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D J Hounhouigan

Showing results (1-10 of 6) with videos related to

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International Journal of Food Microbiology|January 18, 2006
Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in BeninP Azokpota, D J Hounhouigan, M C Nago
World Journal of Microbiology & Biotechnology|January 15, 2014
Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.
International Journal of Food Microbiology|June 1, 1993
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.
International Journal of Food Microbiology|February 9, 2005
Fate of aflatoxins and fumonisins during the processing of maize into food products in BeninP Fandohan, D Zoumenou, D J Hounhouigan, et al.
Mycotoxin Research|April 23, 2013
Cowpeas as growth substrate do not support the production of aflatoxin byAspergillus spP A Houssou, M Schmidt-Heydt, R Geisen, et al.
Ecology of Food and Nutrition|September 6, 2011
Preparation, consumption, and nutritional composition of west African cowpea dishesY E Madodé, P A Houssou, A R Linnemann, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
International Journal of Food Microbiology|January 18, 2006
Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in BeninP Azokpota, D J Hounhouigan, M C Nago
World Journal of Microbiology & Biotechnology|January 15, 2014
Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.
International Journal of Food Microbiology|June 1, 1993
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.
International Journal of Food Microbiology|February 9, 2005
Fate of aflatoxins and fumonisins during the processing of maize into food products in BeninP Fandohan, D Zoumenou, D J Hounhouigan, et al.
Mycotoxin Research|April 23, 2013
Cowpeas as growth substrate do not support the production of aflatoxin byAspergillus spP A Houssou, M Schmidt-Heydt, R Geisen, et al.
Ecology of Food and Nutrition|September 6, 2011
Preparation, consumption, and nutritional composition of west African cowpea dishesY E Madodé, P A Houssou, A R Linnemann, et al.
Pageof 1