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An overview of solid‐phase extraction of food flavor compounds and chemical residues
Abstract Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfullyExpand
Solid-phase extraction of less volatile flavor compounds from ultrahigh-temperature processed milk
A rapid and sensitive method was developed to isolate relatively nonvolatile flavor compounds from UHT milk. Various solid-phase materials were investigated including activated carbons, C 18Expand
Effect of pH and Cooking Temperature on the Stability of Organophosphate Pesticides in Beef Muscle
Temperature and pH stabilities of parent organophosphate pesticides (OPs) were investigated in lean (7.7% fat) beef muscle. Raw (pH 5.5) and pH-adjusted (pH 4.5 and 6.5) meat samples were fortifiedExpand
Bacteriological Study of Grilled Fish Consumed in Yamoussoukro Commune, Political Capital of Côte d'Ivoire
The objective of this study is to evaluate hygienic quality of "grilled fish" sold in the streets of Yamoussoukro, political capital of Cote d'Ivoire. We have concentrated on the steps of fresh fishExpand
Pollution control and depollution processes by plasma techniques
The European Union is creating strict standards for air and water pollution and waste treatment and implementing aggressive regulations. Compliance with these regulations is impossible without theExpand
Antibacterial properties studies of trunk barks of Terminalia ivorensis, a commercial and medicinal species on some methicillin-resistant Staphylococci species strains.
The in-vitro antibacterial efficacy shown by the barks of this plant and his lushness in chimical compounds, would justify use of this one in the traditional treatment of some diseases of microbial origin. Expand
Thermostability of organophosphate pesticides and some of their major metabolites in water and beef muscle
The thermostability of six organophosphate pesticides (OPs) and some of their major metabolites in water and beef muscle was investigated. Ten grams of lean (7.7% fat) beef and water samples,Expand