obesity in Rats by Regulating Lipid Metabolism and Stress Oxidative Parameters

Soh Nde Florent,Ghomdim Nzali Horliane,Ejoh Aba Richard,Tchiegang Clergé

Asian journal of medical sciencesno. 4 (2024): 58-69

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Classification of Pepper Seeds by Machine Learning Using Color Filter Array Images

Kani Djoulde,Boukar Ousman,Abboubakar Hamadjam,Laurent Bitjoka,Clerge Tchiegang

JOURNAL OF IMAGINGno. 2 (2024)

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Possibilities of valorization of Gnetum spp leaves in modern gastronomy: Production and characterization of new vegetable tarts and salads

Laurette Blandine Mezajoug Kenfack,Eric Serge Ngangoum,Horliane Ghomdim Nzali,Steve Djiazet, Joseph Pascal Mekongo Otabela,Clerge Tchiegang

Heliyon（2023）

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Investigation of physicochemical properties, nutritional status, and volatile compounds profiling of four underutilized spices of Cameroon origin

Stève Djiazet,Digambar Kavitake,Ramasamy Ravi, Laurette B. Mezajoug Kenfack, Ragu Pullakhandam,Bethala L.A. Prabhavathi Devi,Clergé Tchiégang,G. Bhanuprakash Reddy,Prathapkumar Halady Shetty

Food Chemistry Advances (2023): 100465-100465

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Preludes to standardize the preparation process of nah poh: Effect of emulsifying agent and crude palm oil types on the stability of emulsion

Steve Djiazet,Blandine Laurette Kenfack Mezajoug, Christine Dibongo Nsume,Clerge Tchiegang

ANNALS OF NUTRITION AND METABOLISM (2023): 417-417

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Indigenous spices consumed in the food habits of the populations living in some countries of Sub-Saharan Africa: Utilisation value, nutritional and health potentials for the development of functional foods and drugs: A review

Stève Djiazet,Laurette Blandine Mezajoug Kenfack,Eric Serge Ngangoum,Horliane Ghomdim Nzali,Clergé Tchiégang

Food Research International（2022）

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Production and characterization of exopolysaccharides from loss cooked sweet potatoes (Ipomoea batatas) by Lactobacillus plantarum

Emmanuel Akdowa Panyoo, Robert Germain Beka, Germaine Yadang, Pamela Homsi,Laurette Blandine Mezajoug Kenfack,Clerge Tchiegang

Biotechnology and Bioprocessingno. 7 (2021): 01-11

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Effect of Different Extraction Methods on the Physicochemical Characteristics of Tetracarpidium Conophorum Müll. Arg. Hutch. and Dalz. Almonds Oil

Horliane Nzali Ghomdim,Laurette Blandine Kenfack Mezajoug,Eric Serge Ngangoum,Stève Djiazet,Clergé Tchiegang

Asian journal of biotechnology and bioresource techonologypp.93-103, (2021)

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Emerging Trends and Research in Biological Science Vol. 1

Peramachi Palanivelu,A. S. V. Prasad,Natalia A. Osna,Murali Ganesan,Larisa Y. Poluektova,Kusum K. Kharbanda,Deniz Ergüden,Deniz Ayas,Sibel Alagöz Ergüden,Hasan Deniz Akbora,Ndomou Mathieu,Mezajoug Kenfack Laurette Blandine,Gouado Inocent,Tchiégang Clergé,Ngogang Yonkeu Jeanne, Shameembanu A. Byadgi, Sadhana D. Kulloli, C. K. Venugopal, Raman Bala

Book Publisher International (a part of SCIENCEDOMAIN International) (2020)

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Phenolic Profile, Antioxidant and Enzyme Inhibitory Activities of Underutilized Spices from Central Africa

University of Ngaoundere-Cameroon,Kenfack Laurette Blandine Mezajoug,Devi Palanisamy Bruntha,Nazareth Maria Sheeba,Tchiégang Clergé,Shetty Prathapkumar Halady

Journal of food science and technology/Journal of Food Science and Technology（2020）

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