Sègla Wilfrid Padonou

The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties

Sègla Wilfrid Padonou, Christian Mestres, Mathurin Coffi Nago · Food Chemistry · 2004 · 89 citations

Food Chemistry, Agricultural Chemistry, Health Sciences +8

The microbiota of Lafun, an African traditional cassava food product

Sègla Wilfrid Padonou, Dennis Sandris Nielsen, Joseph D. Hounhouigan et al. · International Journal of Food Microbiology · 2009 · 82 citations

Nutrition, Food Fermentation, Food Mycology +4

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

Anna Greppi, Kalliopi Rantsiou, Sègla Wilfrid Padonou et al. · International Journal of Food Microbiology · 2013 · 65 citations · Full text

Biology, Fungal Diversity, Molecular Ecology +9

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella

Sègla Wilfrid Padonou, Ulrich Schillinger, Dennis Sandris Nielsen et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2009 · 51 citations

Cassava Fermentations, Mrs Agar, Microbial Systematics +13

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

Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou et al. · Food Microbiology · 2018 · 47 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +8