Joseph D. Hounhouigan

Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin

P. Fandohan, D. Zoumenou, Joseph D. Hounhouigan et al. · International Journal of Food Microbiology · 2004 · 203 citations

Food Chemistry, Mycotoxin Formation, Food Mycology +8

Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds

Kuaté Giscard Kaptso, Y. N. Njintang, A.E. Komnek et al. · Journal of Food Engineering · 2007 · 140 citations

Food Chemistry, Engineering, Health Sciences +12

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Colin I. Cercamondi, Ines Egli, Evariste Comlan Mitchikpè et al. · Journal of Nutrition · 2013 · 126 citations · Full text

Nutrition, Nutrient Bioavailability, Body Composition +9

Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin

Paulin Azokpota, Joseph D. Hounhouigan, Mathurin Coffi Nago · International Journal of Food Microbiology · 2006 · 120 citations

Food Chemistry, Food Fermentation, African Locust Bean +11

Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women

Colin I. Cercamondi, Ines Egli, Ella Ahouandjinou et al. · American Journal of Clinical Nutrition · 2010 · 115 citations · Full text

Nutrition, Iron Metabolism, Young Beninese Women +7