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Iko Afé, Ogouyôm Herbert
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1

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/..
 
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2

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/..
 
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3

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/..
 
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4

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/..
 
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5

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/..
 
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6

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/..
 
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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/..
 
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8

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/..
 
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9

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/..
 
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10

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/..
 
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11

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/..
 
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12

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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13

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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14

Chemical hazards in smoked meat and fish:

Iko Afé, Ogouyôm Herbert ; Kpoclou, Yénoukounmè Euloge ; Douny, Caroline...
boreal:257438.  , 2021
Link: http://hdl.handle.net/20..
 
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15

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

Iko Afé, Ogouyôm Herbert ; Saegerman, Claude ; Kpoclou, Yénoukounmè Euloge...
boreal:257436.  , 2021
Link: http://hdl.handle.net/20..
 
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