| Baobab food products: a review on their composition and nutritional value FJ Chadare, AR Linnemann, JD Hounhouigan, MJR Nout, M Van Boekel Critical reviews in food science and nutrition 49 (3), 254-274, 2008 | 398 | 2008 |
| Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo SC Kobawila, D Louembe, S Keleke, J Hounhouigan, C Gamba African journal of Biotechnology 4 (7), 689-696, 2005 | 217 | 2005 |
| Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds KG Kaptso, YN Njintang, AE Komnek, J Hounhouigan, J Scher, ... Journal of Food Engineering 86 (1), 91-99, 2008 | 196 | 2008 |
| How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour N Akissoé, J Hounhouigan, C Mestres, M Nago Food Chemistry 82 (2), 257-264, 2003 | 189 | 2003 |
| The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia C Parkouda, DS Nielsen, P Azokpota, L Ivette Irène Ouoba, ... Critical Reviews in Microbiology 35 (2), 139-156, 2009 | 184 | 2009 |
| Prevalence of foodborne pathogens in food from selected African countries–A meta-analysis N Paudyal, V Anihouvi, J Hounhouigan, MI Matsheka, B Sekwati-Monang, ... International journal of food microbiology 249, 35-43, 2017 | 167 | 2017 |
| Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin G Vieira‐Dalodé, L Jespersen, J Hounhouigan, PL Moller, CM Nago, ... Journal of Applied Microbiology 103 (2), 342-349, 2007 | 151 | 2007 |
| Total iron absorption by young women from iron-biofortified pearl millet composite meals is double that from regular millet meals but less than that from post-harvest iron … CI Cercamondi, IM Egli, E Mitchikpe, F Tossou, C Zeder, JD Hounhouigan, ... The Journal of nutrition 143 (9), 1376-1382, 2013 | 147 | 2013 |
| Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young … CI Cercamondi, IM Egli, E Ahouandjinou, R Dossa, C Zeder, L Salami, ... The American journal of clinical nutrition 92 (6), 1385-1392, 2010 | 144 | 2010 |
| Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production VB Anihouvi, E Sakyi-Dawson, GS Ayernor, JD Hounhouigan International journal of food microbiology 116 (2), 287-291, 2007 | 136 | 2007 |
| Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer APP Kayodé, JD Hounhouigan, MJR Nout LWT-Food Science and Technology 40 (5), 834-841, 2007 | 120 | 2007 |
| Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and 'amala', a flour-derived product. HN Akissoe, DJ Hounhouigan, N Bricas, P Vernier, CM Nago, ... | 118 | 2001 |
| Quality of farmers’ varieties of sorghum and derived foods as perceived by consumers in Benin AP Polycarpe Kayodé, A Adegbidi, JD Hounhouigan, AR Linnemann, ... Ecology of food and Nutrition 44 (4), 271-294, 2005 | 116 | 2005 |
| Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin V Anihouvi, GS Ayernor, JD Hounhouigan, E Sakyi-Dawson African Journal of Food, Agriculture, Nutrition and Development 6 (1), 1-15, 2006 | 110 | 2006 |
| Indigenous Knowledge and Processing of Adansonia Digitata L. Food Products in Benin FJ Chadare, JD Hounhouigan, AR Linnemann, MJR Nout, M Van Boekel Ecology of food and nutrition 47 (4), 338-362, 2008 | 108 | 2008 |
| The microbiota of Lafun, an African traditional cassava food product SW Padonou, DS Nielsen, JD Hounhouigan, L Thorsen, MC Nago, ... International journal of food microbiology 133 (1-2), 22-30, 2009 | 102 | 2009 |
| Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and-independent methods A Greppi, K Rantsiou, W Padonou, J Hounhouigan, L Jespersen, ... International Journal of Food Microbiology 165 (2), 84-88, 2013 | 93 | 2013 |
| Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea) KG Kaptso, YN Njintang, MMG Nguemtchouin, J Scher, J Hounhouigan, ... Journal of food science and technology 52, 4915-4924, 2015 | 92 | 2015 |
| Processing and quality characteristics of some major fermented fish products from Africa: a critical review VB Anihouvi, JM Kindossi, JD Hounhouigan International Research Journal of Biological Sciences 1 (7), 72-84, 2012 | 92 | 2012 |
| Uncommonly high levels of 3-deoxyanthocyanidins and antioxidant capacity in the leaf sheaths of dye sorghum APP Kayodé, MJR Nout, AR Linnemann, JD Hounhouigan, E Berghofer, ... Journal of agricultural and food chemistry 59 (4), 1178-1184, 2011 | 88 | 2011 |
Anita R. LinnemannAssociate Professor, Food Quality & Design, Wageningen UniversityVerified email at wur.nl
