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Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso.
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- Biological Trace Element Research, 2021, v. 199, n. 4, p. 1556, doi. 10.1007/s12011-020-02252-2
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- Article
Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.
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- Nutrients, 2023, v. 15, n. 6, p. 1314, doi. 10.3390/nu15061314
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- Article
La conservation des grains après récolte.
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- Tropicultura, 2016, v. 34, n. 4, p. 440
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- Article
Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets.
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- Dairy, 2024, v. 5, n. 2, p. 271, doi. 10.3390/dairy5020022
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- Article
Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso.
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- Toxics, 2021, v. 9, n. 3, p. 65, doi. 10.3390/toxics9030065
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- Article
Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin.
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- Foods, 2023, v. 12, n. 2, p. 263, doi. 10.3390/foods12020263
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- Article
Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.
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- PLoS ONE, 2022, v. 17, n. 12, p. 1, doi. 10.1371/journal.pone.0278712
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- Article
Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 11, p. 1, doi. 10.1111/jfpp.15919
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- Article
Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi, a grilled meat produced in Niger.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15627
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- Article
Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14562
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- Article
Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1278, doi. 10.1111/ijfs.14902
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- Article
Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 549, doi. 10.1111/ijfs.12708
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- Article
Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 1, p. 204, doi. 10.1111/j.1365-2621.2012.03178.x
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- Article
Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 12, p. 2636, doi. 10.1111/j.1365-2621.2012.03146.x
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- Article
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 2, p. 851, doi. 10.1002/jsfa.11421
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- Article
Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp.
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- Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4646, doi. 10.1007/s13197-020-04952-y
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- Article
Optimal fermentation parameters for processing high quality African locust bean condiments.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4648, doi. 10.1007/s13197-019-03916-1
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- Article
Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin.
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- Journal of Food Safety, 2020, v. 40, n. 1, p. N.PAG, doi. 10.1111/jfs.12731
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- Article
Chemical hazards in smoked meat and fish.
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- Food Science & Nutrition, 2021, v. 9, n. 12, p. 6903, doi. 10.1002/fsn3.2633
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- Article
Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.
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- Food Science & Nutrition, 2020, v. 8, n. 9, p. 4822, doi. 10.1002/fsn3.1763
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- Article
Sensory and physicochemical profiling of traditional and enriched gari in Benin.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3338, doi. 10.1002/fsn3.1201
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- Article
Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3293, doi. 10.1002/fsn3.1190
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- Article
Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2781, doi. 10.1002/fsn3.1133
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- Article
Microbiological characteristics of smoked and smoked–dried fish processed in Benin.
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- Food Science & Nutrition, 2019, v. 7, n. 5, p. 1821, doi. 10.1002/fsn3.1030
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- Article
Optimization of the marinating conditions of cassava fish ( Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design.
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- Food Science & Nutrition, 2016, v. 4, n. 2, p. 261, doi. 10.1002/fsn3.285
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- Article
Local agro-ecological condition-based food resources to promote infant food security: a case study from Benin.
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- Food Security, 2018, v. 10, n. 4, p. 1013, doi. 10.1007/s12571-018-0819-y
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- Article
Development and use of food packaging from plant leaves in developing countries.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2022, v. 17, n. 4, p. 315, doi. 10.1007/s00003-022-01390-0
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- Article
Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.115
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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza.
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- Legume Science, 2020, v. 2, n. 2, p. 1, doi. 10.1002/leg3.35
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- Article
Composition, nutritional value, and uses of Ricinodendron heudelotii, Vitex doniana, and Cleome gynandra seed oil, three indigenous oil species sources of omega 3, 6, and 9 fatty acids: A review.
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- Engineering Reports, 2022, v. 4, n. 9, p. 1, doi. 10.1002/eng2.12507
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- Article
Biochemical characterization and growth patterns of new yeast isolates.
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- Molecular Biology Reports, 2014, v. 41, n. 8, p. 5199, doi. 10.1007/s11033-014-3387-z
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- Article
Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples.
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- Food Analytical Methods, 2019, v. 12, n. 10, p. 2392, doi. 10.1007/s12161-019-01587-4
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- Article