Laurent Adinsi

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Laurent Adinsi, Noël Akissoé, Andrés Escobar et al. · Food Science & Nutrition · 2019 · 36 citations · Full text

Food Chemistry, Nutrition, Traditional Gari +14

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

Laurent Adinsi, Noël Akissoé, Générose Dalodé‐Vieira et al. · Food Science & Nutrition · 2014 · 29 citations · Full text

Food Chemistry, Nutrition, Food Choice +13

Boiled yam end‐user preferences and implications for trait evaluation

Laurenda Honfozo, Laurent Adinsi, Alexandre Bouniol et al. · International Journal of Food Science & Technology · 2020 · 29 citations · Full text

Food Chemistry, Nutrition, Behavioral Sciences +15

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering

Laurent Adinsi, Christian Mestres, Noël Akissoé et al. · Food Control · 2017 · 26 citations

Food Fermentation, Agricultural Economics, Food Quality Assurance +12

Food quality profile of pounded yam and implications for yam breeding

Bolanle Otegbayo, Oroniran Oluyinka, Abiola Tanimola et al. · Journal of the Science of Food and Agriculture · 2023 · 20 citations · Full text