Akissoe NH - Search Results

1

Development of starter culture for improved processing of Lafun, an African fermented cassava food product.

Padonou SW, Nielsen DS, Akissoe NH, Hounhouigan JD, Nago MC, Jakobsen M. Padonou SW, et al. Among authors: akissoe nh. J Appl Microbiol. 2010 Oct;109(4):1402-10. doi: 10.1111/j.1365-2672.2010.04769.x. Epub 2010 Jun 10. J Appl Microbiol. 2010. PMID: 20553347

2

Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties.

Mestres C, Dorthe S, Akissoé N, Hounhouigan JD. Mestres C, et al. Plant Foods Hum Nutr. 2004 Summer;59(3):93-9. doi: 10.1007/s11130-004-0028-z. Plant Foods Hum Nutr. 2004. PMID: 15678714

3

Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.

Akissoe N, Mestres C, Hounhouigan J, Nago M. Akissoe N, et al. J Agric Food Chem. 2005 Apr 6;53(7):2552-7. doi: 10.1021/jf040265n. J Agric Food Chem. 2005. PMID: 15796594

4

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.

Agbobatinkpo PB, Thorsen L, Nielsen DS, Azokpota P, Akissoe N, Hounhouigan JD, Jakobsen M. Agbobatinkpo PB, et al. Int J Food Microbiol. 2013 May 15;163(2-3):231-8. doi: 10.1016/j.ijfoodmicro.2013.02.008. Epub 2013 Feb 27. Int J Food Microbiol. 2013. PMID: 23571124

5

Effect of storage conditions on microbiological and physicochemical quality of shea butter.

Honfo F, Hell K, Akissoé N, Coulibaly O, Fandohan P, Hounhouigan J. Honfo F, et al. J Food Sci Technol. 2011 Jun;48(3):274-9. doi: 10.1007/s13197-010-0150-x. Epub 2010 Oct 28. J Food Sci Technol. 2011. PMID: 23572746 Free PMC article.

6

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

Akissoé NH, Sacca C, Declemy AL, Bechoff A, Anihouvi VB, Dalodé G, Pallet D, Fliedel G, Mestres C, Hounhouigan JD, Tomlins KI. Akissoé NH, et al. J Sci Food Agric. 2015 Jul;95(9):1876-84. doi: 10.1002/jsfa.6892. Epub 2014 Oct 7. J Sci Food Agric. 2015. PMID: 25171784

7

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin.

Adinsi L, Akissoé NH, Dalodé-Vieira G, Anihouvi VB, Fliedel G, Mestres C, Hounhouigan JD. Adinsi L, et al. Among authors: akissoe nh. Food Sci Nutr. 2015 Jan;3(1):1-9. doi: 10.1002/fsn3.166. Epub 2014 Dec 2. Food Sci Nutr. 2015. PMID: 25649142 Free PMC article.

8

Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.

Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, Hounhouigan DJ, Jespersen L. Houngbédji M, et al. Food Microbiol. 2018 Dec;76:267-278. doi: 10.1016/j.fm.2018.06.005. Epub 2018 Jun 9. Food Microbiol. 2018. PMID: 30166150

9

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.

Bouniol A, Adinsi L, Padonou SW, Hotegni F, Gnanvossou D, Tran T, Dufour D, Hounhouigan DJ, Akissoé N. Bouniol A, et al. Int J Food Sci Technol. 2021 Mar;56(3):1278-1288. doi: 10.1111/ijfs.14902. Epub 2020 Nov 28. Int J Food Sci Technol. 2021. PMID: 33776235 Free PMC article.

10

Boiled yam end-user preferences and implications for trait evaluation.

Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, Hounhouigan JD, Fliedel G, Akissoe NH. Honfozo L, et al. Among authors: akissoe nh. Int J Food Sci Technol. 2021 Mar;56(3):1447-1457. doi: 10.1111/ijfs.14707. Epub 2020 Jul 25. Int J Food Sci Technol. 2021. PMID: 33776245 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

29 results

Search Page

Filters