Mahunan François Assogba

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih et al. · Food Science & Nutrition · 2019 · 34 citations · Full text

Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin

Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé et al. · Cogent Food & Agriculture · 2019 · 27 citations · Full text

Aquatic Food System, Traditional Kiln, Quality Attributes +12

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Mahunan François Assogba et al. · Journal of Food Safety · 2019 · 22 citations · Full text

Food Contamination, Escherichia Coli, Food Processing Facilities +20

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

Mahunan François Assogba, Ogouyôm Herbert Iko Afé, Roger Houêchéné Ahouansou et al. · Journal of the Science of Food and Agriculture · 2021 · 18 citations · Full text

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi et al. · Food Science & Nutrition · 2020 · 10 citations · Full text