Yénoukounmè Euloge Kpoclou

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

Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou et al. · Food Control · 2021 · 32 citations · Full text

Risk Assessment, Management, Toxicology +7

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

Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

Oscar Zannou, Kouame Fulbert Oussou, Fadel Alamou et al. · Journal of Future Foods · 2024 · 26 citations · Full text

Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

Oscar Zannou, Dehouegnon Jerry Agossou, Yann Emmanuel Miassi et al. · International Journal of Gastronomy and Food Science · 2021 · 24 citations

Nutrition, Food Fermentation, Food Systems +9