Area of Interest:

Biotechnology

100%

Applied Microbiology

62%

Environmental Microbiology

90%

Bioprocess Engineering and Fermentation Technology

75%

Food Preservation

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
21

Abstracts
8

Selected Publications

Koge, J.R. Bayoï, B. Daoudou, Y. Vandi and B. Foundikou et al ., 2022. Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon. Nss J. Agric. Sci., Vol. 4. 10.36956/njas.v4i2.504.
CrossRef | Direct Link |
Bayoï, J.R., G. Râpeanu, N. Stănciuc, M. Cotărleţ, O.E. Constantin and E. Francois-Xavier 2022. In vitro antioxidant potential and antimicrobial activity of some Cameroonian plant extracts. Ann.UDJG. Food Technol., 45: 96-116.
CrossRef | Direct Link |
Bayoï, J.R., Y. Vandi, B.Y. Foundikou and F.X. Etoa, 2021. Traditional processing, physicochemical property, phytochemical content, and microbiological and sensory quality of the yellow “téa lémi” wine made in the far-North of Cameroon. J. Food Qual., Vol. 2021. 10.1155/2021/6634747.
CrossRef | Direct Link |
Bayoï, J.R., S.V. Ndegoue and E. François-Xavier, 2021. Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon. J. Agric. Food Res., Vol. 6. 10.1016/j.jafr.2021.100209.
CrossRef | Direct Link |
Bayoï, J.R., R.D. Darman and F.X. Etoa, 2021. Changes in acid-pH resistance of food spoilage and pathogens spore-forming bacteria in Cameroonian indigenous sorghum-based acidic beers before and after sublethal thermal stresses. J. Adv. Microbiol., 20: 57-69.
CrossRef | Direct Link |
Bayoï, J.R., B.Y. Foundikou and E. François-Xavier, 2021. In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink. J. Agric. Food Res., Vol. 6. 10.1016/j.jafr.2021.100241.
CrossRef | Direct Link |
Bayoï, J.R. and F.X. Etoa, 2021. Effect of pasteurized low acidic indigenous beverages produced in Northern Cameroon on germination of Bacillus and Geobacillus spores species. Int. J. Res. Appl. Sci. Biotechnol., 8: 52-62.
CrossRef | Direct Link |
Bayoï, J.R. and F.X. Etoa, 2021. Assessment of microbiological quality and safety during the processing of traditional beers made from sorghum in the “Mandara” mountains of the Far-North Region of Cameroon. Eur. J. Biol. Biotechnol., 2: 74-84.
CrossRef | Direct Link |
Bayoï, J.R. and E. François-Xavier, 2021. Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon. Beverages, Vol. 7. 10.3390/beverages7020039.
CrossRef | Direct Link |
Bayoï, J.R., R.D. Djoulde, F.E. Ehawa and E. Francois-Xavier 2019. Influence of Sublethal Temperatures on Some Spore-forming and Vegetative Foodborne Bacteria and Impact on Hygienic Quality of the “Foléré” (Hibiscus sabdariffa) Beverage. Microbiol. Res. J. Int., 29: 1-11.
CrossRef | Direct Link |
Ronald, B.J. and D.D. Roger, 2017. Traditional Processing and Quality Control of the “Red Kapsiki”: A Local Sorghum Beer from Northern Cameroon. In: Brewing Technology, Kanauchi, M. (Ed.), IntechOpen., London, UK, ISBN: 978-953-51-3342-1, pp: 159-175.
CrossRef | Direct Link |
bayoï, J.R., R.D. Djoulde and F.X. Etoa, 2016. Manufacturing technology, physico-chemical and microbiological properties of "kapsiki blanche" beer produced in the Mandara mountains in Northern Cameroon. Afr. Sci. Int. J. Sci. Technol., Vol. 12. .
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Roger, D.D., B. James, B. Daoudou, E.N.J. Justin and E.F. Xavier, 2015. “Lakh vzla” A popular fermented beef bone base flavour enhancer from Mafa people in Northern Cameroon. J. Adv. Biol. Biotechnol., 3: 68-76.
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Roger, D.D., B. James and D. Bakari, 2015. Microbiological quality and safety of street meat-food sold in Soudano Sahelian zone of Cameroon. Int. J. Curr. Microbiol. Appl. Sci., 4: 441-450.
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James, B., D.D. Roger, A. Dandjouma, E.N.J. Justin and F.X. Etoa, 2015. Processing and quality of “red kapsiki” an opaque beer from “Mandara” mountain in Cameroon. Biotechnol. J. Int., Vol. 9. 10.9734/BBJ/2015/18919.
CrossRef | Direct Link |
Steve, V.O., N. Maximilienne, B.K. Patrice, R.B. James and Etoa Franois-Xavier, 2014. Activity of conessine at various temperatures and pH on inhibition of germination of Bacillus cereus and Bacillus stearothermophilus spores. Afr. J. Microbiol. Res., 8: 320-326.
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Roger, D.D., B. Daoudou, B. James and E.F. Xavier, 2014. Development of African earthenware container imbedded with nanosilver particles for food preservation. J. Biomater. Nanobiotechnol., 5: 139-145.
Piebeng, G.N.K., S.A. Tamungang, C.F. Ngwa, J.A. Ndukum, J.R. Bayoi, L. Gapessie and B. Katte, 2014. Bacterial and fungal profiles in the faeces of village weavers (Ploceus cucullatus) in the city of Dschang and its surroundings (Western Cameroon) [In Indonesian]. Int. J. Biol. Chem. Sci., 8: 1771-1783.
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Bayoi, J.R., D.R. Djoulde, P.B. Kamga, M. Nyegue, S.V. Olugu, D. Bakary and F.X. Etoa, 2014. Activity of acetic acid on Bacillus stearothermophillus and Bacillus subtilis spores after sublethal heat pretreatments. Int. J. Innovat. Scient. Res., 10: 570-575.
Bayoi, J.R., D.R. Djoulde, J. Maiwore, D. Bakary and J.S. Essome et al., 2014. Influence of manufacturing process on the microbiological quality of folere beverage (Hibiscus sabdariffa) sold in three towns of cameroon: Maroua, Mokolo and Mora. Int. J. Innovat. Appl. Stud., 9: 786-796.
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