Victor Bienvenu Anihouvi

Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production

Victor Bienvenu Anihouvi, Esther Sakyi‐Dawson, G.S. Ayernor et al. · International Journal of Food Microbiology · 2007 · 86 citations

Food Fermentation, Cassava Fish, Food Microbiology +8

Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin

Victor Bienvenu Anihouvi, GS Ayernor, JD Hounhouigan et al. · African Journal of Food Agriculture Nutrition and Development · 2006 · 53 citations · Full text

Food Chemistry, Nutrition, Quality Characteristics +12

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

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