celiac disease; gluten-free cookies; glycaemic index food; nutrition; storage stability; Urtica dioica L. leaf flour

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Bessem, Prisca and Petcheu, Igor Casimir Njombissie (2024) Gluten‐free corn cookies incorporated with stinging nettle leaf flour: effect on physical properties, storage stability, and health benefits. International Journal of Food Science, 2024 (1):864560. pp. 1-13. ISSN 2356-7015 (Print), 2314-5765 (Online) (doi:https://doi.org/10.1155/2024/8864560)

edible land snails; microbial pathogens; E. coli survival; heliciculture; snail meat consumption; public health

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 , Nicholas, Graeme, Sullivan, Jon J., Petcheu, Igor C. Njombissie and On, Stephen L. W. (2024) Survival of Escherichia coli in edible land snails: implications for heliciculture and public health. Pathogens, 13 (3):204. pp. 1-10. ISSN 2076-0817 (Online) (doi:https://doi.org/10.3390/pathogens13030204)

fermented cassava products; food safety; foodborne pathogens; local markets; public health risk; Cameroon

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 (2024) Microbiological contamination of fermented cassava products sold in local markets, Yaounde (Cameroon). African Journal of Agriculture and Food Science, 7 (2). pp. 1-14. ISSN 2689-5331 (doi:https://doi.org/10.52589/ajafs-dpamm68w)

malnutrition; fermented corn; complementary foods; pap; stinging nettle; nettle-enriched pap; soybean-enriched pap

Tanyitiku, Mary Nkongho ORCID: 0000-0003-3809-4340 and Petcheu, Igor Casimir Njombissie (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research, 12 (4). pp. 31-44. ISSN 1927-0887 (Print), 1927-0895 (Online) (doi:https://doi.org/10.5539/jfr.v12n4p31)