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Yénoukounmè Euloge KPOCLOU
Yénoukounmè Euloge KPOCLOU
Ecole des Scienes et Techniques de Conservation et de Transformation des Produits Agricoles (ESTCTPA
Verified email at una.bj
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Cited by
Year
Microbiological characteristics of smoked and smoked–dried fish processed in Benin
DGH Anihouvi, YE Kpoclou, M Abdel Massih, OH Iko Afé, MF Assogba, ...
Food science & nutrition 7 (5), 1821-1827, 2019
402019
Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review
OHI Afé, C Douny, YE Kpoclou, A Igout, J Mahillon, V Anihouvi, ...
Food and chemical toxicology 141, 111372, 2020
392020
Chemical hazards in smoked meat and fish
OH Iko Afe, YE Kpoclou, C Douny, VB Anihouvi, A Igout, J Mahillon, ...
Food science & nutrition 9 (12), 6903-6922, 2021
322021
Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
EY Kpoclou, VB Anihouvi, P Azokpota, MM Soumanou, C Douny, F Brose, ...
Food Additives & Contaminants: Part A 31 (7), 1212-1218, 2014
322014
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
MF Assogba, DGH Anihouvi, OH Iko Afé, YE Kpoclou, J Mahillon, ...
Cogent Food & Agriculture 5 (1), 1641255, 2019
312019
Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers
OHI Afé, C Saegerman, YE Kpoclou, C Douny, A Igout, J Mahillon, ...
Food Control 126, 108089, 2021
282021
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products
MF Assogba, OHI Afé, RH Ahouansou, DGH Anihouvi, YE Kpoclou, ...
Journal of the Science of Food and Agriculture 102 (2), 851-861, 2022
212022
Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
O Zannou, DJ Agossou, Y Miassi, OB Agani, MD Aisso, IB Chabi, ...
International Journal of Gastronomy and Food Science 27, 100450, 2022
182022
Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer
OH Iko Afé, C Saegerman, YE Kpoclou, VB Anihouvi, C Douny, A Igout, ...
Food Additives & Contaminants: Part A 37 (5), 742-752, 2020
152020
Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish-based condiment from West Africa
VB Anihouvi, EY Kpoclou, JD Hounhouigan
African Journal of Microbiology Research 6 (22), 4767-4774, 2012
152012
Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets.
EY Kpoclou, VB Anihouvi, P Azokpota, MM Soumanou, G Daube, ...
142013
Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin
DGH Anihouvi, YE Kpoclou, MF Assogba, OH Iko Afé, G Lègba, ...
Journal of Food safety 40 (1), e12731, 2020
132020
Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes
OH Iko Afé, MF Assogba, DGH Anihouvi, BS Boukari, C Douny, ...
Food Science & Nutrition 8 (9), 4822-4830, 2020
112020
Preservation practices and quality perception of shrimps along the local merchandising chain in Benin
EY Kpoclou, VB Anihouvi, ML Scippo, DJ Hounhouigan
African Journal of Agricultural Research 8 (26), 3405-3414, 2013
112013
Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin
OHI Afé, DG Anihouvi, MF Assogba, EL Anihouvi, YE Kpoclou, C Douny, ...
Journal of Food Composition and Analysis 92, 103549, 2020
92020
Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger
R Boubacar Seydou, AK Harouna, YE Kpoclou, C Douny, F Brose, ...
Food Science & Nutrition 7 (10), 3293-3301, 2019
82019
Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp
YE Kpoclou, L Adinsi, VB Anihouvi, C Douny, F Brose, A Igout, ML Scippo, ...
Journal of Food Science and Technology, 1-8, 2021
52021
Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes
MF Assogba, EL Anihouvi, L Adinsi, BS Boukary, YE Kpoclou, J Mahillon, ...
Journal of Aquatic Food Product Technology 30 (4), 378-391, 2021
52021
Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork
MF Assogba, YE Kpoclou, R Houêchéné Ahouansou, A Dalode, E Sanya, ...
Journal of Food Processing and Preservation 44 (8), e14562, 2020
52020
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food Agric 5: 1–13
MF Assogba, DGH Anihouvi, OH Iko Afé, YE Kpoclou, J Mahillon, ...
52019
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