| Kpoclou, Yénoukounmè |
ORCID
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| Previous institute |
Top | Publications |
Université Catholique de Louvain; Laboratory of Food and Environmental Microbiology, more
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| Publications (11) |
Top | Publications |
| A1 Publications (9) [show] |
- Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B. (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. J. Sci. Food Agric. 102(2): 851-861. https://dx.doi.org/10.1002/jsfa.11421, more
- Afé, O.H.I.; Saegerman, C.; Kpoclou, Y.E.; Douny, C.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Hounhouigan, D.J.; Scippo, M.-L. (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control 126: 108089. https://dx.doi.org/10.1016/j.foodcont.2021.108089, more
- Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J. (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. Journal of Food Processing and Preservation 45(11): e15919. https://dx.doi.org/10.1111/jfpp.15919, more
- Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J. (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. J. Food Sci. Technol. 58: 4646-4653. https://hdl.handle.net/10.1007/s13197-020-04952-y, more
 Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Science & Nutrition 8(9): 4822-4830. https://hdl.handle.net/10.1002/fsn3.1763, more- Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L. (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review. Food Chem. Toxicol. 141: 111372. https://hdl.handle.net/10.1016/j.fct.2020.111372, more
- Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B. (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food & Agriculture 5(1): 1641255. https://dx.doi.org/10.1080/23311932.2019.1641255, more
- Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Scippo, M.-L.; Hounhouigan, D.J. (2017). Pest and mould infestation of smoked shrimp and preventive measures for storage in cottage industry. Indian Journal of Traditional Knowledge 16(1): 95-99, more
- Kpoclou, E.Y.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Douny, C.; Brose, F.; Scippo, M.-L. (2014). Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 31(7): 1212-1218. https://dx.doi.org/10.1080/19440049.2014.916422, more
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| Peer reviewed publication [show] |
- Kpoclou, E.Y.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. Afr. J. Agric. Res. 8(26): 3405-3414. https://dx.doi.org/10.5897/ajar12.2014, more
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| Other publication [show] |
- Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. Food and Public Health 3(6): 277-283, more
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