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| 1 | Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity显示文摘 | Aline Meda Charles Euloge Lamien Marco Romito Jeanne Millogo Odile Germaine Nacoulma | 2004 | Food Chemistry2004，，3： | 5 |
| 2 | Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity显示文摘 | Aline Meda Charles Euloge Lamien Marco Romito Jeanne Millogo Odile Germaine Nacoulma | 2004 | Food Chemistry2004，，3： | 3 |
| 3 | Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity 显示文摘 | Aline Meda Charles Euloge Lamien | 2005 | Food Chemistry2005，91，： | 1 |
| 4 | Hy- pertension management in an outpatient clinic at the In-stitute of Cardiology of Abidjan (Ivory Coast) 显示文摘 | Euloge K K Yves N K N Evelyne A T | 2011 | Archives of Cardiovascular Diseases2011，104，11： | 1 |
| 5 | Selective pruning in pineapple plants as means to re- duce heterogeneity in fruit quality显示文摘 | VNICODEME F H WILLEMIEN J M L EULOGE K A | 2015 | Springer Plus2015，4，1： | 1 |
| 6 | Determination of the total phenolic,flavonoid and proline contents in Burkina Fasan honey,as well as their radical scavenging activity显示文摘 | Aline Meda Charles Euloge Lamien Marco Romito et el | 2005 | Food Chemistry2005，91，57： | 1 |
| 7 | Real time PCR method for simultaneous detection, quantitation and differentiation of capripoxviruses显示文摘 | Charles Euloge Lamien Mamadou Lelenta Wilfried Goger Roland Silber Eeva Tuppurainen Mirta Matijevic Antony George Luckins Adama Diallo | 2010 | Journal of Virological Methods2010，，1： | 1 |
| 8 | Use of the Capripoxvirus homologue of Vaccinia virus 30<ce:hsp sp='0.25'/>kDa RNA polymerase subunit (RPO30) gene as a novel diagnostic and genotyping target: Development of a classical PCR method to differentiate Goat poxvirus from Sheep poxvirus显示文摘 | Charles Euloge Lamien Christian Le Goff Roland Silber David B. Wallace Vely Gulyaz Eeva Tuppurainen Hafsa Madani Philippe Caufour Tajelser Adam Mehdi El Harrak Antony George Luckins Emmanuel Albina Adama Diallo | 2010 | Veterinary Microbiology2010，，1： | 1 |
| 9 | Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa(Mill.)J.W.Moore显示文摘The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology.Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS.Different types of fermented fish flours from Lesser African Threadfin(Galeoides decadactylus)were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process.Three different essential oil concentrations(0.5,1.0 and 2.0 lL g^(-1))were investigated.Physicochemical,microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced.Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene(25.1%),chavicol(7.5%)and eugenol(51.1%).Fermented fish flour produced have a good nutritional potential.However,on the microbiological level,only samples produced by adjunction of essential oil have a low level of microbial contamination,with an absence of pathogenic microorganisms. | Euloge S.Adjou Rene G.Degnon Edwige Dahouenon-Ahoussi Mohamed M.Soumanou Dominique C.K.Sohounhloue | 2017 | Natural Products and Bioprospecting2017，7，4： | 0 |
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