Tiencheu Bernard - Department of Biochemistry and Molecular Biology, University of Buea

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Papers共 43 篇Author StatisticsCo-AuthorSimilar Experts

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Effect of photo-oxidized Soybean Oil and Palm Olein on some biochemical parameters of Rats

Elsa Nguepi Solefack,Fabrice Tonfack Djikeng, Gires Boungo Teboukeu,Bernard Tiencheu,Hilaire Macaire Womeni

Food Chemistry Advances (2024): 100668

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Protective Effects of Sardinella Maderensis Oil on Cardiometabolic Risks in Obese Rat

TIENCHEU Bernard, Tiepma Flore, Yonghabia Armel, Mbenga N. Ghislain, Achidi Aduni

crossref（2024）

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Chemical Evaluation and Physicochemical Properties of the Pulp and Seed of Tropical Almond Fruit (Myrianthus Arboreus)

TIENCHEU Bernard, Neola Etame Ntube Ekaney, Romelle Dibanda Feumba, Ferdinand Lanvin Edoun Eboue, Agnes Namondo Mbongo Lyonga,Tonfack Djikeng Fabrice, Carl Mbofing

crossref（2024）

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Formulation of weaning food from yellow maize (Zea mays L.) and red millet (Eleusine coracana L.), enriched with pretreated African locust beans (Parkia biglobosa Jacq.) flour

Wiyeh Claudette Bakisu Muala, Taguimtsob Kenne Charnelle,Tonfack Djikeng Fabrice,Tiencheu Bernard, Mbeng Nyemb Ghislain,Eric Serge Ngangoum

Journal of Agriculture and Food Research (2024): 101080

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Evaluation of Chemical Composition, Physicochemical and Anti-nutritional Properties of Giant Yellow Mulberry Fruit (Myrianthus arboreus)

Neola Etame Ekaney Ntube,Bernard Tiencheu, Romelle Feumba Dibanda, Ferdinand Lanvin Edoun Eboue,Fabrice Tonfack Djikeng, Carl Mbofung Moses

European Journal of Nutrition & Food Safetyno. 5 (2024): 48-65

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Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon

Veshe‐Teh Zemoh Ninying Sylvia,Fabrice Tonfack Djikeng,Bernard Tiencheu,Hilaire Macaire Womeni, Stephan Martial Kamchoum, Valerie Demgne Loungaing,Aduni Ufuan Achidi

Journal of food researchno. 3 (2023): 17-17

Cited1Views0Bibtex

Stabilization of multi-source edible oils from palm olein and sunflower oil using clove (Syzygium aromaticum) extract and powder during accelerated storage

Fabrice Tonfack Djikeng, Kate Eyole Koffi Ewusi,Eric Serge Ngangoum, Veshe-Teh Zemoh Ninying Sylvia, Ghislain Mbeng Nyemb,Bernard Tiencheu

Food and Humanity (2023): 1584-1591

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Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation

Fabrice Tonfack Djikeng,Hilaire Macaire Womeni,Mallampalli Sri Lakshmi Karuna,Bernard Tiencheu,Aduni Ufuan Achidi,Michel Linder,Rachapudi Badari Narayana Prasad

JOURNAL OF FOOD QUALITY（2022）

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Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon

Noel Tenyang,Roger Ponka,Bernard Tiencheu,Fabrice Tonfack Djikeng,Hilaire Macaire Womeni

FOOD SCIENCE & NUTRITION（2022）

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Synergistic effect of Lipophilic Antioxidants Extracted from Cloves (Syzygium aromaticum) with Vitamin E on the Stability of Cotton Seed Oil during Frying of Plantain Chips

Fabrice Tonfack Djikeng,Serge Eric Ngangoum,Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima,Bernard Tiencheu

Asian Food Science Journalpp.74-85, (2022)

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