All Stories

  1. Toward local nutritious foods for a healthy food environment for children: A community-led food innovation in Benin’s drylands

    Article • Food Policy, January 2026, Elsevier

    Dr Mêlegnonfan Janvier KINDOSSI

  2. EFFECT OF PROCESSING ON PHYSICOCHEMICAL AND NUTRITIONAL QUALITY OF TOUBANI, A TRADITIONAL STEAMED COWPEA-BASED MOIST PASTE FROM WEST AFRICA

    Article • International Journal of Advanced Research, October 2025, International Journal Of Advanced Research

    Dr Mêlegnonfan Janvier KINDOSSI

  3. Effet de l’Ipomoea aquatica sur les performances de croissance des lapereaux et la qualité organoleptique de la viande de lapin

    Article • Annales de l’Université de Parakou - Série Sciences Naturelles et Agronomie, June 2023, Universite de Parakou

    Dr Mêlegnonfan Janvier KINDOSSI

  4. Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish ( Pseudotolithus Sp)

    Article • Journal of Culinary Science & Technology, July 2022, Taylor & Francis

    Dr Mêlegnonfan Janvier KINDOSSI

  5. Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin

    Article • Journal of Aquatic Food Product Technology, March 2021, Taylor & Francis

    Dr Mêlegnonfan Janvier KINDOSSI

  6. Production et qualité nutritionnelle des épis de maïs frais bouillis consommés au Bénin

    Article • International Journal of Biological and Chemical Sciences, January 2018, African Journals Online (AJOL)

    Dr Mêlegnonfan Janvier KINDOSSI

  7. Traditional production system of Ablo, West Africa steamed cooked moist bread

    Article • International Journal of Biosciences (IJB), September 2017, International Journal of Biosciences

    Dr Mêlegnonfan Janvier KINDOSSI

  8. Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review

    Article • Journal of the Science of Food and Agriculture, September 2017, Wiley

    FLORA JOSIANE CHADARE, Dr Mêlegnonfan Janvier KINDOSSI

  9. Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa

    Article • AFRICAN JOURNAL OF BIOTECHNOLOGY, May 2017, Academic Journals

    Dr Mêlegnonfan Janvier KINDOSSI

  10. Diversity and Traditional Consumption of Edible Insects in North Benin

    Article • Journal of Scientific Research and Reports, January 2017, Sciencedomain International

    Dr Mêlegnonfan Janvier KINDOSSI

  11. Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

    Article • African Journal of Food Science, October 2016, Academic Journals

    Dr Mêlegnonfan Janvier KINDOSSI

  12. Optimization of the marinating conditions of cassava fish ( Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

    Article • Food Science & Nutrition, September 2015, Wiley

    Dr Mêlegnonfan Janvier KINDOSSI