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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":446799,"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":446799,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":353244,"RR":"<b>Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J.</b> (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. <i>Journal of Food Processing and Preservation 45(11)</i>: e15919. <a href=\"https://dx.doi.org/10.1111/jfpp.15919\" target=\"_blank\">https://dx.doi.org/10.1111/jfpp.15919</a>","AutID":280353,"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":446799,"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":446799,"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":446799,"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":446799,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":290880,"RR":"<b>Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2017). Pest and mould infestation of smoked shrimp and preventive measures for storage in cottage industry. <i>Indian Journal of Traditional Knowledge 16(1)</i>: 95-99","AutID":280353,"MonDate":null,"AnaDate":2017,"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":280369,"MonDate":null,"AnaDate":2014,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}],"PeerRevRef":[{"BRefID":290889,"RR":"<b>Kpoclou, E.Y.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2013). Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. <i>Afr. J. Agric. Res. 8(26)</i>: 3405-3414. <a href=\"https://dx.doi.org/10.5897/ajar12.2014\" target=\"_blank\">https://dx.doi.org/10.5897/ajar12.2014</a>","AutID":280369,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"2_PeerRevRef","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). 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