Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin von Lalèyè, Flora T F, Fanou-Fogny, Nadia, Chadare, Flora J, Madodé, Yann E, Kayodé, Polycarpe A P, Hounhouigan, Djidjoho J

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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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Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review von Chabi, Ifagbémi Bienvenue, Zannou, Oscar, Dedehou, Emmanuelle S.C.A., Ayegnon, Bernolde Paul, Oscar Odouaro, Oloudé B., Maqsood, Sajid, Galanakis, Charis M., Pierre Polycarpe Kayodé, Adéchola

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New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties von Chabi, Ifagbémi Bienvenue, Aïssi, Midimahu Vahid, Zannou, Oscar, Kpoclou, Yénoukounmè E., Ayegnon, Bernolde Paul, Badoussi, Marius Eric, Ballogou, Vénérande Y., Goksen, Gulden, Mousavi Khaneghah, Amin, Kayodé, Adéchola P. Polycarpe

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Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822) von Désiré Adéyèmi, Adékambi, Polycarpe Kayodé, Adéchola P., Morelle Atcheon, Inon, Bienvenue Chabi, Ifagbemi, Rob Nout, Martinus J., Linnemann, Anita R.

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Screening local feed ingredients of Benin, West Africa, for fish feed formulation von Adéyèmi, Adékambi Désiré, Kayodé, Adéchola P. Polycarpe, Chabi, Ifagbemi Bienvenue, Odouaro, Oloudé B. Oscar, Nout, Martinus J.R., Linnemann, Anita R.

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Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility von Greffeuille, Valérie, Polycarpe Kayodé, A.P., Icard-Vernière, Christèle, Gnimadi, Muriel, Rochette, Isabelle, Mouquet-Rivier, Claire

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Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant von Akogou, Folachodé U G, Besten, Heidy M W den, Kayodé, A P Polycarpe, Fogliano, Vincenzo, Linnemann, Anita R

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Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values von Amoussa-Hounkpatin, Waliou, Mouquet-Rivier, Claire, Kayodé, Adéchola Pierre Polycarpe, Hounhouigan, Joseph Djidjoho, Avallone, Sylvie

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Physicochemical characterization and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin von Ayegnon, Bernolde Paul, Chabi, Ifagbémi Bienvenue, Akogou, Folachodé Ulrich Gildas, Kayodé, Adéchola Pierre Polycarpe

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Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges von Kayode, A.P.P, Linnemann, A.R, Nout, M.J.R, Boekel, M.A.J.S. van

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Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product Biofunctionality von Kayodé, A. P. Polycarpe, Mertz, Christian, Guyot, Jean-Pierre, Brat, Pierre, Mouquet-Rivier, Claire

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Extraction methods and food uses of a natural red colorant from dye sorghum von Akogou, Folachodé UG, Kayodé, AP Polycarpe, den Besten, Heidy MW, Linnemann, Anita R

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Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review von Chadare, Flora J, Madode, Yann E, Fanou‐Fogny, Nadia, Kindossi, Janvier M, Ayosso, Juvencio OG, Honfo, S Hermann, Kayodé, AP Polycarpe, Linnemann, Anita R, Hounhouigan, D Joseph

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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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Physicochemical and Nutritional Potential of Fifteen Sorghum Cultivars from Burkina Faso von Bazié, David, Dibala, Crépin Ibingou, Kondombo, Clarisse Pulcherie, Diao, Mamounata, Konaté, Kiessoun, Sama, Hemayoro, Kayodé, Adéchola Pierre Polycarpe, Dicko, Mamoudou H

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Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou von Gbenou, Joachim, Kayodé, Adéchola Pierre Polycarpe, Sina, Haziz, N’tcha, Christine, Baba Moussa, Lamine

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Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer von Kadjogbe, Yves Djegui, Adechola, Pierre Polycarpe Kayode, Emile, Sedjro Tokpohozin, Emma, W Gachomo, Simeon, O Kotchoni, Joseph, Djidjoho Hounhouigan

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Local agro-ecological condition-based food resources to promote infant food security: a case study from Benin von Chadare, Flora Josiane, Fanou Fogny, Nadia, Madode, Yann Eméric, Ayosso, Juvencio Odilon G., Honfo, Sèwanou Hermann, Kayodé, Folachodé Pierre Polycarpe, Linnemann, Anita Rachel, Hounhouigan, Djidjoho Joseph

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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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