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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

International journal of food microbiology, 2006-04, Vol.107 (3), p.304-309

2006

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Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin

African journal of biotechnology, 2016-03, Vol.15 (13), p.481-489

2016

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Comparative study of antifungal activities of six selected essential oils against fungal isolates from cheese wagashi in Benin

Pakistan journal of biological sciences, 2013-12, Vol.16 (23), p.1751-1757

2013

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Toxins and adhesion factors associated with Staphylococcus aureus strains isolated from diarrhoeal patients in Benin

African journal of biotechnology, 2010-02, Vol.9 (5), p.604-611

2010

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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Food microbiology, 2015-06, Vol.48, p.8-16

2015

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Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

International journal of food microbiology, 2016-02, Vol.218, p.96-104

2016

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Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

International journal of food microbiology, 2015-10, Vol.210, p.121-130

2015

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Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption

Ecology of food and nutrition, 2010-07, Vol.49 (4), p.279-297

2010

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Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.231-238

2013

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Quality Perceptions of Stakeholders in Beninese Export-Oriented Shrimp Chain

Journal of food protection, 2014-09, Vol.77 (9), p.1642-1648

2014

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Microbial contamination associated with the processing of tchachanga, a roasted meat product

African journal of biotechnology, 2013-05, Vol.12 (18), p.2449-2455

2013

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Hormonal influence on the in vitro bud burst of some cassava varieties and accessions from Benin

African journal of biotechnology, 2013-03, Vol.12 (13), p.1475-1481

2013

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Caractérisation phénotypique et génétique du riz africain (Oryza glaberrima Steud)

International journal of advanced research (Indore), 2018, Vol.6 (2), p.1389-1398

2018

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International journal of innovation and applied studies, 2016-10, Vol.18 (2), p.539-539

2016

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Potentiel de domestication des espèces de feuilles végétales utilisées comme emballages alimentaires au Bénin

International journal of innovation and applied studies, 2016-10, Vol.18 (2), p.539

2016

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Importance socioculturelle de Artocarpus altilis (Parkinson) Fosberg (Moraceae) au Sud-Bénin

Journal of applied biosciences (Nairobi), 2014-04, Vol.75 (1), p.6173

2014

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Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin

Journal of applied biosciences (Nairobi), 2014-04, Vol.75 (1), p.6239

2014

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Biodiversité des emballages-feuilles végétales utilisées dans l’artisanat agroalimentaire au Sud du Bénin

Journal of applied biosciences (Nairobi), 2014-01, Vol.72 (1), p.5810

2014

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Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin

Journal of applied biosciences (Nairobi), 2015-04, Vol.86 (1), p.7976

2015

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Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin

African journal of biotechnology, 2006-02, Vol.5 (3), p.265-272

2006

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Isolation and Quantification of Lactic Acid Bacteria from Traditional Fermented Products in Benin

2014

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Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Veterinary World, 2022-06, Vol.15 (6), p.1541-1549

2022

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Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter: Quality of Pentadesma butyracea butter

Journal of the science of food and agriculture, 2015-12, Vol.95 (15), p.3137-3143

2015

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Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

African journal of biotechnology, 2015-09, Vol.14 (39), p.2777-2785

2015

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Screening of the kernels of Pentadesma butyracea from various growing sites of Benin and evaluation of their antioxidant pigments content

African journal of biotechnology, 2015-09, Vol.14 (37), p.2724-2733

2015

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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

Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin

Comparative study of antifungal activities of six selected essential oils against fungal isolates from cheese wagashi in Benin

Toxins and adhesion factors associated with Staphylococcus aureus strains isolated from diarrhoeal patients in Benin

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

Quality Perceptions of Stakeholders in Beninese Export-Oriented Shrimp Chain

Microbial contamination associated with the processing of tchachanga, a roasted meat product

Hormonal influence on the in vitro bud burst of some cassava varieties and accessions from Benin

Caractérisation phénotypique et génétique du riz africain (Oryza glaberrima Steud)

Non-English title

Potentiel de domestication des espèces de feuilles végétales utilisées comme emballages alimentaires au Bénin

Importance socioculturelle de Artocarpus altilis (Parkinson) Fosberg (Moraceae) au Sud-Bénin

Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin

Biodiversité des emballages-feuilles végétales utilisées dans l’artisanat agroalimentaire au Sud du Bénin

Effet des opérations unitaires d’extraction sur le rendement et la qualité du beurre de Pentadesma butyracea produit en milieu traditionnel au Bénin

Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin

Isolation and Quantification of Lactic Acid Bacteria from Traditional Fermented Products in Benin

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter: Quality of Pentadesma butyracea butter

Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

Screening of the kernels of Pentadesma butyracea from various growing sites of Benin and evaluation of their antioxidant pigments content

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