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

Chemical hazards in smoked meat and fish

熏肉和熏鱼中的化学危害

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2633
Iko Afé, Ogouyôm Herbert; Kpoclou, Yénoukounmè Euloge; Douny, Caroline; Anihouvi, Victor Bienvenu; Igout, Ahmed; Mahillon, Jacques; Hounhouigan, Djidjoho Joseph; Scippo, Marie-Louise
发表日期：2021
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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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Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

南贝宁常见烟熏鱼和烟熏干鱼的消费量、理化特性及其对推荐营养素摄入量的贡献

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1763
Iko Afé, Ogouyôm Herbert; Assogba, Mahunan François; Anihouvi, Dona Gildas Hippolyte; Boukari, Ben-Sadek; Douny, Caroline; Kpoclou, Yénoukounmè Euloge; Amoussou Fagla, Balbine; Igout, Ahmed; Mahillon, Jacques; Anihouvi, Victor Bienvenu; Scippo, Marie-Louise; Hounhouigan, Djidjoho J
发表日期：2020
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Microbiological characteristics of smoked and smoked-dried fish processed in Benin.

贝宁加工的烟熏鱼和烟熏干鱼的微生物特性

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1030
Anihouvi Dona Gildas Hippolyte, Kpoclou Yénoukounmè Euloge, Abdel Massih Marleen, Iko Afé Ogouyôm Herbert, Assogba Mahunan François, Covo Melvina, Scippo Marie-Louise, Hounhouigan Djidjoho Joseph, Anihouvi Victor, Mahillon Jacques
微生物学
Fish
发表日期：2019
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Mold infestation and aflatoxins production in traditionally processed spices and aromatic herbs powder mostly used in West Africa

西非地区常用的传统加工香料和香草粉末中存在霉菌滋生和黄曲霉毒素产生问题。

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.579
Akpo-Djènontin, Djinoumi Olivia Opportune; Gbaguidi, Fernand; Soumanou, Mohamed M; Anihouvi, Victor B
发表日期：2018
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Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

通过应用 Doehlert 实验设计优化木薯鱼（Pseudotolithus sp.）鱼片腌制条件，以用于 Lanhouin 产品的生产。

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.285
Kindossi, Janvier Mêlégnonfan; Anihouvi, Victor Bienvenu; Vieira-Dalodé, Générose; Akissoé, Noël Houédougbé; Hounhouigan, Djidjoho Joseph
发表日期：2016
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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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