Microbiological changes in naturally fermented cassava fish ( Pseudotolithus sp.) for lanhouin production von Anihouvi, V.B., Sakyi-Dawson, E., Ayernor, G.S., Hounhouigan, J.D.

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Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin von Iko Afé, O.H., Anihouvi, D.G., Assogba, M.F., Anihouvi, E.L., Kpoclou, Y.E., Douny, C., Mahillon, J., Anihouvi, V.B., Scippo, M-L., Hounhouigan, D.J.

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Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products von Assogba, Mahunan François, Afé, Ogouyôm Herbert Iko, Ahouansou, Roger Houèchénè, Anihouvi, Dona Gildas Hippolyte, Kpoclou, Yénoukounmè Euloge, Djago, Dieudonné, Douny, Caroline, Igout, Ahmed, Mahillon, Jacques, Hounhouigan, Djidjoho Joseph, Scippo, Marie‐Louise, Anihouvi, Victor Bienvenu

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Preservation practices and quality perception of shrimps along the local merchandising chain in Benin von E, Y Kpoclou, V, B Anihouvi, M, L Scippo, J, D Hounhouigan

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Microbial contamination associated with the processing of tchachanga, a roasted meat product von Anihouvi, DGH, Kayode, APP, Anihouvi, V B, Azokpota, P, Kotchoni, SO, Hounhouigan, D J

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Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in Benin von Akpo-Djènontin, D. O. O., Anihouvi, V. B., Vissoh, V. P., Gbaguidi, F., Soumanou, M.

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Evaluation of mineral composition of endogenous and improved varieties of maize (Zea mays) cultivated in Southern Benin von A., J. Semassa, V., B. Anihouvi, S., W. Padonou, D., Aly, A., Adjanohoun, L., Baba-Moussa

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EFFECT OF FERTILIZATION AND HARVESTING TIME ON ANTIOXIDANT ACTIVITY OF THREE LEAFY VEGETABLES COMMONLY USED IN BENIN von Sossa-Vihotogbé, Carole N. A, Akissoe, N. H, Anihouvi, V. B, Ahohuendo, B. C, Ahanchede, A, Hounhouigan, D. J

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QUALITY CHARACTERISTICS OF LANHOUIN : A TRADITIONALLY PROCESSED FERMENTED FISH PRODUCT IN THE REPUBLIC OF BENIN von Anihouvi VB , Ayernor GS. , Hounhouigan.JD and E Sakyi-Dawson

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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin von Sossa-Vihotogbe, C.N.A, Akissoe, N.H, Anihouvi, V.B, Ahohuendo, B.C, Ahanchede, A, Hounhouigan, D.J

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Application of Response Surface Methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) dur... von Anihouvi, V B, Afoakwa, E O, Sakyi-Dawson, E, Ayernor, G S, Hounhouigan, J D

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Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into Lanhouin von Anihouvi, V B, Saalia, F, Sakyi-Dawson, E, Ayernor, G S, Hounhouigan, J D

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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin von Sossa-Vihotogbé, CNA, Akissoe, NH, Anihouvi, VB, Ahohuendo, BC, Ahanchede, A, Hounhouigan, DJ

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