| 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 | 38 | 2019 |
| 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 | 33 | 2020 |
| 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 | 32 | 2014 |
| 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 | 28 | 2019 |
| 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 | 26 | 2021 |
| 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 | 25 | 2021 |
| 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 | 19 | 2022 |
| 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 | 15 | 2020 |
| 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 | 15 | 2012 |
| 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, ... | 14 | 2013 |
| 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 | 11 | 2022 |
| 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 | 11 | 2020 |
| 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 | 11 | 2013 |
| 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 | 9 | 2020 |
| Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes OH Iko Afe, MF Assogba, DGH Anihouvi, BS Boukari, C Douny, ... Food Science & Nutrition 8 (9), 4822-4830, 2020 | 9 | 2020 |
| 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 | 8 | 2019 |
| 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 | 5 | 2020 |
| 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, ... | 5 | 2019 |
| 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 | 4 | 2021 |
| 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 | 3 | 2021 |
