日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp

蒸汽预煮是一种有效的预处理方法，可以减少传统烟熏虾中多环芳烃的污染。

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-020-04952-y
Kpoclou, Yénoukounmè Euloge; Adinsi, Laurent; Anihouvi, Victor Bienvenu; Douny, Caroline; Brose, François; Igout, Ahmed; Scippo, Marie-Louise; Hounhouigan, Djidjoho Joseph
发表日期：2021
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Boiled yam end-user preferences and implications for trait evaluation

煮山药终端用户偏好及其对性状评价的影响

期刊:International Journal of Food Science and Technology
影响因子:3.1
doi:10.1111/ijfs.14707
Honfozo, Laurenda; Adinsi, Laurent; Bouniol, Alexandre; Adetonah, Sounkoura; Forsythe, Lora; Kleih, Ulrich; Hounhouigan, Joseph D; Fliedel, Geneviève; Akissoe, Noël H
发表日期：2021
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Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

利用改良木薯品种制备的硬面团（lafun）的流变学和质地特性

期刊:International Journal of Food Science and Technology
影响因子:3.1
doi:10.1111/ijfs.14902
Bouniol, Alexandre; Adinsi, Laurent; Padonou, Sègla Wilfrid; Hotegni, Francis; Gnanvossou, Désiré; Tran, Thierry; Dufour, Dominique; Hounhouigan, Djidjoho Joseph; Akissoé, Noël
发表日期：2021
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Role of dewatering and roasting parameters in the quality of handmade gari

脱水和烘焙参数对手工加里粉品质的影响

期刊:International Journal of Food Science and Technology
影响因子:3.1
doi:10.1111/ijfs.14745
Dahdouh, Layal; Escobar, Andrés; Rondet, Eric; Ricci, Julien; Fliedel, Geneviève; Adinsi, Laurent; Dufour, Dominique; Cuq, Bernard; Delalonde, Michèle
发表日期：2021
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Sensory and physicochemical profiling of traditional and enriched gari in Benin

贝宁传统和强化加里食品的感官和理化特性分析

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1201
Adinsi, Laurent; Akissoé, Noël; Escobar, Andres; Prin, Laure; Kougblenou, Nadège; Dufour, Dominique; Hounhouigan, Djidjoho J; Fliedel, Geneviève
发表日期：2019
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Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

对一种由麦芽发酵谷物制成的饮料进行感官评价和消费者接受度研究：以贝宁的戈韦酒为例

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.166
Adinsi, Laurent; Akissoé, Noël H; Dalodé-Vieira, Générose; Anihouvi, Victor B; Fliedel, Geneviève; Mestres, Christian; Hounhouigan, Joseph D
发表日期：2015
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