N. Akissoé

发表

Diversity and nutritional value of foods consumed by children in two agro-ecological zones of Benin.

J. Hounhouigan, K. Hell, Romain A. M. Dossa, 2010 .

Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review

A. Linnemann, M. V. van Boekel, M. Soumanou, 2014, Critical reviews in food science and nutrition.

Sensory and physicochemical profiling of traditional and enriched gari in Benin

D. Dufour, N. Akissoé, G. Fliedel, 2019, Food science & nutrition.

Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin

A. Ahanchede, N. Akissoé, D. Hounhouigan, 2013, African Journal of Food, Agriculture, Nutrition and Development.

Effects of packaging and ripeness on plantain flour characteristics during storage

M. Dekker, N. Akissoé, E. Togbe, 2022, Food science & nutrition.

Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product

P. Vernier, J. Hounhouigan, N. Akissoé, 2001 .

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

N. Akissoé, D. Hounhouigan, Laurent Adinsi, 2021, Legume Science.

Decision letter for "Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo'"

J. Hounhouigan, N. Akissoé, L. Dahdouh, 2021, International Journal of Food Science & Technology.

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

J. Hounhouigan, N. Akissoé, C. Mestres, 2003 .

Development of starter culture for improved processing of Lafun, an African fermented cassava food product

M. Jakobsen, J. Hounhouigan, N. Akissoé, 2010, Journal of applied microbiology.

Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time

R. Aluko, N. Akissoé, M. Baco, 2020 .

Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering

N. Akissoé, C. Mestres, N. Durand, 2017 .

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

Bernard Cuq, Andrés Escobar, Eric Rondet, 2020, International journal of food science & technology.

International Journal of Agriculture and Environmental Research

N. Akissoé, D. Hounhouigan, J. Kindossi, 2017 .

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

K. Tomlins, B. Bennett, N. Ayessou, 2014, Food chemistry.

Effect of processing conditions on cyanide content and colour of cassava flours from West Africa

N. Akissoé, C. Mestres, M. Nago, 2009 .

Endogenous Knowledge of Four Leafy Vegetables Used by Rural Populations in Benin

A. Ahanchede, A. Sanni, N. Akissoé, 2012, Ecology of food and nutrition.

Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.

L. Jespersen, D. Nielsen, N. Arneborg, 2018, Food microbiology.

Indigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean

P. Azokpota, N. Akissoé, D. Hounhouigan, 2011, Ecology of food and nutrition.

Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

J. Hounhouigan, N. Akissoé, C. Mestres, 1998 .

Performance of a wooden box for production of Afitin, fermented food condiment from Benin

N. Akissoé, D. Hounhouigan, J. Kindossi, 2017 .

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

D. Nielsen, M. Jakobsen, J. Hounhouigan, 2013, International journal of food microbiology.

Softening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean ( Parkia biglobosa ) seeds in Benin

J. Hounhouigan, P. Azokpota, N. Akissoé, 2012 .

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin

M. Jakobsen, N. Akissoé, C. Mestres, 2015 .

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

J. Hounhouigan, N. Akissoé, C. Mestres, 2014, Food science & nutrition.

Processing and quality attributes of gowe: a malted and fermented cereal- based beverage from Benin

Dominique Pallet, Christian Mestres, Noël H. Akissoé, 2014 .

Improving food value chains for cereal doughs in West Africa: case study of mawè in Benin

Ana Maria D'auchamp, L. Jespersen, N. Akissoé, 2019, Food Chain.

Processing Capability of Maize Varieties Through Free Sorting and CATA Methodologies and Physicochemical Characteristics

Noël H. Akissoé, Nelly M.F Monteiro, Laurent Adinsi, 2017 .

