Publications – LSA

Microbiological and Physico-Chemical Quality of Smoked Shrimp, an Expanding Food Condiment in Beninese Local Markets

Article in peer-reviewed journal without IF
2013

Kpoclou Y.E., Anihouvi B.V., Azokpota P., Soumanou M.M., Daube G., Douny C., Brose F., Scippo M.L., Hounhouigan J.D.

Preservation practices and quality perception of shrimps along the local merchandising chain in Benin.

Article in peer-reviewed journal without IF
2013

E. Y. Kpoclou, V. B. Anihouvi, M. L. Scippo and J. D. Hounhouigan

Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer.

Article in peer-reviewed journal without IF
2013

Kindossi J., Akpo-Djènontin O.O.D., Anihouvi V, Akissoe N., Declemey A.L. Dalodé G. Tomlins K., Pallet D. Hounhouigan D.J.

Effects of some Pretreatments of African Locust Bean Seeds (Parkia biglobosa) on delivered efficiency of a devised dehuller.

Article in peer-reviewed journal without IF
2013

Sanya E.A., Ahouansou R.H., Bagan G., Vianou A., Hounhouigan D.J.

Structure and nutritional composition of fonio (Digitaria exilis) grains. A review.

Article in peer-reviewed journal without IF
2013

Ballogou V.Y., Soumanou M.M., Toukourou F., Hounhouigan D.J.

Softening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean (Parkia biglobosa) seeds in Benin.

Article in peer-reviewed journal without IF
2012

Agbobatinkpo B.P., Dabadé S.D., Laleyè F., Akissoe N., Azokpota P., Hounhouigan D.J.

Endogenous knowledge on four leafy vegetables used by rural population in Bénin.

Article in peer-reviewed journal without IF
2012

Sossa-Vihotogbe C.N.A., Akissoé N.H., Anihouvi B.V., Ahohuendo B.C., Ahanchede A. Sanni A., Hounhouigan D.J.

Production, consumption, and quality attributes of Akpan- a yogurt like cereal product from West-Africa.

Article in peer-reviewed journal without IF
2012

Sacca C, Adinsi L, Anihouvi V, Akissoe N, Dalode G, Mestres C, Jacobs A, Dlamini N, Pallet D Hounhouigan J

Essai de mise au point d’un ferment pour la production artisanale du Lanhouin, un condiment à base de poisson fermenté.

Article in peer-reviewed journal without IF
2012

Anihouvi V.B., Toudonou H.J., Akissoé N.H., Hounhouigan J.D.,

Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish-based condiment from West Africa.

Article in peer-reviewed journal without IF
2012

Anihouvi, V.B., Kpoclou, E.Y., Hounhouigan, J.D.,

Evaluation de la qualité de quelques produits dérivés de deux écotypes de fonio (Digitaria exilis) au Bénin.

Article in peer-reviewed journal without IF
2012

Ballogou V.Y., Sagbo F.S., Soumanou M.M., Toukourou F., Hounhouigan D.J.

Application of Response Surface Methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) during fermentation.

Article in peer-reviewed journal without IF
2012

Anihouvi, V.B., Afoakwa EO, Sakyi-Dawson, E., Ayernor, G.S., Hounhouigan, J.D.,

Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa.

Article in peer-reviewed journal without IF
2012

Kindossi, J.M.; Anihouvi, V.B.; Vieira-Dalodé, G.; Akissoé, N.H.; Jacobs, A.; Dlamini, N.; Pallet, D.; Hounhouigan, D.J.,

Processing and quality characteristics of some major fermented fish products from Africa: a critical review

Article in peer-reviewed journal without IF
2012

Anihouvi, V.B., Kindossi, J.M., Hounhouigan, J.D.

Effets des procédés de transformation sur la valeur nutritionnelle des formulations de bouillies de complément à base de sorgho.

Article in peer-reviewed journal without IF
2012

Kayodé A.P.P., FUG Akogou, W.A Hounkpatin, D.J. Hounhouigan.

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Depuis 2005, le LSA se focalise sur la valorisation des produits et procédés traditionnels de transformation agroalimentaire au Bénin.

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