Search Results - "Akissoe, N. H"

Development of starter culture for improved processing of Lafun, an African fermented cassava food product by Padonou, S.W., Nielsen, D.S., Akissoe, N.H., Hounhouigan, J.D., Nago, M.C., Jakobsen, M.

“…Aims:  To select appropriate micro‐organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. Methods and Results:  A total…”
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Inhibition of renin-angiotensin system enzymes by leafy vegetables polyphenol extracts related to fertilizer micro-dosing and harvest time by Djibril Moussa, M.I., Alashi, A.M., Sossa-Vihotogbe, C.N.A., Akponikpe, P.B.I., Djenontin, A.J., Baco, M.N., Akissoé, N.H., Aluko, R.E.

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EFFECT OF FERTILIZATION AND HARVESTING TIME ON ANTIOXIDANT ACTIVITY OF THREE LEAFY VEGETABLES COMMONLY USED IN BENIN by Sossa-Vihotogbé, Carole N. A, Akissoe, N. H, Anihouvi, V. B, Ahohuendo, B. C, Ahanchede, A, Hounhouigan, D. J

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin by Sossa-Vihotogbe, C.N.A, Akissoe, N.H, Anihouvi, V.B, Ahohuendo, B.C, Ahanchede, A, Hounhouigan, D.J

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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Comparison of the expansion ability of fermented maize flour and cassava starch during baking by Mestres, Christian, Boungou, Oreste, Akissoë, N, Zakhia, Nadine

“…The modifications occurring during the fermentation (at 20 or 35 °C) and drying (under the sun or in an oven at 40 °C) of maize flour (ogi) and cassava starch…”
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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin by Sossa-Vihotogbé, CNA, Akissoe, NH, Anihouvi, VB, Ahohuendo, BC, Ahanchede, A, Hounhouigan, DJ

“…Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are…”
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