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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Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer von Kayodé, A.P.P., Hounhouigan, J.D., Nout, M.J.R.

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Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese... von Cercamondi, Colin I, Egli, Ines M, Ahouandjinou, Ella, Dossa, Romain, Zeder, Christophe, Salami, Lamidhi, Tjalsma, Harold, Wiegerinck, Erwin, Tanno, Toshihiko, Hurrell, Richard F, Hounhouigan, Joseph, Zimmermann, Michael B

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Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer von J.M. Kindossi, J.M. Kindossi, O.O.D. Akpo-Djenontin, O.O.D. Akpo-Djenontin, V.B. Anihouvi, V.B. Anihouvi, N. Akissoé, N. Akissoé, A.L Declemy, A.L Declemy, G. Vieira-Dalodé, G. Vieira-Dalodé, K. Tomlins, K. Tomlins, D. Pallet, D. Pallet, J.D. Hounhouigan, J.D. Hounhouigan

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Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum von Kayodé, A. P. Polycarpe, Nout, M. J. Rob, Linnemann, Anita R, Hounhouigan, Joseph D, Berghofer, Emmerich, Siebenhandl-Ehn, Susanne

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Development of starter culture for improved processing of Lafun, an African fermented cassava food product von Padonou, S.W., Nielsen, D.S., Akissoe, N.H., Hounhouigan, J.D., Nago, M.C., Jakobsen, M.

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Genetic and Environmental Impact on Iron, Zinc, and Phytate in Food Sorghum Grown in Benin von Kayodé, A. P. Polycarpe, Linnemann, Anita R, Hounhouigan, Joseph D, Nout, Martinus J. R, van Boekel, Martinus A. J. S

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Development of starter culture for improved processing of Lafun, an African fermented cassava food product: Starter for Lafun processing von Padonou, S.W., Nielsen, D.S., Akissoe, N.H., Hounhouigan, J.D., Nago, M.C., Jakobsen, M.

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Microbiota of Tayohounta, a fermented baobab flavour food of Benin von Chadare, F.J, Jonkman, J, Wolkers-Rooijackers, J.C.M, Nout, M.J.R, Hounhouigan, J.D, Zwietering, M.H

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Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties von Mestres, C, Dorthe, S, Akissoe, N, Hounhouigan, J.D

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Household production of sorghum beer in Benin: technological and socio-economic aspects von Kayodé, A.P. Polycarpe, Hounhouigan, D. Joseph, Nout, Martinus J.R., Niehof, Anke

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Diversity and food quality properties of farmers' varieties of sorghum from Bénin von Kayodé, AP Polycarpe, Linnemann, Anita R, Nout, MJ Rob, Hounhouigan, Joseph D, Stomph, Tjeerd Jan, Smulders, Marinus JM

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Diversity and food quality properties of farmers' varieties of sorghum from Bénin von Kayodé, A.P.P, Linnemann, A.R, Nout, M.J.R, Hounhouigan, J.D, Stomph, T.J, Smulders, M.J.M

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