E-LIB Suche - Ergebnisse für: Afé, Ogouyôm Herbert Iko - Sprache DE

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1

Performances of the barrel kiln used in cottage industry fo..:

Assogba, Mahunan François ; Afé, Ogouyôm Herbert Iko ; Ahouansou, Roger Houèchénè...
Journal of the Science of Food and Agriculture. 102 (2021) 2 - p. 851-861 , 2021

Link: https://doi.org/10.1002/..

2

Development of innovative technology reducing the levels of..:

Assogba, Mahunan François ; Ahouansou, Roger Houêchéné ; Djohi, N. Olive Ruth...
Journal of Food Composition and Analysis. 125 (2024) - p. 105773 , 2024

Link: https://doi.org/10.1016/..

3

Comparison of fatty acid profiles of two cultivated and wil..:

Amoussou, Nellya ; Marengo, Michel ; Iko Afé, Ogouyôm Herbert...
Aquaculture International. 30 (2022) 3 - p. 1435-1452 , 2022

Link: https://doi.org/10.1007/..

4

Improvement of Taste Enhancer Condiment Processing and Safe..:

Kindossi, Janvier Melegnonfan ; Iko Afé, Ogouyôm Herbert ; Vieira-Dalodé, Générose...
Journal of Culinary Science & Technology. , 2022

Link: https://doi.org/10.1080/..

5

Chemical hazards in smoked meat and fish:

Iko Afé, Ogouyôm Herbert ; Kpoclou, Yénoukounmè Euloge ; Douny, Caroline...
Food Science & Nutrition. 9 (2021) 12 - p. 6903-6922 , 2021

Link: https://doi.org/10.1002/..

6

Contamination of smoked fish and smoked-dried fish with pol..:

Iko Afé, Ogouyôm Herbert ; Saegerman, Claude ; Kpoclou, Yénoukounmè Euloge...
Food Control. 126 (2021) - p. 108089 , 2021

Link: https://doi.org/10.1016/..

7

Consumption and physico‐chemical characteristics of smoked ..:

Iko Afé, Ogouyôm Herbert ; Assogba, Mahunan François ; Anihouvi, Dona Gildas Hippolyte...
Food Science & Nutrition. 8 (2020) 9 - p. 4822-4830 , 2020

Link: https://doi.org/10.1002/..

8

Insight about methods used for polycyclic aromatic hydrocar..:

Iko Afé, Ogouyôm Herbert ; Douny, Caroline ; Kpoclou, Yénoukounmè Euloge...
Food and Chemical Toxicology. 141 (2020) - p. 111372 , 2020

Link: https://doi.org/10.1016/..

9

Polycyclic aromatic hydrocarbons contamination of tradition..:

Iko Afé, Ogouyôm Herbert ; Saegerman, Claude ; Kpoclou, Yénoukounmè Euloge...
Food Additives & Contaminants: Part A. 37 (2020) 5 - p. 742-752 , 2020

Link: https://doi.org/10.1080/..

10

Microbiological characteristics of smoked and smoked–dried ..:

Anihouvi, Dona Gildas Hippolyte ; Kpoclou, Yénoukounmè Euloge ; Abdel Massih, Marleen...
Food Science & Nutrition. 7 (2019) 5 - p. 1821-1827 , 2019

Link: https://doi.org/10.1002/..

11

Processing methods, preservation practices and quality attr..:

Assogba, Mahunan François ; Anihouvi, Dona Gildas Hippolyte ; Iko Afé, Ogouyôm Herbert...
Cogent Food & Agriculture. 5 (2019) 1 - p. 1641255 , 2019

Link: https://doi.org/10.1080/..

12

Performances of the barrel kiln used in cottage industry fo..:

Assogba, Mahunan François ; Afé, Ogouyôm Herbert Iko ; Ahouansou, Roger Houèchénè...
boreal:257433. , 2021

Link: http://hdl.handle.net/20..

13

Performances of the barrel kiln used in cottage industry fo..:

Assogba, Mahunan François ; Afé, Ogouyôm Herbert Iko ; Ahouansou, Roger Houèchénè...
boreal:257433. , 2021

Link: http://hdl.handle.net/20..

14

Improvement of Taste Enhancer Condiment Processing and Safe..:

Kindossi, Janvier Melegnonfan ; Iko Afé, Ogouyôm Herbert ; Vieira-Dalodé, Générose...
info:eu-repo/semantics/altIdentifier/doi/10.1080/15428052.2022.2104770. , 2022

Link: https://hal.inrae.fr/hal..

15

Improvement of Taste Enhancer Condiment Processing and Safe..:

Kindossi, Janvier Melegnonfan ; Iko Afé, Ogouyôm Herbert ; Vieira-Dalodé, Générose...
info:eu-repo/semantics/altIdentifier/doi/10.1080/15428052.2022.2104770. , 2022

Link: https://hal.inrae.fr/hal..

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