Abel TANKOANO

Publications

1.               Tankoano, A., Diop, M. B., Sawadogo-Lingani, H., Mbengue, M., Kaboré, D., Traoré, Y., & Savadogo, A. (2019). Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso. Advances in Microbiology, 9(4), 343-358.

2.               Tankoano A., Sawadogo-Lingani, H., Savadogo A., Kabore D. and Traore Y. (2017). Study of the process and microbiological quality of Gappal, a fermented food and beverage from Burkina Faso based on milk and millet dough. International Journal of Multidisciplinary and Current Research 5, 104-110.

3.               Tankoano A., Diop B. M., Sawadogo-Lingani H., Kabore D. et Savadogo A. (2017). Les aliments fermentés à base de mil et de lait en Afrique de l’Ouest: aspects technologiques, nutritionnels et microbiologiques. Revue de littérature. International Journal of Advanced Research, 5(8), 1509-1526

4.               Tankoano A., Kabore D., Savadogo A., Soma A., Fanou-Fogny N., Compaoré-Seremé D., Hounouighan D. J. and Sawadogo-Lingani H. (2016). Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso. African Journal of Microbiology Research, 10(16), 535-541.

5.               Tankoano A., Somda N.S., Kéré/Kando C., Rouamba A., Kaboré D., Sawadaogo/Lingani H., 2024. Qualité biochimique, microbiologique et typologie des vinaigres utilisés en alimentation de rue à Bobo-Dioulasso, Burkina Faso. International Journal of Biological and Chemical Sciences. 18(3): 991-1006.

6.    Somda, N. S., Tankoano, A., Métuor-Dabiré, A., Kaboré, D., Bonkoungou, J. O. I., Kpoda, D. S., ... & Savadogo, A. (2023). A systematic review and meta-analysis of antibiotics resistance of foodborne pathogenic bacteria in West Africa between 2010 and 2020. Journal of Food Protection, 100061

7.    Douamba, Z., Tankoano, A., Kaboré, D., Compaore-Sereme, D., Ouédraogo, M., Samadoulougou-Kafando, P. M. J., ... & Sawadogo, H. (2022). Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso. Food and Nutrition Sciences, 13(12), 986-1000.

8.    Tiendrebeogo, S. C., Kabore, D., Tankoano, A., Pare, A., Hama-Ba, F., Douamba, A. T., ... & Sawadogo-Lingani, H. (2021). Développement de la technologie des fonds de sauces en utilisant les coproduits issus de la production du Kilishi. International Journal of Biological and Chemical Sciences, 15(4), 1544-1562.

9.    Tiendrebeogo, S. C. W., Kabore, D., Tankoano, A., & Nelly, M. W. (2021). Comparaison de formulations de saucisse produites en utilisant les épices et ingrédients du Kilishi. Viandes & Produits Carnés.

10.         Somda, N. S., Kaboré, D., Tankoano, A., Somda, M. K., Ouattara, A., Paré, A., & Sawadogo-Lingani, H. (2021). Antimicrobial resistance of Staphylococcus aureus and Pseudomonas spp. isolated from coated skewers sold in Ouagadougou, Burkina Faso. Journal of Food Safety and Hygiene, 7(4), 237

11.         Bayili, G. R., Coulibaly-Diakité, M., Tankoano, A., Kere-Kando, C., Kabore, T. J., Konfe-Kanwe, M. E. M. P., ... & Sawadogo-Lingani, H. (2023). Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso. Journal of the American Society of Brewing Chemists, 81(4), 569-578.

12.         Guira F., Tankoano A. and Savadogo A. (2016). African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review." International Journal of Current Microbiological Applied Sciences 5.10, 664-687.

13.         Tarnagda B., Tankoano A., Tapsoba F., Sourabié P. S., Abdoullahi O. H., Djbrine A. O., Traoré Y, and Savadogo A (2017). Évaluation des pratiques agricoles des légumes feuilles : le cas des utilisations des pesticides et des intrants chimiques sur les sites maraîchers de Ouagadougou, Burkina Faso. Journal of Applied Biosciences 117, 11658-11668

14.         Kaboré D, Tankoano A, Palenfo L. L. T., Samandoulgou S., Paré A., Sawadogo-Lingani H (2018). Qualité microbienne de viandes de bœuf fraîche et grillée vendues dans quelques points de vente de la ville de Ouagadougou, Burkina Faso. Science et Techniques, Revue Burkinabè de la Recherche. Vol. 34 à 37, 2015-2018

