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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":488694,"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":450198,"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":497203,"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":506187,"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":506187,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":354224,"RR":"<b>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.</b> (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. <i>Cogent Food & Agriculture 5(1)</i>: 1641255. <a href=\"https://dx.doi.org/10.1080/23311932.2019.1641255\" target=\"_blank\">https://dx.doi.org/10.1080/23311932.2019.1641255</a>","AutID":463861,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"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":450198,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}]},"urls":null,"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":null,"updses":null,"urlmaps":[],"resmessage":"no id specified","complete":1}