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Nombre de documents : 55.

Article de revue

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Houngbédji Marcel, Madode Yann Emeric, Mestres Christian, Akissoé Noël, Manful John, Matignon Brigitte, Grabulos Joël, Hounhouigan Joseph D.. 2018. Journal of Cereal Science, 80 : 1-8.
https://doi.org/10.1016/j.jcs.2018.01.006
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Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering. Adinsi Laurent, Mestres Christian, Akissoé Noël, Vieira-Dalodé Générose, Anihouvi Victor, Durand Noel, Hounhouigan Joseph D.. 2017. Food Control, 82 : 18-25.
http://dx.doi.org/10.1016/j.foodcont.2017.06.019
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Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Akissoé Noël H., Sacca Carole, Declemy Anne-Laure, Bechoff Aurélie, Anihouvi Victor, Dalodé-Vieira Générose, Pallet Dominique, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph D., Tomlins Keith I.. 2015. Journal of the Science of Food and Agriculture, 95 (9) : 1876-1884.
http://dx.doi.org/10.1002/jsfa.6892
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Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin. Dalodé-Vieira Générose, Akissoé Noël H., Hounhouigan Joseph D., Jakobsen Mogens, Mestres Christian. 2015. International Journal of Food Science and Technology, 50 (2) : 549-557.
http://dx.doi.org/10.1111/ijfs.12708
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Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Adinsi Laurent, Akissoé Noël H., Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph D.. 2015. Food Science and Nutrition, 3 (1), 9 p.
http://dx.doi.org/10.1002/fsn3.166
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Optimisation de la fermentation en milieu semi-solide pour la production d'ablo, pain cuit à la vapeur d'Afrique de l'ouest. Agro Aboudou, Akissoé Noël H., Manful John, Mestres Christian, Hounhouigan Joseph D.. 2014. Journal of Applied Biosciences, 82 : 7469-7480.
http://dx.doi.org/10.4314/jab.v82i1.15
Article en libre accès
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Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël H., Anihouvi Victor, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2014. Food Chain, 4 (2) : 171-183.
http://dx.doi.org/10.3362/2046-1887.2014.016
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Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Bechoff Aurélie, Cisse Mady, Fliedel Geneviève, Declemy Anne-Laure, Ayessou Nicolas, Akissoé Noël H., Touré Cheikh, Bennett Ben, Pintado Manuela, Pallet Dominique, Tomlins Keith I.. 2014. Food Chemistry, 148 : 112-119.
http://dx.doi.org/10.1016/j.foodchem.2013.09.132
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Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer. Kindossi Janvier, Akpo-Djenontin O.O.D., Anihouvi Victor, Akissoé Noël H., Declemy Anne-Laure, Vieira-Dalodé Générose, Tomlins Keith I., Pallet Dominique, Hounhouigan Joseph D.. 2013. Indian Journal of Applied Research, 3 (8) : 62-66.
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Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa. Sacca Carole, Adinsi Laurent, Anihouvi Victor, Akissoé Noël H., Dalodé-Vieira Générose, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Food Chain, 2 (2) : 207-220.
http://dx.doi.org/10.3362/2046-1887.2012.018
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Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. Kindossi Janvier, Anihouvi Victor, Vieira-Dalodé Générose, Akissoé Noël H., Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Food Chain, 2 (1) : 117-130.
http://dx.doi.org/10.3362/2046-1887.2012.009
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Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots. Hongbete Franck, Mestres Christian, Akissoé Noël H., Pons Brigitte, Hounhouigan Joseph D., Cornet Denis, Mathurin Nago C.. 2011. Food Chemistry, 126 (1) : 127-133.
http://dx.doi.org/10.1016/j.foodchem.2010.10.088
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Microstructure and physico-chemical bases of textural quality of yam products. Akissoé Noël H., Mestres Christian, Handschin Stephan, Gibert Olivier, Hounhouigan Joseph D., Nago Mathurin Coffi. 2011. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 44 (1) : 321-329.
http://dx.doi.org/10.1016/j.lwt.2010.06.016
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Effect of processing conditions on cyanide content and colour of cassava flours from West Africa. Hongbete Franck, Mestres Christian, Akissoé Noël H., Coffi Nago Mathurin. 2009. African Journal of Food Science, 3 (1) : 1-6.
http://www.academicjournals.org/AJFS/abstracts/abstracts/abstracts2009/Jan/Hongb%C3%A9t%C3%A9%20et%20al.htm
Article en libre accès
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Sensory and physicochemical quality of pounded yam : Varietal and storage effects. Akissoé Noël H., Mestres Christian, Hounhouigan Joseph D., Nago Mathurin Coffi. 2009. Journal of Food Processing and Preservation, 33 (1) : 75-90.
http://dx.doi.org/10.1111/j.1745-4549.2008.00252.x
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Prediction of the sensory texture of a yam thick paste (amala) using instrumental and physicochemical parameters. Akissoé Noël H., Mestres Christian, Hounhouigan Joseph D., Nago Mathurin Coffi. 2006. Journal of Texture Studies, 37 (4) : 393-412.
http://dx.doi.org/10.1111/j.1745-4603.2006.00059.x
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Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product. Akissoé Noël H., Mestres Christian, Hounhouigan Joseph D., Nago Mathurin Coffi. 2005. Journal of Agricultural and Food Chemistry, 53 (7) : 2552-2557.
http://dx.doi.org/10.1021/jf040265n
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Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour. Akissoé Noël H., Hounhouigan Joseph D., Mestres Christian, Nago Mathurin Coffi. 2004. Food Chemistry, 85 : 141-149.
http://dx.doi.org/10.1016/j.foodchem.2003.06.016

