| Instituut |
Top | Instituut | Publicatie |
Université Catholique de Louvain; Laboratory of Food and Environmental Microbiology, meer
Institutioneel adres:
2, Croix du sud / L07.05.12
Bâtiment Kellner, Floor 1
1348 Louvain-la-Neuve
Belgium
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| Publicaties (10) |
Top | Instituut | Publicatie |
| A1 publicaties (10) [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, meer
- 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, meer
- 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, meer
 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, meer- 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, meer
- Duchatelet, L.; Moris, V.C.; Tomita, T.; Mahillon, J.; Sato, K.; Behets, C.; Mallefet, J. (2020). The megamouth shark, Megachasma pelagios, is not a luminous species. PLoS One 15(11): e0242196. https://hdl.handle.net/10.1371/journal.pone.0242196, meer
- 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, meer
- Duchatelet, L.; Delroisse, J.; Flammang, P.; Mahillon, J.; Mallefet, J. (2019). Etmopterus spinax, the velvet belly lanternshark, does not use bacterial luminescence. Acta Histochemica 121(4): 516-521. https://dx.doi.org/10.1016/j.acthis.2019.04.010, meer
- Massih, M.A.; Planchon, V.; Pitchugina, E.; Mahillon, J. (2019). Enumeration of lactic acid bacteria: lacuna and improvement areas highlighted by proficiency testing. Accreditation and Quality Assurance 24(5): 381-385. https://dx.doi.org/10.1007/s00769-019-01391-x, meer
- Henriet, O.; Fourmentin, J.; Delincé, B.; Mahillon, J. (2014). Exploring the diversity of extremely halophilic archaea in food-grade salts. Intern. J. Food Microbiol. 191: 36-44. https://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.019, meer
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