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Exploratory and multidisciplinary survey of the cowpea network in Tolon-Kumbungu district of Ghana: A food sovereignty perspective.

Article in peer-reviewed journal without IF
2009

Quaye W., Adofo K., Madode Y.E. and Abizari A.-R.

Small scale production and storage quality of dry-milled degermed maize products for tropical countries.

Article in peer-reviewed journal without IF
2009

Mestres C., Davo K., Hounhouigan D.J.

Evaluation des performances techniques d’un granuleur mécanique pour la production de wassa-wassa, un couscous à base de cossette d’igname.

Article in peer-reviewed journal without IF
2008

Dédédji M.M., Ahouansou R. & Hounhouigan D.J.

Evaluation des performances techniques d’un granuleur mécanique pour la production d’attièkè (couscous de manioc) au Bénin.

Article in peer-reviewed journal without IF
2008

Dédédji M.M., Ahouansou R. & Hounhouigan D.J.

Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé, a sour beverage from Benin.

Article in peer-reviewed journal without IF
2008

Vieira-Dalodé G., Madode Y.E. , Hounhouigan D. J., Jespersen, L., Jakobsen M.

Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin.

Article in peer-reviewed journal without IF
2008

Azokpota P., Hounhouigan D.J., Annan N. T., Nago C.M. and Jakobsen M.

Biodiversity of predominant Bacillus isolated from afitin, iru and sonru at different fermentation time.

Article in peer-reviewed journal without IF
2007

Azokpota, P., Moller, P.L., Hounhouigan, D.J and Jakobsen, M.

Quality characteristics of lanhouin: a traditionally processed fermented fish product in the Republic of Benin.

Article in peer-reviewed journal without IF
2006

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

Esterase and protease activities of Bacillus spp from afitin, iru and sonru, three African locust bean (Parkia biglobosa) condiments from Benin

Article in peer-reviewed journal without IF
2006

Azokpota P., Hounhouigan J. D., Nago M. C. and Jakobsen M.

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo.

Article in peer-reviewed journal without IF
2005

Kobawila C., Louembe  D., Keleke S., Hounhouigan J. & Gamba C.

Physical, chemical and microbiological changes during natural fermentation of gowé, a sprouted or non sprouted sorghum beverage from West Africa.

Article in peer-reviewed journal without IF
2005

Michodjehoun-Mestres L., Hounhouigan D.J., Dossou J., Mestres C.

Influence de différentes conditions de pré-cuisson sur la qualité des farines et pâtes de cossettes d’igname (Dioscorea cayenensis-rotundata)

Article in peer-reviewed journal without IF
2004

Kayodé A.P.P., Hounhouigan D.J., Akissoe N., Méot J.M., Mestres C.

Les caractéristiques culinaires et organoleptiques des ignames recherchées en milieu urbain au Bénin.

Article in peer-reviewed journal without IF
2003

Hounhouigan D.J., Kayodé P., Bricas N. Nago M.

Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and ‘amala’ a flour derived product.

Article in peer-reviewed journal without IF
2001

Akissoé N. Hounhouigan D.J., Bricas N., Vernier P, Nago C.M., Olorunda O.A.

L’aklui sec : un petit déjeuner prêt à l’emploi : expérience d’une production artisanale au Bénin.

Article in peer-reviewed journal without IF
2000

Mestres C., Hounhouigan D.J., Nago C.M.

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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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