Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea) by Lefèvre, C., Bohuon, P., Akissoé, L., Ollier, L., Matignon, B., Mestres, C.

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Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Wal... by Akissoé, L., Madodé, Y.E., Hemery, Y.M., Donadjè, B.V., Icard-Vernière, C., Hounhouigan, D.J., Mouquet-Rivier, C.

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Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes by Akissoé, Lorène, Icard‐Vernière, Christèle, Madodé, Yann E., Hemery, Youna M., Kpossilande, Claudia E., Mouquet‐Rivier, Claire, Hounhouigan, D. Joseph

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Simplifying a multi-sensory gastronomic experience to identify the culinary potential of legumes: A proof of concept by Maitre, I., Akissoe, L., Guerin, B., Piva, G., Symoneaux, R., Dufrechou, M., Brasse, C.

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How blanching and drying affect the colour and functional characteristics of yam ( Dioscorea cayenensis-rotundata) flour by Akissoé, Noël, Hounhouigan, Joseph, Mestres, Christian, Nago, Mathurin

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Biochemical Origin of Browning during the Processing of Fresh Yam (Dioscorea spp.) into Dried Product by Akissoe, Noël, Mestres, Christian, Hounhouigan, Joseph, Nago, Mathurin

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Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin by Agbobatinkpo, Pélagie B., Thorsen, Line, Nielsen, Dennis S., Azokpota, Paulin, Akissoe, Noèl, Hounhouigan, Joseph D., Jakobsen, Mogens

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Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties by Mestres, C, Dorthe, S, Akissoe, N, Hounhouigan, J.D

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Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin by G eacute n eacute rose, Vieira Dalod eacute, No euml l, Akisso eacute, Nana, Annan, Djidjoho, Joseph Hounhouigan, Mogens, Jakobsen

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Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer by Janvier, M ecirc l eacute gnonfan Kindossi, Victor, Bienvenu Anihouvi, Opportune, O D Akpo Djenontin, G eacute n eacute rose, Vieira Dalod eacute, Mathias, Hounsou, No euml l, Hou eacute dougb eacute Akisso, Djidjoho

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Caractérison du procédé de gambari-lifin (farine de maïs décortiqué-dégermé) et influence de la variété de maïs sur la qualité physico-chimique et rhéologique by Adjile, Amélia N, Houssou, Ayihadji P F, Monteiro, Nelly, Fainou, Marcellin C, Akissoe, Noel H, Toukourou, Fatiou

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