Influence de différentes conditions de pré-cuisson sur la qualité des farines et pâtes de cossettes d'igname (Dioscorea cayenensis-rotundata). Kayodé A.P. Polycarpe, Hounhouigan Joseph D., Akissoé Noël H., Méot Jean-Michel, Mestres Christian. 2004. Annales des Sciences Agronomiques du Bénin, 6 (2) : 151-161.

Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties. Mestres Christian, Dorthe Sandrine, Akissoé Noël H., Hounhouigan Joseph D.. 2004. Plant Foods for Human Nutrition, 59 (3) : 93-99.
http://dx.doi.org/10.1007/s11130-004-0028-z

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Akissoé Noël H., Hounhouigan Joseph D., Mestres Christian, Nago Mathurin Coffi. 2003. Food Chemistry, 82 : 257-264.
http://dx.doi.org/10.1016/S0308-8146(02)00546-0

Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product. Akissoé Noël H., Hounhouigan Joseph D., Bricas Nicolas, Vernier Philippe, Nago Mathurin Coffi, Olorunda O.A.. 2001. Tropical Science, 41 (3) : 151-155.

Comparaison of the expansion ability of fermented maize flour and cassava starch during baking. Mestres Christian, Boungou Oreste, Akissoé Noël H., Zakhia-Rozis Nadine. 2000. Journal of the Science of Food and Agriculture, 80 (6) : 665-672.
http://dx.doi.org/10.1002/(SICI)1097-0010(20000501)80:6<665::AID-JSFA585>3.0.CO;2-K
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Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects. Coffi Nago Mathurin, Hounhouigan Joseph D., Akissoé Noël H., Zanou E., Mestres Christian. 1998. International Journal of Food Science and Technology, 33 : 307-315.
http://dx.doi.org/10.1046/j.1365-2621.1998.00169.x

End use quality of some african corn kernels. 2. Cooking behavior of whole dry milled maize flours; incidence of storage. Mestres Christian, Nago Mathurin Coffi, Akissoé Noël H., Matencio Françoise. 1997. Journal of Agricultural and Food Chemistry, 45 (3) : 565-571.
http://dx.doi.org/10.1021/jf9605660

