{"instituterec":{"StatusID":1,"InsID":15106,"StandardName":"Laboratory of Food Analysis","OrigName":null,"OrigNameLangCode":null,"OrigNameLangID":null,"Acronym":"ULG","HigherInsID":14805,"VlizCoreFlag":1,"AdrID":null,"Line1":null,"Line2":null,"Line3":null,"Line4":null,"Phone":null,"GSM":null,"Email":null,"Lat":null,"Lon":null,"OrigNameLang":null,"OrigNameLangNL":null,"AbstractEnglish":"The research conducted at the laboratory of Food Analysis deals with:\r\n\r\n\r\nThe marine focus lies in the fact that the research specifically targets smoked fish/shrimps and smoked-dried fish.","AbstractOtherLang":"Het onderzoek in de laboratory of Food Analysis houdt zich bezig met:\r\n\r\n\r\nDe mariene focus ligt in het feit dat het onderzoek zich specifiek richt op gerookte vis/garnalen en gerookte-gedroogde vis.","AbstractLangCode":null,"AbstractLangID":null,"AbstractLang":null,"AbstractLangNL":null,"SuccessorOfInsID":null,"DateLastModified":{"date":"2024-06-04 01:34:19.073000","timezone_type":1,"timezone":"+00:00"},"PrevIns":null,"PrevAcro":null,"PublicFlag":1,"CheckedFlag":0,"ParID":467,"InstituteType":"Scientific","EnvName":null,"ISO3166":null,"LevelName":null,"ND":"2022-10-13","UD":"2022-10-13","EncAddress":""},"parent":{"PublicFlag":1,"InsID":14805,"OrigNameLangCode":null,"OrigNameLangID":null,"FullStandardName":"Université de Liège; Faculté de Médecine Vétérinaire; Fundamental and Applied Research for Animals and Health; Department Food Science","FullOrigName":null,"Acronym":"ULG-DDA"},"institutes":null,"references":[{"BRefID":353413,"RR":"Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B. (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. J. Sci. Food Agric. 102(2): 851-861. https://dx.doi.org/10.1002/jsfa.11421","PeerRev":1},{"BRefID":354038,"RR":"Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L. (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control 126: 108089. https://dx.doi.org/10.1016/j.foodcont.2021.108089","PeerRev":1},{"BRefID":353244,"RR":"Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J. (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. Journal of Food Processing and Preservation 45(11): e15919. https://dx.doi.org/10.1111/jfpp.15919","PeerRev":1},{"BRefID":337412,"RR":"Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J. (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. J. Food Sci. Technol. 58: 4646-4653. https://hdl.handle.net/10.1007/s13197-020-04952-y","PeerRev":1},{"BRefID":337390,"RR":"Mehouel, F.; Bouayad, L.; Berber, A.; Boutaleb, S.; Miri, M.; Scippo, M.-L. (2021). Health risk assessment of exposure to polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) in swordfish from the Mediterranean Sea. Environm. Sc. & Poll. Res. 28: 26106-26111. https://hdl.handle.net/10.1007/s11356-021-12479-8","PeerRev":1},{"BRefID":337761,"RR":"Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Science & Nutrition 8(9): 4822-4830. https://hdl.handle.net/10.1002/fsn3.1763","PeerRev":1},{"BRefID":337787,"RR":"Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L. (2020). 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 Chem. Toxicol. 141: 111372. https://hdl.handle.net/10.1016/j.fct.2020.111372","PeerRev":1},{"BRefID":354224,"RR":"Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B. (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food & Agriculture 5(1): 1641255. https://dx.doi.org/10.1080/23311932.2019.1641255","PeerRev":1},{"BRefID":338070,"RR":"Douny, C.; Benmedjadi, S.; Brose, F.; Afé, O.H.I.; Igout, A.; Hounhouigan, D.J.; Anihouvi, V.B.; Scippo, M.-L. (2019). Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: application to Beninese grilled pork samples. Food Anal. Methods 12(10): 2392-2400. https://hdl.handle.net/10.1007/s12161-019-01587-4","PeerRev":1},{"BRefID":285458,"RR":"Dorneles, P.R.; Lailson-Brito, J.; Bisi, T.L.; Domit, C.; Barbosa, L.A.; Meirelles, A.C.O.; Carvalho, V.L.; Malm, O.; Azevedo, A.F.; Brose, F.; Das, K.; Scippo, M.-L. (2016). Guiana dolphins (Sotalia guianensis) and DR-CALUX for screening coastal Brazilian environments for dioxins and related compounds. Arch. Environ. Contam. Toxicol. 71(3): 336-346. https://dx.doi.org/10.1007/s00244-016-0299-z","PeerRev":1},{"BRefID":257164,"RR":"Imazaki, P.H.; Brose, F.; Jauniaux, T.; Das, K.; Muller, M.; Scippo, M.-L. (2015). Estrogenic evaluation and organochlorine identification in blubber of North Sea Harbour Porpoise (Phocoena phocoena) stranded on the North Sea coast. Biomed. Res. Int. 2015(438295): 14 pp. https://dx.doi.org/10.1155/2015/438295","PeerRev":1},{"BRefID":290889,"RR":"Kpoclou, E.Y.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. Afr. J. Agric. Res. 8(26): 3405-3414. https://dx.doi.org/10.5897/ajar12.2014","PeerRev":1},{"BRefID":290883,"RR":"Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. 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