|Baobab food products: a review on their composition and nutritional value|
FJ Chadare, AR Linnemann, JD Hounhouigan, MJR Nout, M Van Boekel
Critical Reviews in food science and Nutrition 49 (3), 254-274, 2008
|How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour|
N Akissoé, J Hounhouigan, C Mestres, M Nago
Food Chemistry 82 (2), 257-264, 2003
|Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo|
SC Kobawila, D Louembe, S Keleke, J Hounhouigan, C Gamba
African Journal of Biotechnology 4 (7), 689-696, 2005
|Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds|
KG Kaptso, YN Njintang, AE Komnek, J Hounhouigan, J Scher, ...
Journal of Food Engineering 86 (1), 91-99, 2008
|The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia|
C Parkouda, DS Nielsen, P Azokpota, L Ivette Irène Ouoba, ...
Critical Reviews in Microbiology 35 (2), 139-156, 2009
|Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in …|
CI Cercamondi, IM Egli, E Ahouandjinou, R Dossa, C Zeder, L Salami, ...
The American journal of clinical nutrition 92 (6), 1385-1392, 2010
|Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin|
G Vieira‐Dalodé, L Jespersen, J Hounhouigan, PL Moller, CM Nago, ...
Journal of Applied Microbiology 103 (2), 342-349, 2007
|Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer|
APP Kayodé, JD Hounhouigan, MJR Nout
LWT-Food Science and Technology 40 (5), 834-841, 2007
|Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production|
VB Anihouvi, E Sakyi-Dawson, GS Ayernor, JD Hounhouigan
International journal of food microbiology 116 (2), 287-291, 2007
|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 …|
CI Cercamondi, IM Egli, E Mitchikpe, F Tossou, C Zeder, JD Hounhouigan, ...
The Journal of nutrition 143 (9), 1376-1382, 2013
|Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product|
NH Akissoé, JD Hounhouigan, N Bricas, P Vernier, MC Nago, ...
|Quality of farmers’ varieties of sorghum and derived foods as perceived by consumers in Benin|
AP Polycarpe Kayodé, A Adegbidi, JD Hounhouigan, AR Linnemann, ...
Ecology of food and Nutrition 44 (4), 271-294, 2005
|Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin|
V Anihouvi, GS Ayernor, JD Hounhouigan, E Sakyi-Dawson
African Journal of Food, Agriculture, Nutrition and Development 6 (1), 1-15, 2006
|Prevalence of foodborne pathogens in food from selected African countries–A meta-analysis|
N Paudyal, V Anihouvi, J Hounhouigan, MI Matsheka, B Sekwati-Monang, ...
International journal of food microbiology 249, 35-43, 2017
|Indigenous knowledge and processing of Adansonia digitata L. food products in Benin|
FJ Chadare, JD Hounhouigan, AR Linnemann, MJR Nout, M Van Boekel
Ecology of food and nutrition 47 (4), 338-362, 2008
|Physical, chemical and microbiological changes during natural fermentation of" gowé", a sprouted or non sprouted sorghum beverage form West-Africa|
L Michodjehoun-Mestres, JD Hounhouigan, J Dossou, C Mestres
|Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects|
MC Nago, JD Hounhouigan, N Akissoe, E Zanou, C Mestres
International journal of food science & technology 33 (3), 307-315, 1998
|The microbiota of Lafun, an African traditional cassava food product|
SW Padonou, DS Nielsen, JD Hounhouigan, L Thorsen, MC Nago, ...
International journal of food microbiology 133 (1-2), 22-30, 2009
|Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in Benin|
APP Kayodé, AR Linnemann, JD Hounhouigan, MJR Nout, ...
Journal of agricultural and food chemistry 54 (1), 256-262, 2006
|Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and-independent methods|
A Greppi, K Rantsiou, W Padonou, J Hounhouigan, L Jespersen, ...
International journal of food microbiology 165 (2), 84-88, 2013