Communication avec actes

Consumers acceptability of fortified gari, a cassava product in Benin. [S24-17]. Adinsi Laurent, Prin Laure, Kougblenou Nadège, Sacca Carole, Hounhouigan Joseph D., Akissoé Noël, Fliedel Geneviève. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. WCRTC. Nanning : WCRTC, Résumé, 1 p.
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New approach for better assessing consumer acceptability of improved cassava food products. [S20-05]. Fliedel Geneviève, Monteiro Maria Joao, Tomlins Keith I., Maraval Isabelle, Bouniol Alexandre, Prin Laure, Adinsi Laurent, Akissoé Noël, Hanna Rachid, Dufour Dominique. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. WCRTC. Nanning : WCRTC, Résumé, 1 p.
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Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage. Munanga Bettencourt de Jesus, Mestres Christian, Loiseau Gérard, Adinsi Laurent, Fliedel Geneviève, Sacca Carole, Akissoé Noël, Kouame Christelle, Grabulos Joël, Hounhouigan Joseph D.. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 2 p.
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Diagnostic des systèmes techniques de transformation de l'igname en cossettes séchées au Bénin. Hounhouigan Joseph D., Akissoé Noël H., Bricas Nicolas, Vernier Philippe. 1998. In : L'igname, plante séculaire et culture d'avenir : actes du séminaire international, 3-6 juin 1997, Montpellier, France = Yam, old plant and crop for the future$ENG. Berthaud Julien (ed.), Bricas Nicolas (ed.), Marchand Jean-Leu (ed.). ORSTOM, CIRAD, INRA, CORAF. Montpellier : CIRAD, 349-351. ISBN 2-87614-313-5

Communication par affiche

Characterization of traditional food processes for gari production in Benin. SP24-18. Escobar Andrés, Bouniol Alexandre, Tran Thierry, Dufour Dominique, Adinsi Laurent, Akissoé Noël, Fliedel Geneviève. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. Nanning : WCRTC, Résumé, 1 p.
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Caractérisation sensorielle en milieu urbain du Ablo, un pain traditionnel cuit à la vapeur en Afrique de l'Ouest. Madode Yann Emeric, Akissoé Noël, Hounhouigan Joseph D., Manful John, Mestres Christian. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 37.
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Le gowé: du savoir-faire traditionnel à une technologie innovante pour les marchés africains et européens. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël, Anihouvi Victor, Hounhouigan Joseph D., Mestres Christian. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 29.
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Sensory profile and acceptability of hibiscus drinks in Senegal: European and African cross cultural influence. Bechoff Aurélie, Cisse Mady, Fliedel Geneviève, Declemy Anne-Laure, Ayessou Nicolas, Akissoé Noël, Touré Cheikh, Bennett Ben, Pintado Manuela, Pallet Dominique, Tomlins Keith I.. 2014. . Singapore : s.n., 1 p.
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A cross cultural study in Senegal on acceptance of traditional drink made of hibiscus. Bechoff Aurélie, Cisse Mady, Fliedel Geneviève, Declemy Anne-Laure, Ayessou Nicolas, Akissoé Noël, Touré Cheikh, Bennett Ben, Pintado Manuela, Pallet Dominique, Tomlins Keith I.. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 1 p.
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Optimization of cereal malt processing for Gowe production. Adinsi Laurent, Akissoé Noël, Vieira-Dalodé Générose, Mestres Christian, Hounhouigan Joseph D.. 2013. . SAAFoST. Pretoria : SAAFoST, 1 p.
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Sanitary and nutritional quality of Akpan, a yoghurt-like cereal product from Benin. [P011]. Sacca Carole, Akissoé Noël H., Dalodé-Vieira Générose, Anihouvi Victor, Hounhouigan Joseph D., Mestres Christian. 2013. In : Out of Africa: global food science and technology. SAAFoST. Durban : SAAFoST, 1.
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Effects of nitrogen fertilization on pounded yam sensory and physico-chemicals properties. Cornet Denis, Akissoé Noël H., Vernier Philippe, Mestres Christian. 2006. In : Roots and tubers for sustainable development, issues and strategies : Proceedings of the 14th triennal Symposium, Thiruvananthapuram Kerala, India, 20-26 november 2006. International Society for Tropical Root Crop. s.l. : s.n., 1 p.
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The effect of mechanical slicing on yam chip quality. Akissoé Noël H., Vernier Philippe, Cornet Denis. 2006. In : Roots and tubers for sustainable development, issues and strategies : Proceedings of the 14th triennal Symposium, Thiruvananthapuram Kerala, India, 20-26 november 2006. International Society for Tropical Root Crop. s.l. : s.n., 1 p.
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Communication sans actes

