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All Stories

  1. Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

    Article • Journal of Food Composition and Analysis, October 2023, Elsevier

    Mr. Mahunan François ASSOGBA

  2. Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

    Article • Journal of the Science of Food and Agriculture, July 2021, Wiley

    Mr. Mahunan François ASSOGBA

  3. Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes

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

    Mr. Mahunan François ASSOGBA

  4. Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

    Article • Food Science & Nutrition, July 2020, Wiley

    Herbert IKO AFE, Mr. Mahunan François ASSOGBA

  5. Processing methods and quality of grilled pork

    Article • Journal of Food Processing and Preservation, May 2020, Wiley

    Mr. Mahunan François ASSOGBA

  6. Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

    Article • Journal of Food Safety, November 2019, Wiley

    Mr. Mahunan François ASSOGBA

  7. Traditional processing of seafood in Benin

    Article • Cogent Food & Agriculture, July 2019, Taylor & Francis

    Mr. Mahunan François ASSOGBA

  8. Microbiological characteristics of smoked and smoked–dried fish processed in Benin

    Article • Food Science & Nutrition, April 2019, Wiley

    Mr. Mahunan François ASSOGBA