Hounhouigan JD - Search Results

1

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia.

Parkouda C, Nielsen DS, Azokpota P, Ouoba LI, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M. Parkouda C, et al. Among authors: hounhouigan jd. Crit Rev Microbiol. 2009;35(2):139-56. doi: 10.1080/10408410902793056. Crit Rev Microbiol. 2009. PMID: 19514912 Review.

2

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis.

Azokpota P, Hounhouigan JD, Annan NT, Odjo T, Nago MC, Jakobsen M. Azokpota P, et al. Among authors: hounhouigan jd. J Sci Food Agric. 2010 Feb;90(3):438-44. doi: 10.1002/jsfa.3835. J Sci Food Agric. 2010. PMID: 20355065

3

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.

Agbobatinkpo PB, Thorsen L, Nielsen DS, Azokpota P, Akissoe N, Hounhouigan JD, Jakobsen M. Agbobatinkpo PB, et al. Among authors: hounhouigan jd. Int J Food Microbiol. 2013 May 15;163(2-3):231-8. doi: 10.1016/j.ijfoodmicro.2013.02.008. Epub 2013 Feb 27. Int J Food Microbiol. 2013. PMID: 23571124

4

Development of starter culture for improved processing of Lafun, an African fermented cassava food product.

Padonou SW, Nielsen DS, Akissoe NH, Hounhouigan JD, Nago MC, Jakobsen M. Padonou SW, et al. Among authors: hounhouigan jd. J Appl Microbiol. 2010 Oct;109(4):1402-10. doi: 10.1111/j.1365-2672.2010.04769.x. Epub 2010 Jun 10. J Appl Microbiol. 2010. PMID: 20553347

5

The microbiota of Lafun, an African traditional cassava food product.

Wilfrid Padonou S, Nielsen DS, Hounhouigan JD, Thorsen L, Nago MC, Jakobsen M. Wilfrid Padonou S, et al. Among authors: hounhouigan jd. Int J Food Microbiol. 2009 Jul 31;133(1-2):22-30. doi: 10.1016/j.ijfoodmicro.2009.04.019. Epub 2009 Apr 24. Int J Food Microbiol. 2009. PMID: 19493582

6

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella.

Padonou SW, Schillinger U, Nielsen DS, Franz CMAP, Hansen M, Hounhouigan JD, Nago MC, Jakobsen M. Padonou SW, et al. Among authors: hounhouigan jd. Int J Syst Evol Microbiol. 2010 Sep;60(Pt 9):2193-2198. doi: 10.1099/ijs.0.014332-0. Epub 2009 Nov 6. Int J Syst Evol Microbiol. 2010. PMID: 19897612

7

Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.

Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M. Vieira-Dalodé G, et al. J Appl Microbiol. 2007 Aug;103(2):342-9. doi: 10.1111/j.1365-2672.2006.03252.x. J Appl Microbiol. 2007. PMID: 17650194

8

Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption.

Chadare FJ, Gayet DP, Azokpota P, Nout MJ, Linnemann AR, Hounhouigan JD, van Boekel MA. Chadare FJ, et al. Among authors: hounhouigan jd. Ecol Food Nutr. 2010 Jul-Aug;49(4):279-97. doi: 10.1080/03670244.2010.491051. Ecol Food Nutr. 2010. PMID: 21888472

9

Prevalence of foodborne pathogens in food from selected African countries - A meta-analysis.

Paudyal N, Anihouvi V, Hounhouigan J, Matsheka MI, Sekwati-Monang B, Amoa-Awua W, Atter A, Ackah NB, Mbugua S, Asagbra A, Abdelgadir W, Nakavuma J, Jakobsen M, Fang W. Paudyal N, et al. Int J Food Microbiol. 2017 May 16;249:35-43. doi: 10.1016/j.ijfoodmicro.2017.03.002. Epub 2017 Mar 6. Int J Food Microbiol. 2017. PMID: 28271855 Review.

10

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.

Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L. Greppi A, et al. Int J Food Microbiol. 2013 Jul 15;165(2):84-8. doi: 10.1016/j.ijfoodmicro.2013.05.005. Epub 2013 May 13. Int J Food Microbiol. 2013. PMID: 23727651

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