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Comparison of fatty acid profiles of two cultivated and wild marine fish from Mediterranean Sea. <i>Aquacult. Int. 30</i>: 1435-1452. <a href=\"https://dx.doi.org/10.1007/s10499-022-00861-3\" target=\"_blank\">https://dx.doi.org/10.1007/s10499-022-00861-3</a>","AutID":488699,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":353413,"RR":"<b>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.</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. <i>J. Sci. Food Agric. 102(2)</i>: 851-861. <a href=\"https://dx.doi.org/10.1002/jsfa.11421\" target=\"_blank\">https://dx.doi.org/10.1002/jsfa.11421</a>","AutID":494149,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":354038,"RR":"<b>Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L.</b> (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. <i>Food Control 126</i>: 108089. <a href=\"https://dx.doi.org/10.1016/j.foodcont.2021.108089\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodcont.2021.108089</a>","AutID":497207,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337412,"RR":"<b>Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. <i>J. Food Sci. Technol. 58</i>: 4646-4653. <a href=\"https://hdl.handle.net/10.1007/s13197-020-04952-y\" target=\"_blank\">https://hdl.handle.net/10.1007/s13197-020-04952-y</a>","AutID":446803,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337761,"RR":"<b>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.</b> (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. <i>Food Science & Nutrition 8(9)</i>: 4822-4830. <a href=\"https://hdl.handle.net/10.1002/fsn3.1763\" target=\"_blank\">https://hdl.handle.net/10.1002/fsn3.1763</a>","AutID":506188,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":337787,"RR":"<b>Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L.</b> (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. <i>Food Chem. Toxicol. 141</i>: 111372. <a href=\"https://hdl.handle.net/10.1016/j.fct.2020.111372\" target=\"_blank\">https://hdl.handle.net/10.1016/j.fct.2020.111372</a>","AutID":494149,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":322901,"RR":"<b>Amoussou, N.; Marengo, M.; Durieux, E.D.H.; Douny, C.; Scippo, M.-L.; Gobert, S.</b> (2020). Trace elements and fatty acid profile of <i>Argyrosomus regius</i> (Asso, 1801) from Mediterranean aquaculture. <i>Biol. Trace Elem. Res. 196</i>: 618-628. <a href=\"https://dx.doi.org/10.1007/s12011-019-01925-x\" target=\"_blank\">https://dx.doi.org/10.1007/s12011-019-01925-x</a>","AutID":407899,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":338070,"RR":"<b>Douny, C.; Benmedjadi, S.; Brose, F.; Afé, O.H.I.; Igout, A.; Hounhouigan, D.J.; Anihouvi, V.B.; Scippo, M.-L.</b> (2019). Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: application to Beninese grilled pork samples. <i>Food Anal. Methods 12(10)</i>: 2392-2400. <a href=\"https://hdl.handle.net/10.1007/s12161-019-01587-4\" target=\"_blank\">https://hdl.handle.net/10.1007/s12161-019-01587-4</a>","AutID":453122,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":290886,"RR":"<b>Kpoclou, E.Y.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Douny, C.; Brose, F.; Scippo, M.-L.</b> (2014). Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. <i>Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 31(7)</i>: 1212-1218. <a href=\"https://dx.doi.org/10.1080/19440049.2014.916422\" target=\"_blank\">https://dx.doi.org/10.1080/19440049.2014.916422</a>","AutID":280373,"MonDate":null,"AnaDate":2014,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":295941,"RR":"<b>Douny, C.; Widart, J.; de Pauw, E.; Maghuin-Rogister, G.; Scippo, M.-L.</b> (2013). Determination of chloramphenicol in honey, shrimp, and poultry meat with liquid chromatography-mass spectrometry: validation of the method according to commission decision 2002/657/EC. <i>Food Anal. Methods 6(5)</i>: 1458-1465. <a href=\"https://dx.doi.org/10.1007/s12161-013-9596-6\" target=\"_blank\">https://dx.doi.org/10.1007/s12161-013-9596-6</a>","AutID":328005,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":238321,"RR":"<b>Douny, C.; Widart, J.; De Pauw, E.; Silvestre, F.; Kestemont, P.; Tu, H.T.; Phuong, N.T.; Maghuin-Rogister, G.; Scippo, M.-L.</b> (2013). Development of an analytical method to detect metabolites of nitrofurans: application to the study of furazolidone elimination in Vietnamese black tiger shrimp (<i>Penaeus monodon</i>). <i>Aquaculture 376-379</i>: 54-58. <a href=\"https://dx.doi.org/10.1016/j.aquaculture.2012.11.001\" target=\"_blank\">https://dx.doi.org/10.1016/j.aquaculture.2012.11.001</a>","AutID":179489,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":219849,"RR":"<b>Thi Tu, H.; Silvestre, F.; Bernard, A.; Douny, C.; Thanh Phuong, N.; Tai Tao, C.; Maghuin-Rogister, G.; Kestemont, P.</b> (2008). Oxidative stress response of black tiger shrimp (<i>Penaeus monodon</i>) to enrofloxacin and to culture system. <i>Aquaculture 285(1-4)</i>: 244-248. <a href=\"http://dx.doi.org/10.1016/j.aquaculture.2008.08.032\" target=\"_blank\">http://dx.doi.org/10.1016/j.aquaculture.2008.08.032</a>","AutID":153942,"MonDate":null,"AnaDate":2008,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}],"OtherRef":[{"BRefID":290883,"RR":"<b>Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. <i>Food and Public Health 3(6)</i>: 277-283","AutID":280360,"MonDate":null,"AnaDate":2013,"PeerRev":0,"outputType":"8_OtherRef","OpenAcc":0}]},"urls":[{"URL":"https://orcid.org/0000-0002-4162-1589","externalID":"0000-0002-4162-1589","URLTypeCode":"ORCID","URLType":"ORCID"}],"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":{"SesID":89692,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2018-08-02"},"updses":{"SesID":111191,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2023-05-15"},"urlmaps":[],"resmessage":"no id specified","complete":1}