Joseph D Hounhouigan

12PUBLICATIONS
47CO-AUTHORS
Food chemistry and food sensory scienceFood safety, traceability, certification and authenticityFish pests and diseasesFish physiology and geneticsCrop and pasture biomass and bioproducts
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Publications (12)

|Jul 17, 2023
B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review.

Sègla Wilfrid Padonou, Marcel Houngbédji, Mênouwesso Harold Hounhouigan

|Mar 30, 2023
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

Laurent Adinsi, Imayath Djibri-Moussa, Laurenda Honfozo

|Dec 20, 2021
Chemical hazards in smoked meat and fish.

Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny

|Jul 09, 2021
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.

Mahunan François Assogba, Ogouyôm Herbert Iko Afé, Roger Houèchénè Ahouansou

|Sep 30, 2020
Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi

|Jun 20, 2020
Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso.

Bazoin Sylvain Raoul Bazié, Adjima Bougma, Aminata Séré

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Frequent Collaborators

3 joint publications

Caroline Douny

3 joint publications

Victor Bienvenu Anihouvi

3 joint publications

Jacques Mahillon

2 joint publications

Valeria Galetti