New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties.

Autor: Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Aïssi MV; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Zannou O; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Ayegnon BP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Badoussi ME; Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées Université Nationale des Sciences Technologies Ingénierie et Mathématiques Abomey Benin., Ballogou VY; Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi Université d'Abomey-Calavi Cotonou Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute Warsaw Poland., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Nov 20; Vol. 12 (2), pp. 907-920. Date of Electronic Publication: 2023 Nov 20 (Print Publication: 2024).

Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp.

Autor: Kpoclou YE; Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin.; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Adinsi L; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Anihouvi VB; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin., Douny C; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Brose F; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Igout A; Departement of biomedical and preclinical sciences, Faculty of Medicine, University of Liege, Liege, Belgium., Scippo ML; Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium., Hounhouigan DJ; School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Dec; Vol. 58 (12), pp. 4646-4653. Date of Electronic Publication: 2021 Jan 08.

Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

Autor: Iko Afé OH; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals and Health (FARAH) Veterinary Public Health University of Liège Liège Belgium.; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Assogba MF; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Anihouvi DGH; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin.; Laboratory of Food and Environmental Microbiology Earth and Life Institute - Applied Microbiology Louvain-la-Neuve Belgium., Boukari BS; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Douny C; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals and Health (FARAH) Veterinary Public Health University of Liège Liège Belgium., Kpoclou YE; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Amoussou Fagla B; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Igout A; Department of Biomedical and Preclinic Sciences Faculty of Medicine University of Liège Liège Belgium., Mahillon J; Laboratory of Food and Environmental Microbiology Earth and Life Institute - Applied Microbiology Louvain-la-Neuve Belgium., Anihouvi VB; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin., Scippo ML; Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals and Health (FARAH) Veterinary Public Health University of Liège Liège Belgium., Hounhouigan DJ; Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2020 Jul 19; Vol. 8 (9), pp. 4822-4830. Date of Electronic Publication: 2020 Jul 19 (Print Publication: 2020).

Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer.

Autor: Iko Afé OH; Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium.; School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Saegerman C; Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (Urear-uliege), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Center, Liège, Belgium., Kpoclou YE; School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Anihouvi VB; School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Douny C; Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium., Igout A; Department of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium., Mahillon J; Applied Microbiology, Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Louvain-la-Neuve, Belgium., Hounhouigan DJ; School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Scippo ML; Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2020 May; Vol. 37 (5), pp. 742-752. Date of Electronic Publication: 2020 Feb 24.

Microbiological characteristics of smoked and smoked-dried fish processed in Benin.

Autor: Anihouvi DGH; Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering UCLouvain Louvain-la-Neuve Belgium.; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Kpoclou YE; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Abdel Massih M; Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering UCLouvain Louvain-la-Neuve Belgium., Iko Afé OH; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin.; Laboratory of Food Analysis, Faculty of Veterinary Medicine ULiège, Sart-Tilman Liège Belgium., Assogba MF; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Covo M; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Scippo ML; Laboratory of Food Analysis, Faculty of Veterinary Medicine ULiège, Sart-Tilman Liège Belgium., Hounhouigan DJ; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Anihouvi V; Laboratory of Food Sciences, Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Benin., Mahillon J; Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering UCLouvain Louvain-la-Neuve Belgium.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2019 Apr 22; Vol. 7 (5), pp. 1821-1827. Date of Electronic Publication: 2019 Apr 22 (Print Publication: 2019).