All Stories

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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