| Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation HG Ouattara, BL Koffi, GT Karou, A Sangaré, SL Niamke, JK Diopoh World Journal of Microbiology and Biotechnology 24, 1753-1760, 2008 | 129 | 2008 |
| Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production HD Ouattara, HG Ouattara, M Droux, S Reverchon, W Nasser, SL Niamke International journal of food microbiology 256, 11-19, 2017 | 88 | 2017 |
| Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation HG Ouattara, S Reverchon, SL Niamke, W Nasser Food Microbiology 28 (1), 1-8, 2011 | 85 | 2011 |
| Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region L Samagaci, H Ouattara, S Niamké, M Lemaire Food Research International 89, 773-780, 2016 | 47 | 2016 |
| Biochemical Properties of Pectate Lyases Produced by Three Different Bacillus Strains Isolated from Fermenting Cocoa Beans and Characterization of Their … HG Ouattara, S Reverchon, SL Niamke, W Nasser Applied and Environmental Microbiology 76 (15), 5214-5220, 2010 | 47 | 2010 |
| Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production S Soumahoro, HG Ouattara, M Droux, W Nasser, SL Niamke, ... Journal of food science and technology 57, 1904-1916, 2020 | 44 | 2020 |
| Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting beans DH Ouattara, HG Ouattara, BG Goualie, LM Kouame, SL Niamke Journal of Applied Biosciences 77, 6489-6499, 2014 | 40 | 2014 |
| Growth capacity of yeasts potential starter strains under cocoa fermentation stress conditions in Ivory Coast. L Samagaci, HG Ouattara, BG Goualié, SL Niamke Emirates Journal of Food & Agriculture (EJFA) 26 (10), 2014 | 39 | 2014 |
| Regulation of the synthesis of pulp degrading enzymes in Bacillus isolated from cocoa fermentation HG Ouattara, S Reverchon, SL Niamke, W Nasser Food microbiology 63, 255-262, 2017 | 36 | 2017 |
| Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium EGD Honoré G.Ouattara, Ryan J.Elias Heliyon 6 (1), e03269, 2020 | 25 | 2020 |
| Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire HG Ouattara, SL Niamké Food Microbiology 98, 103767, 2021 | 23 | 2021 |
| Analysis of some functional properties of acetic acid bacteria involved in Ivorian cocoa fermentation W Yao, HG Ouattara, B Goualie, S Soumahoro, S Niamke Journal of Applied Biosciences 75, 6282-6290, 2014 | 21 | 2014 |
| Impacts de la fermentation du cacao sur la croissance de la flore microbienne et la qualité des fèves marchandes L Bankoff, GH Ouattara, TG Karou, ST Guehi, JG Nemlin, JK Diopoh Agronomie Africaine 25 (2), 159-170, 2013 | 21 | 2013 |
| Occurrence of high acetic acid-producing bacteria in Ivorian cocoa fermentation and analysis of their response to fermentative stress S Soumahoro, HG Ouattara, BG Goualié, G Koua, G Doue, SL Niamke American Journal of BioScience 3 (3), 70-79, 2015 | 15 | 2015 |
| Occurrence of multidrug resistance in Campylobacter from Ivorian poultry and analysis of bacterial response to acid shock BG Goualié, HG Ouattara, EE Akpa, NK Guessends, S Bakayoko, ... Food science and biotechnology 23, 1185-1191, 2014 | 15 | 2014 |
| Banana vinegars production using thermotolerant Acetobacter pasteurianus isolated from Ivorian palm wine M Konate, EE Akpa, GG Bernadette, LB Koffi, OG Honore, SL Niamke Journal of Food Research 4 (2), 92, 2015 | 14 | 2015 |
| Diversity of microbial strains involved in cocoa fermentation from Sud-Comoé (Côte d'Ivoire) based on biochemical properties LM Kouame, BG Goualie, JN Adom, G Koua, HG Ouattara, G Doue, ... European Scientific Journal 11 (18), 2015 | 13 | 2015 |
| Screening of lactic acid bacteria capable to breakdown citric acid during Ivorian cocoa fermentation and response of bacterial strains to fermentative conditions DH Ouattara, HG Ouattara, JN Adom, BG Goualié, GA Koua, GG Doué, ... Biotechnol. J 10 (3), 1-10, 2016 | 12 | 2016 |
| Growth capacity of Bacillus potential starter strains isolated from cocoa beans fermentation under culture stress conditions W Yao, BG Goualié, HG Ouattara, S Niamké Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2017 | 11 | 2017 |
| Polyphasic analysis of pectinolytic and stress-resistant yeast strains isolated from Ivorian cocoa fermentation L Samagaci, HG Ouattara, BG Goualié, SL Niamke Journal of Food Research 4 (1), 124, 2015 | 10 | 2015 |
