Enseignant-chercheur chez Université de Maradi

 
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Publications :

1. Amadou, I., Le, G.W., Amza, T.; Sun, J. and Shi, Y.H. 2013. Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities. Food Research International, 51: 422– 428.
2. Amadou, I., Gounga, E.M., Shi, Y.H. and Le, G.W. 2014. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food and Bioproducts Processing, 92: 38– 45.
3. Amadou, I., Sun, G.W., Gbadamosi, O.S., and Le, G.W. 2016. Antimicrobial and cell surface hydrophobicity effects of chemically synthesized fermented foxtail millet meal fraction peptide (FFMp10) mutants on Escherichia coli ATCC 8099 strain. International Food Research Journal, 23(2): 708-714.
4. Amadou, I. 2016. Chapter 10 - Date Fruits: Nutritional Composition of Dates (Balanites aegyptiaca Delile and Phoenix dactylifera L.). In: Simmonds, M.S.J., Preedy, V.R. (Eds.), Nutritional Composition of Fruit Cultivars. Academic Press, 215–233.
5. Amadou, I. and Le, G.W. 2017. Nutritional and sensory attributes of desert date (Balanites aegyptiaca) juice. Journal of Food Measurement and Characterization, DOI 10.1007/s11694-017-9580-8