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| 1 | Determination of multi-mycotoxin occurrence in cereals, nuts and their products in Cameroon by liquid chromatography tandem mass spectrometry (LC-MS/MS)显示文摘 | Wilfred A. Abia Benedikt Warth Michael Sulyok Rudolf Krska Angele N. Tchana Patrick B. Njobeh Mike F. Dutton Paul F. Moundipa | 2013 | Food Control2013，，2： | 1 |
| 2 | Carcinoid tumour of the appendix :a consecutive series from 1237appendectomies 显示文摘 | Tchana SatoV Detry O Detroz B | 2006 | World J Gastroenterol2006，12，41： | 1 |
| 3 | Banks' capital buffer, risk and performance in the Canadian banking system: Impaet of business cycles and regulato- ry changes 显示文摘 | Guidara A Lai V S Soumar6 I Tchana F T | 2013 | Journal of Banking & Finance2013，37，9： | 1 |
| 4 | The welfare cost of banking regulation显示文摘 | Fulbert Tchana Tchana | 2011 | Economic Modelling2011，，2： | 1 |
| 5 | Aflatoxin contamination in food and body fluids in relation to malnutrition and cancer status in Cameroon显示文摘 | Tchana N A Moundipa P F Tchouanguep F M | 2010 | Int J Environ Res2010，7，1： | 1 |
| 6 | Adams-Stokes attack as the first symptom of acute rheumatic fever: report of an adolescent case and review of the literature 显示文摘 | Carano N Bo I Tchana B | 2012 | Italian J Pediatrics2012，38，10： | 1 |
| 7 | Determination of multi-mycotoxin occurrence in cereals, nuts and their products in Cameroon by liquid chromatography tandem mass spectrometry (LC-MS/MS)显示文摘 | Wilfred A. Abia Benedikt Warth Michael Sulyok Rudolf Krska Angele N. Tchana Patrick B. Njobeh Mike F. Dutton Paul F. Moundipa | 2013 | Food Control2013，，2： | 1 |
| 8 | Aflatoxin Contamination in Food and Body Fluids in Relation to Malnutrition and Cancer Status in Cameroon显示文摘 | Tchana Angele N Moundipa Paul F Tchouanguep Félicité M | 2010 | International Journal of Environmental Research and Public Health2010，，1： | 1 |
| 9 | Transcatheter closure of patent ductus arteriosus:experience with a new device显示文摘 | Agnetti A Carano N Tchana B | 2009 | Clin Cardiol2009，32，11： | 1 |
| 10 | Aflatoxin con- tamination in food and body fluids in relation to malnutrition and cancer status in Cameroon显示文摘 | Tchana N A Moundipa P F Tchouanguep F M | 2010 | Int J Environ Res2010，7，1： | 1 |
| 11 | Laboratory intercomparison of the formaldehyde absorption cross sections in the infrared (1660-1820cm-1) and ultraviolet (300-360nm) spectral regions 显示文摘 | Jacquemart P A Tchana D K Lacome F | 2007 | JQSRT2007，112，5： | 1 |
| 12 | Effect of Bacterial and Fungal Isolates on the whole Grain Millet Sourdough Breads显示文摘The sourdough fermentation technique has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs,evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter.The individual flours were spontaneously fermented in the ratio 1:1(w/v)for 48 h.At the end of the fermentation,the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens.Chemical analysis analyses were carried out on the breads following well established procedures.Semi trained panellists were employed to access the organoleptic attributes of the product.All the sourdough starters revealed strong clearance zones against the selected food borne pathogens.The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour.The moisture content of flour determined ranged from 7.48 to 11.20%while the protein,fat,ash,crude fibre and carbohydrate were 9.53 to 12.4%;2.13 to 2.78%;0.82 to 2.87%;2.10 to 4.67%and 71.83 to 76.33%respectively.The carbohydrate content of the breads reduced with fermentation and ranged from 63.10%to 73.33%%while the protein,ash,crude fibre and fat content ranged from 11.57 to 15.31%;2.39 to 3.08%;1.76 to 3.62%and 7.15 to 12.32%respectively.The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread.Sensory evaluation showed significant difference in the bread samples.The findings have suggested that indigenous wholegrain cereals could be employed for bread production,thus reduce importation and over dependence of wheat flour and white pan bread consumption. | Tchinmegni Felenou I Tchana Kwigwa Elisee | 2019 | Journal of Life Sciences2019，13，2： | 0 |
| 13 | Assessment of Dietary Exposure and Health Risk to Multiple Heavy Metals amongst Some Workers in Yaounde, Cameroon显示文摘 | Angele N. Tchana Nina D. Kamnang Arielle T. Maliedje Faustin T. Manfo Frederic N. Nj ayou Wilfred A. Abia Edouard A. Nantia Paul F. Moundipa | 2018 | Journal of Pharmacy and Pharmacology2018，6，9： | 0 |
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