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Tonfack Djikeng Fabrice
Tonfack Djikeng Fabrice
University of Dschang
Food science
Chemistry
Fatty acid
Antioxidant
Proximate
5
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5
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Effect of Boiling and Roasting on the Lipids Quality of Pig Meat (Longissimus dorsi muscle) Enriched at Different Concentrations of Allium sativum, Zingiber officinale, Allium cepa, Piper guineense and Ricinodendron heudelotii Powders
2019
Journal of Food Processing and Technology
Ndomou Houketchang Serge C
Tonfack Djikeng Fabrice
Tiwo Tsapla Cristelle
Teboukeu Boungo Gires
Dongmo Jean-Roger
Womeni Hilaire M
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Chemical Composition and Antioxidant Activity of Syzygium aromaticum and Monodora myristica Essential Oils from Cameroon
2018
Eboumbou Massodi Michelle Lucrece
Mime Larissa Cecilia
Dongmo Fogang Hervet Paulin
Tonfack Djikeng Fabrice
Karuna Mallampalli Sri Lakshmi
Womeni Hilaire Macaire
Bandjoun, Bp , Bandjoun, Cameroun
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ココアさやからのポリフェノール酸化防止剤:抽出最適化,最適抽出物の影響,及び熱酸化中のパーム油の安定性に及ぼす貯蔵時間【JST・京大機械翻訳】
2018
Journal of Food Processing and Preservation
Boungo Teboukeu Gires
Tonfack Djikeng Fabrice
Klang Mathilde Julie
Houketchang Ndomou Serge
Karuna Mallampalli Sri Lakshmi
Womeni Hilaire Macaire
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Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon
2018
Journal of Field Robotics
Djopnang Djimbie Justin
Tchoumbougnang François
Tomedi-Tabi Eyango Minette
Womeni Hilaire Macaire
Tonfack Djikeng Fabrice
Prabhakar Iruku Naga Satya
Karuna Mallampalli Sri Lakshmi
Prasad Rachapudi Badari Narayana
Kemmo Signing Steve
Gouado Inocent
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Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature
2017
Food Science and Human Wellness
Tonfack Djikeng Fabrice
Womeni Hilaire Macaire
Bala Krishna Marrapu
Mallampalli Sri Lakshmi Karuna
Rachapudi B. N. Prasad
Linder Michel
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