Characterization of traditional food processes for gari production in Benin. Escobar Andrés, Bouniol Alexandre, Fliedel Geneviève, Tran Thierry, Adinsi Laurent, Akissoé Noël, Dufour Dominique. 2015. . BIOTEC. Bangkok : BIOTEC, Résumé, 1 p.
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Sensory and consumer testing of bissap in Senegal. Fliedel Geneviève, Cisse Mady, Ayessou Nicolas, Declemy Anne-Laure, Akissoé Noël H., Bechoff Aurélie, Pallet Dominique, Tomlins Keith I.. 2012. In : 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012. s.l. : s.n., Diaporama, (19 vues)
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Survey of traditional leafy vegetables-based recipes in southern Benin and nutritional values of dishes in Kpomasse district. Sossai Claudio, N'Danikou S., Akissoé Noël H., Honfoga J., Assogba Komlan Françoise, Simon Serge, Jaenicke Hannah. 2011. In : 2nd International Symposium on Underutilised Plant Species : Crops for the Future - Beyond Food Security, June 27 - July 1, 2011, Kuala Lumpur, Malaysia. ISHS. s.l. : s.n., Diaporama, (25 vues)
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Qualité comparée des grains de maïs béninois issus des écotypes locaux et des cultivars améliorés, mise au point de tests rapides de sélection. Mestres Christian, Nago Mathurin Coffi, Hounhouigan Joseph D., Akissoé Noël H., Davrieux Fabrice. 2001. In : Atelier scientifique INRAB-Nord, Parakou, Bénin, 28-30 mars 2001. INRAB. s.l. : s.n., 6 p.

Qualité comparée des grains de maïs béninois issus des écotypes locaux et des cultivars améliorés, mise au point de tests rapides de sélection. Mestres Christian, Nago Mathurin Coffi, Hounhouigan Joseph D., Akissoé Noël H., Davrieux Fabrice. 2001. In : Réunion du réseau WECAMAN, Cotonou, Bénin, 14-18 mai 2001. IITA. s.l. : s.n., 6 p.

