Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs by Houngbédji, Marcel, Padonou, S. Wilfrid, Parkouda, Charles, Johansen, Pernille Greve, Hounsou, Mathias, Agbobatinkpo, B. Pélagie, Sawadogo-Lingani, Hagretou, Jespersen, Lene, Hounhouigan, D. Joseph

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Development and use of food packaging from plant leaves in developing countries by Hounsou, Mathias, Dabadé, D. Sylvain, Götz, Barbara, Hounhouigan, Menouwesso Harold, Honfo, Fernande Gbènato, Albrecht, Antonia, Dresch, Lucas Correa, Kreyenschmidt, Judith, Hounhouigan, Djidjoho Joseph

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Food hygiene in Sub-Saharan Africa: A focus on catering services by Tohonon, A. Cathérine, Ouétchéhou, Romaric, Hounsou, Mathias, Zannou, Oscar, Dabadé, D. Sylvain

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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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Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’ by Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madodé, Yann, Hounhouigan, Joseph, Akissoé, Noël, Mestres, Christian

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Variations of wave energy power in shoaling zone of Benin coastal zone by Houekpoheha, Mathias A, Kounouhewa, Basile B, Hounsou, Joël T, Tokpohozin, Bernard N, Hounguevou, Jean V, Awanou, Cossi N

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