Yénoukounmè Euloge Kpoclou (Yénoukounmè E Kpoclou)

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 5

Top Topics

Body Composition

Polycyclic Aromatic Hydrocarbons

Top Venues

Food science & nutrition

Journal of the science of food and agriculture

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Ifagbémi Bienvenue Chabi, Midimahu Vahid Aïssi, Oscar Zannou, Yénoukounmè Euloge Kpoclou, Bernolde Paul Ayegnon, Marius Eric Badoussi, Vénérande Y Ballogou, Gulden Goksen, Amin Mousavi Khaneghah, Adéchola P Polycarpe Kayodé
New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties. Food science & nutrition 12 (2) (2023)
Ifagbémi Bienvenue Chabi, Midimahu Vahid Aïssi, Oscar Zannou, Yénoukounmè Euloge Kpoclou, Bernolde Paul Ayegnon, Marius Eric Badoussi, Vénérande Y Ballogou, Gulden Goksen, Amin Mousavi Khaneghah, Adéchola P Polycarpe Kayodé
New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties. Food science & nutrition 12 (2) (2023)
Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo
Chemical hazards in smoked meat and fish. Food science & nutrition 9 (12) (2021)
Yénoukounmè Euloge Kpoclou, Laurent Adinsi, Victor Bienvenu Anihouvi, Caroline Douny, François Brose, Ahmed Igout, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan
Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. Journal of food science and technology 58 (12) (2021)
Mahunan François Assogba, Ogouyôm Herbert Iko Afé, Roger Houèchénè Ahouansou, Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Dieudonné Djago, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, Victor Bienvenu Anihouvi
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. Journal of the science of food and agriculture 102 (2) (2021)