Rapport d'expertise

D 5.4.1.1. Final Report on sensory testing in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Maraval Isabelle, Lahon Marie-Christine, Forestier N., Grabulos Joël, Mestres Christian, Sacca Carole, Akissoé Noël H., Monteiro Maria Joao, Pintado Manuela, Tomlins Keith I., Bechoff Aurélie, Oduro-Yeboah Charlotte, Amoa-Awua Wisdom, Ahmed Zahra S., Awad Sameh, Fathi M., Abozed S., Hassan-Wassef H.. 2015. s.l. : Projet AFTER-Union Européenne, 28 p.
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D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Pintado Ana I.E., Monteiro Maria Joao, Ahmed Zahra S., Awad Sameh, Hassan-Wassef H., Tomlins Keith I., Pintado Maria Manuela E., Fliedel Geneviève, Maraval Isabelle, Lahon Marie-Christine, Forestier N., Grabulos Joël, Mestres Christian, Sacca Carole, Akissoé Noël H., Monteiro Maria Joao, Bechoff Aurélie, Oduro-Yeboah Charlotte, Amoa-Awua Wisdom. 2015. s.l. : Projet AFTER-Union Européenne, 67 p.
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D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Maraval Isabelle, Lahon Marie-Christine, Forestier N., Grabulos Joël, Mestres Christian, Sacca Carole, Akissoé Noël H., Monteiro Maria Joao, Pintado Maria Manuela E., Amoa-Awua Wisdom, Oduro-Yeboah Charlotte, Ahmed Zahra S., Awad Sameh, Fathi M., Abozed S., Bechoff Aurélie, Tomlins Keith I.. 2015. s.l. : Projet AFTER-Union Européenne, 26 p.
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D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research”. Akissoé Noël H., Sacca Carole, Dadole G., Anihouvi Victor, Kindossi Janvier, Hounhouigan Joseph D., Amoa-Awua Wisdom, Oduro-Yeboah C., Ratsimba Angela Irène, Andrianarison Irène. Maria, Ramaroson V., Andriantahiana Z.M., Rakoto Danielle, Ayessou Nicolas Cyrille, Cisse Mady, Boucher Mathilde, Devilliers J., Monteiro Maria Joao, Pintado Manuela, Ndjouenkeu Robert, Ahmed Zahra S., Awad Sameh, Fathi M., Abozed S., Mestres Christian, Fliedel Geneviève, Pallet Dominique, Bechoff Aurélie, Tomlins Keith I.. 2015. s.l. : Projet AFTER-Union Européenne, 78 p.
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D 2.2.1. Intermediary report on new combined processes and cereal products. Project AFTER “African Food Tradition rEvisited by Research”. Adinsi Laurent, Ahmed Zahra S., Akissoé Noël H., Amoa-Awua Wisdom, Awad Sameh, Dalodé-Vieira Générose, Fliedel Geneviève, Hounhouigan Joseph D., Mestres Christian, Oduro-Yeboah C., Hassan-Wassef H.. 2012. s.l. : Projet AFTER-Union Européenne, 42 p.
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D 5.3.2.1. Initial report on sensory and African consumer acceptance for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Adinsi Laurent, Ahmed Zahra S., Akissoé Noël H., Amengor Mary, Amoa-Awua Wisdom, Anihouvi Victor, Annan Theophilus, Anyebuno George, Bechoff Aurélie, Bennett Ben, Dalodé-Vieira Générose, Declemy Anne-Laure, Diako C., Dzomeku Matilda, Fliedel Geneviève, Hassan-Wassef H., Hounhouigan Joseph D., Obodai Mary, Oduro-Yeboah Charlotte, Ofori Hayford, Owusu M., Pallet Dominique, Sacca Carole, Aati Shahat Abdel, Keith I, Tomlins Keith I., Tortoe C.. 2012. s.l. : Projet AFTER-Union Européenne, 73 p.
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D 5.3.2.2. Initial report on sensory and African consumer acceptance for Group 2. Project AFTER “African Food Tradition rEvisited by Research”. Tomlins Keith I., Fliedel Geneviève, Rakoto Danielle, Kindossi Janvier, Akpo-Djenontin O.O.D., Anihouvi Victor, Akissoé Noël H., Declemy Anne-Laure, Vieira-Dalodé Générose, Pallet Dominique, Cisse Mady, Bechoff Aurélie, Diatta Ndeye Mariama, Touré Cheikh, Bennett Ben, Hounhouigan Joseph D.. 2012. s.l. : Projet AFTER-Union Européenne, 44 p.
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D 5.3.2.3. Initial report on sensory and African consumer acceptance for Group 3. Project AFTER “African Food Tradition rEvisited by Research”. Tomlins Keith I., Cisse Mady, Bechoff Aurélie, Ayessou Nicolas, Ndiaye Diop Ndèye Adiara, Touré Cheikh, Fliedel Geneviève, Declemy Anne-Laure, Akissoé Noël H., Bennett Ben, Pintado Manuela, Pallet Dominique. 2012. s.l. : Projet AFTER-Union Européenne, 51 p.
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Document technique et de recherche

Acceptability of Akpan, a fermented maize yoghurt-like product, by French consumers. In Deliverable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Grabulos Joël, Franco I.M., Monteiro Maria Joao, Maraval Isabelle, Lahon Marie-Christine, Forestier-Chiron Nelly, Declemy Anne-Laure, Adinsi Laurent, Akissoé Noël H., Pallet Dominique, Pintado Manuela, Tomlins Keith I.. 2013. s.l. : s.n., 29 p.
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Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”. Fliedel Geneviève, Michodjehoun-Mestres Laetitia, Maraval Isabelle, Lahon Marie-Christine, Declemy Anne-Laure, Adinsi Laurent, Akissoé Noël H., Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2012. s.l. : s.n., 20 p.
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Projet valorisation de l'igname pour les marchés urbains. Projet financé par le Ministère de la Coopération, référence : 9502111 00 230 75 01. Marché de clientèle n.9200114. Rapport final. Bricas Nicolas, Vernier Philippe, Hounhouigan Joseph D., Akissoé Noël H., Ategbo Eric-Alain, Mitchikpe Evariste C., Biaou G., Houndekon V., Nkpenu E.K., Zoupoya K., Sedzro K., Orkwor Gabriel. 1997. Montpellier : CIRAD, 40 p.

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