Publications – LSA

Quality perceptions of stakeholders in Beninese export-oriented shrimp chain

Article in peer-reviewed journal with IF
2014

Dabadé, D.S., den Besten, H.M.W., Azokpota, P., Nout, M.J.R., Hounhouigan, D.J., Zwietering, M.H.

Diversity of yeasts in Otchè, a traditional starter used in fermentation of an opaque sorghum beer « chakpalo

Article in peer-reviewed journal with IF
2014

Djegui K.Y., Kayode A.P.P., Atchade R., Gachomo E.W., Kotchoni S.O., D.J. Hounhouigan

Biochemical characterization and growth patterns of new yeast isolates

Article in peer-reviewed journal with IF
2014

Djegui K.Y., Gachomo E.W., Hounhouigan D.J., Kayode A.P.P., Kotchoni S.O.

Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment

Article in peer-reviewed journal with IF
2014

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

Indigenous Knowledge on Landraces and Fonio-Based Food in Benin

Article in peer-reviewed journal with IF
2014

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

Nutritional composition of shea products and chemical properties of shea butter: a review

Article in peer-reviewed journal with IF
2014

F.G. Honfo, N. Akissoe, A. Linnemann, M. Soumanou, M.A.J.S. van Boekel

Biodiversity of aerobic Endospore-Forming Bacterial species occurring in Yanyanku and ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.

Article in peer-reviewed journal with IF
2013

Agbobatinkpo B.P., Thorsen L., Nielsen D., Azokpota P., Akissoe N., Hounhouigan D.J., Mogens Jakobsen

Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces.

Article in peer-reviewed journal with IF
2013

Ballogou V, Sagbo FS, Soumanou MM, Manful JT, Toukourou F and JD Hounhouigan

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values.

Article in peer-reviewed journal with IF
2013

Amoussa-Hounkpatin W, Mouquet-Rivier C, Kayode P, Hounhouigan J, Avallone S.,

Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA

Article in peer-reviewed journal with IF
2013

Cercamondi C.I., Egli I.M., Mitchikpè E., Tossou F.,Hessou J., Zeder C., J.D. Hounhouigan and R.F. Hurrell.

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals1–3.

Article in peer-reviewed journal with IF
2013

Cercamondi C.I., Egli I.M., Mitchikpè E., Tossou F., Hessou J., Zeder C., J.D. Hounhouigan and R.F. Hurrell.

Characteristics of traditionally processed shea kernels and butter.

Article in peer-reviewed journal with IF
2013

F.G. Honfo, A. Linnemann, N. Akissoe, M. Soumanou, M.A.J.S. van Boekel

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

Article in peer-reviewed journal with IF
2013

Greppi G., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., L. Cocolin.

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.

Article in peer-reviewed journal with IF
2013

Greppi G., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., L. Cocolin.

Enhancing the digestibility of cowpea (Vigna unguiculata) by the traditional processing and fermentation.

Article in peer-reviewed journal with IF
2013

Madodé Y.E., Nout M.J.R., Evert-Jan Bakker, Linnemann A.R., Hounhouigan D.J., and van Boekel M.A.J.S.

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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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