15.         Linefiene L., Tankoano A., Yandai H. F., Somda N., Oumar O., Traore Y., and Savadogo, A. (2017). Prévalence et sensibilité aux antibiotiques des souches d’Escherichia coli diarrhéiques chez les enfants de moins de cinq ans au Tchad. Revue Microbiologie. Ind. Santé et Environnement 11 (1), 16-30

16.         Dah, P. A., Guira, F., Tankoano, A., Traore, K., Sawadogo-Lingani, H., & Savadogo, A. (2018) Cheese Processing, Marketing, Utilisation and Consumption in Burkina Faso. Current Journal of Applied Science and Technology. 29(5): 1-12.

17.         Millogo-Dah PA, Tankoano A, Ouedraogo AAW, Sawadogo-Lingani  H and Savadogo A (2019). Food safety knowledge, attitudes and practices of dairy products handlers in dairies of Ouagadougou, Burkina Faso. International Journal of Advanced Research, 5(8), 1509-1526. 7(2), 68-79

18.         Soma M., Kaboré D., Tankoano A., Compaoré C. S., Parkouda C., Toguyeni A. and Sawadogo-Lingani H. Improvement of nutritional, sanitary and organoleptic qualities of liquid zoom-koom and instant flour zoom-koom using Lactobacillus fermentum starter culture. African Journal of Biotechnology. Vol. 18(9), pp. 181-196, 27 February, 2019

19.         Cissé, H., Kagambèga, B., Sawadogo, A., Tankoano, A., Sangaré, G., Traoré, Y., ... & Savadogo, A. (2019). Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food. Scientific African, e00175

20.         Pingdwindé Marie Judith Samadoulougou-Kafando, Donatien Kaboré, Abel Tankoano, Diarra Compaoré-Sérémé, Passinguemsin Alice Sonia Tiendrebeogo, Mamoudou Hama Dicko, Hagretou Sawadogo-Lingani (2019). Isolation, characterization and identification of lactic acid bacteria with antimicrobial activities found in fresh pulp of tomatoes from Ouagadougou, Burkina Faso. Int. J. Biosci. 15(5), 130-146.

21.         Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano,  Sawadogo-Lingani Hagretou, Savadogo Aly (2021). Lactic acid bacteria and yeasts associated with cassava fermentation to attiéké in Burkina Faso and their technological properties. American Journal of Food Science and Technology, 9(4), 173-184

22.         Hissein, A. H., Tapsoba, F., Makhlouf, H., Hama, C., Tankoano, A., Ali, H. M., ... & Savadogo, A. (2023). Production and Microbial Quality of “charmout”, a Dried Meat Produced in Chad. American Journal of Food Science and Technology, 11(1), 1-7.

23.         Souleymane Zio, Isaac Dembele, Raoul Sylvain Bazoin Bazié, Abel Tankoano, François Tapsoba1, Fatoumata Hama-Ba, Laurencia Toulsoumdé Songre-Ouattara, Fulbert Nikiéma, Driss Elothmani, Yves Traoré and Aly Savadogo (2020). Aflatoxins and Moisture Levels in Edible Oils Produced in Burkina Faso. European Journal of Nutrition & Food Safety, 1-12

24.         Soma MAAR, Tapsoba F W, Kaboré D, Seogo I, Tankoano A, Dicko M H, Toguyeni  A et Sawadogo-Lingani H (2017). Etude sur la capacité de production, du circuit de commercialisation et de la consommation du zoom-koom vendu dans la ville de Ouagadougou au Burkina Faso. Int. J. Biol. Chem. Sci, 11(5), 2294-2305.

25.         Bassibila Zoungrana, Prosper Saga Sawadogo, Namwin Siourimè Somda, François Tapsoba, Abel Tankoano, Aly Savadogo (2019). Performance et coût de la prise en charge de la malnutrition aiguë sévère avec complications à Kaya, Burkina Faso. The Pan African Medical Journal. 2019;34:145. doi:10.11604/pamj.2019.34.145.17946

26.         Abakar Idriss Lawal, Abdelsalam idjani, Essodolom Taale, Abdoullahi Hissein, Abel Tankoano, Savadogo Aly (2019). Traditional technologies and probiotic properties of Bacillus strains isolated from kawal -a chad traditional fermented food condiment. Journal of Food Technology Research. Vol. 6, No. 2, pp. 57-71. DOI: 10.18488/journal.58.2019.62.57.71