| Institute | Top | Institute | Publications | Université de Liège; Center for Analytical Research and Technology (CART), moreInstitutional address:Bâtiment B6c
Allée du 6 Août, 11
4000 Liège
Belgium
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| Publications (13) | Top | Institute | Publications | | A1 Publications (12) [show] | - Amoussou, N.; Marengo, M.; Afe, O.H.I.; Lejeune, P.; Durieux, E.D.H.; Douny, C.; Scippo, M.-L.; Gobert, S. (2022). Comparison of fatty acid profiles of two cultivated and wild marine fish from Mediterranean Sea. Aquacult. Int. 30: 1435-1452. https://dx.doi.org/10.1007/s10499-022-00861-3, more
- 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, more
- 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, more
- 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, more
 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, more- 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, more
- Amoussou, N.; Marengo, M.; Durieux, E.D.H.; Douny, C.; Scippo, M.-L.; Gobert, S. (2020). Trace elements and fatty acid profile of Argyrosomus regius (Asso, 1801) from Mediterranean aquaculture. Biol. Trace Elem. Res. 196: 618-628. https://dx.doi.org/10.1007/s12011-019-01925-x, more
- 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, more
- Kpoclou, E.Y.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Douny, C.; Brose, F.; Scippo, M.-L. (2014). Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 31(7): 1212-1218. https://dx.doi.org/10.1080/19440049.2014.916422, more
- Douny, C.; Widart, J.; de Pauw, E.; Maghuin-Rogister, G.; Scippo, M.-L. (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. Food Anal. Methods 6(5): 1458-1465. https://dx.doi.org/10.1007/s12161-013-9596-6, more
- Douny, C.; Widart, J.; De Pauw, E.; Silvestre, F.; Kestemont, P.; Tu, H.T.; Phuong, N.T.; Maghuin-Rogister, G.; Scippo, M.-L. (2013). Development of an analytical method to detect metabolites of nitrofurans: application to the study of furazolidone elimination in Vietnamese black tiger shrimp (Penaeus monodon). Aquaculture 376-379: 54-58. https://dx.doi.org/10.1016/j.aquaculture.2012.11.001, more
- Thi Tu, H.; Silvestre, F.; Bernard, A.; Douny, C.; Thanh Phuong, N.; Tai Tao, C.; Maghuin-Rogister, G.; Kestemont, P. (2008). Oxidative stress response of black tiger shrimp (Penaeus monodon) to enrofloxacin and to culture system. Aquaculture 285(1-4): 244-248. http://dx.doi.org/10.1016/j.aquaculture.2008.08.032, more
| | Other publication [show] | - 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. Food and Public Health 3(6): 277-283, more
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