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

K. Tomlins, J. Hounhouigan, A. Bechoff, 2015, Journal of the science of food and agriculture.

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa

A. Jacobs, N. Akissoé, C. Mestres, 2012 .

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

J. Hounhouigan, N. Akissoé, C. Mestres, 2004, Plant foods for human nutrition.

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

J. Manful, J. Hounhouigan, N. Akissoé, 2018 .

End use quality of some african corn kernels. 1. Physicochemical characteristics of kernels and their relationship with the quality of "lifin", a traditional whole dry milled maize flour from Benin

N. Akissoé, C. Mestres, F. Matencio, 1997 .

Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour

J. Hounhouigan, N. Akissoé, C. Mestres, 2004 .

Full title : Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks Running title : Hibiscus drinks compounds & sensory acceptance

K. Tomlins, B. Bennett, N. Ayessou, 2016 .

Microstructure and physico-chemical bases of textural quality of yam products

S. Handschin, J. Hounhouigan, N. Akissoé, 2011 .

Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product.

J. Hounhouigan, N. Akissoé, C. Mestres, 2005, Journal of agricultural and food chemistry.

Nutritional and functional characterisation of flour from six plantain (Musa spp.) cultivars grown in Benin

M. Dekker, N. Akissoé, E. Togbe, 2022, International Food Research Journal.

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

D. Dufour, T. Tran, D. Gnanvossou, 2020, International journal of food science & technology.

Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

N. Akissoé, D. Hounhouigan, V. Anihouvi, 2015, Food science & nutrition.

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

S. Leroy, R. Talon, N. Akissoé, 2022, Journal of Culinary Science & Technology.

Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa

A. Jacobs, N. Akissoé, N. Dlamini, 2012 .

Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin

S. Leroy, R. Talon, N. Akissoé, 2021 .

Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer

K. Tomlins, J. Hounhouigan, N. Akissoé, 2011 .

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

S. Ndindeng, J. Manful, M. Soumanou, 2018, Food science & nutrition.

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

S. Ndindeng, J. Manful, M. Soumanou, 2018, Food science & nutrition.

End use quality of some African corn kernels. 2. Cooking behavior of whole dry-milled maize flours; incidence of storage

N. Akissoé, C. Mestres, F. Matencio, 1997 .

Boiled yam end‐user preferences and implications for trait evaluation

J. Hounhouigan, U. Kleih, N. Akissoé, 2020, International Journal of Food Science & Technology.

New approach for better assessing consumer acceptability of improved cassava food products. [S20-05]

Keith I. Tomlins, Geneviève Fliedel, Alexandre Bouniol, 2016 .

SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS

J. Hounhouigan, N. Akissoé, C. Mestres, 2009 .

EVALUATION DE LA QUALITE PHYSICO-CHIMIQUE DES RESIDUS DU COMPLEXE AGRO-INDUSTRIEL DE BANDA/SARH (TCHAD)

N. Ayessou, N. Akissoé, G. Ndoutamia, 2016 .

Effect of storage conditions on microbiological and physicochemical quality of shea butter

O. Coulibaly, J. Hounhouigan, K. Hell, 2011, Journal of food science and technology.

Influence of Roasting of Shea Kernels on Their Fat Content and Some Quality Characteristics of Shea Butter

A. Linnemann, M. Soumanou, N. Akissoé, 2017 .

Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter

A. Linnemann, M. Soumanou, N. Akissoé, 2022, African Journal of Food Science.

Indigenous Knowledge of Shea Processing and Quality Perception of Shea Products in Benin

A. Linnemann, M. V. van Boekel, M. Soumanou, 2012, Ecology of food and nutrition.

Fertilizer micro-dosing and harvesting time of indigenous leafy vegetables affect in vitro antioxidant activities

R. Aluko, N. Akissoé, M. Baco, 2019, Journal of Food Bioactives.

Developments in research on the nutritional health-promoting properties of three traditional leafy vegetables commonly consumed in sub-Saharan Africa

R. Aluko, N. Akissoé, M. Baco, 2023, Journal of Herbal Medicine.

Post-Harvest Management Policies , Programmes and Strategies in Benin and Sub-Saharan Africa 30 March 2014

N. Akissoé, B. Honfoga, A. Guédénon, 2015 .

Cross-approaches for advising cassava trait-preferences for boiling

F. Chadare, J. Hounhouigan, N. Akissoé, 2023, Cogent Food & Agriculture.

Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs).

Hermann Antonin Kouassi, G. McDougall, D. Rinaldo, 2023, Journal of the science of food and agriculture.