Mathilde Julie Klang (Julie Mathilde Klang)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 7

Top Topics

Ultra High Performance Liquid Chromatography

Top Venues

International journal of food science

Foods (Basel, Switzerland)

Journal of food science and technology

Evidence-based complementary and alternative medicine : eCAM

This page only lists publications with an associated author ORCID identifier.

Publications

Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni
Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou ( Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour. International journal of food science 2024 (2024)
Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni
Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou ( Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour. International journal of food science 2024 (2024)
Annick Arcelle Pougoue Ngueukam, Mathilde Julie Klang, Ronice Zokou, Gires Teboukeu Boungo, Fabrice Djikeng Tonfack, Barakat Koyinsola Azeez, Hilaire Macaire Womeni, Apollinaire Tsopmo
Peptidomics Analysis of Soy Protein Hydrolysates-Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles. Foods (Basel, Switzerland) 12 (18) (2023)
Marie Madeleine Nanga Ndjang, Mathilde Julie Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch ( Manihot esculenta ) and Some Legumes ( Arachis hypogaea , Vigna unguiculata , and Glycine max ). Foods (Basel, Switzerland) 12 (17) (2023)
Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang
Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice ( Oryza sativa ), Spirulina ( Spirulina platensis ), and Cashew Nut ( Anacardium occidentale ). International journal of food science 2022 (2022)
Césaire Feudjio, Guy Sedar Singor Njateng, Mathilde Julie Klang, Muhammad Arfat Yameen, Muhammad Ahsan Khan, Jules-Roger Kuiaté
Response Surface Methodology Applied to the Optimization of the Preparation of Antioxidant and Antidiabetic Extracts from Phragmanthera capitata (Spreng.) Balle: Effect of Particle Size, Powder-to-Solvent Ratio, and Temperature. Evidence-based complementary and alternative medicine : eCAM 2022 (2022)
Mathilde Julie Klang, Fabiola Elsa Matueno Kamdem, Stephano Tambo Tene, Gires Teboukeu Boungo, Sylvanie Linda Wouatidem-Nanfack, Leonie Gaytane Nguemguo Kalamo, Hilaire Macaire Womeni
Optimization using response surface methodology of the soaking and germination time of two rice varieties ( Nerica 3 and Nerica L56 ) grown in the locality of Dschang (West-Cameroon). Journal of food science and technology 59 (5) (2021)