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Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso

PloS one, 2022-12, Vol.17 (12), p.e0278712-e0278712

2022

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Combining Parallel and Exploratory Factor Analysis in Identifying Relationship Scales in Secondary Data

Marriage & family review, 2015-01, Vol.51 (5), p.385-395

2015

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BEG spin-1 model with random exchange magnetic interactions for spin-crossover solids

Journal of physics. Condensed matter, 2023-11, Vol.35 (45), p.455704

2023

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Predicting balsam fir mortality in boreal stands affected by spruce budworm

Forest ecology and management, 2021-09, Vol.496, p.119408, Article 119408

2021

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Atypical Inter-Volunteer Conflict Management

Open journal of social sciences, 2024, Vol.12 (10), p.434-451

Houngue, Djidjoho Isaac

2024

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Towards a New Type of Social Support for Expatriates

Journal of human resource and sustainability studies, 2024, Vol.12 (3), p.652-668

Houngue, Djidjoho Isaac

2024

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Testing the suitability of Marginal Distribution Sampling as a gap‐filling method using some meteorological data from seven sites in West Africa

Meteorological applications, 2023-09, Vol.30 (5), p.n/a

2023

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Meteorological conditions and second-order moments of wind speed components over a nonuniform terrain in Dangbo, southeastern Benin

Meteorology and atmospheric physics, 2024-12, Vol.136 (6), p.47, Article 47

2024

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B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Journal of food science, 2023-08, Vol.88 (8), p.3155-3188

2023

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Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium

Nutrients, 2023-03, Vol.15 (6), p.1314

2023

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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review

Food and chemical toxicology, 2020-07, Vol.141, p.111372, Article 111372

2020

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Composition, nutritional value, and uses of Ricinodendron heudelotii, Vitex doniana, and Cleome gynandra seed oil, three indigenous oil species sources of omega 3, 6, and 9 fatty acids: A review

Engineering reports (Hoboken, N.J.), 2022-09, Vol.4 (9), p.n/a

2022

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Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

Food science & nutrition, 2019-09, Vol.7 (9), p.2781-2795

2019

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Wavelet Analysis of the Interconnection between Atmospheric Aerosol Types and Direct Irradiation over Cameroon

Advances in meteorology, 2022-09, Vol.2022, p.1-15

2022

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Food science & nutrition, 2019-10, Vol.7 (10), p.3338-3348

2019

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

Journal of the science of food and agriculture, 2022-01, Vol.102 (2), p.851-861

2022

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Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa

Legume science, 2022-03, Vol.4 (1), p.n/a

2022

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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

Legume science, 2020-06, Vol.2 (2), p.n/a

2020

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Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

International journal of food science & technology, 2021-03, Vol.56 (3), p.1278-1288

2021

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Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin

Foods, 2023-01, Vol.12 (2), p.263

2023

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Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2020-05, Vol.37 (5), p.742-752

2020

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Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish (Pseudotolithus Sp)

Journal of culinary science & technology, 2024-09, Vol.22 (5), p.1044-1060

2024

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

Cogent food & agriculture, 2019, Vol.5 (1), p.1641255

2019

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

Food control, 2021-08, Vol.126, p.108089, Article 108089

2021

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Bethe lattice approach and relaxation dynamics study of spin-crossover materials

Applied physics. A, Materials science & processing, 2015-07, Vol.120 (1), p.309-320

2015

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Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso

Combining Parallel and Exploratory Factor Analysis in Identifying Relationship Scales in Secondary Data

BEG spin-1 model with random exchange magnetic interactions for spin-crossover solids

Predicting balsam fir mortality in boreal stands affected by spruce budworm

Atypical Inter-Volunteer Conflict Management

Towards a New Type of Social Support for Expatriates

Testing the suitability of Marginal Distribution Sampling as a gap‐filling method using some meteorological data from seven sites in West Africa

Meteorological conditions and second-order moments of wind speed components over a nonuniform terrain in Dangbo, southeastern Benin

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium

Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review

Composition, nutritional value, and uses of Ricinodendron heudelotii, Vitex doniana, and Cleome gynandra seed oil, three indigenous oil species sources of omega 3, 6, and 9 fatty acids: A review

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

Wavelet Analysis of the Interconnection between Atmospheric Aerosol Types and Direct Irradiation over Cameroon

Sensory and physicochemical profiling of traditional and enriched gari in Benin

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

Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin

Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer

Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish (Pseudotolithus Sp)

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

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

Bethe lattice approach and relaxation dynamics study of spin-crossover materials

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