| How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour N Akissoé, J Hounhouigan, C Mestres, M Nago Food chemistry 82 (2), 257-264, 2003 | 177 | 2003 |
| Nutritional composition of shea products and chemical properties of shea butter: a review FG Honfo, N Akissoe, AR Linnemann, M Soumanou, MAJS Van Boekel Critical reviews in food science and nutrition 54 (5), 673-686, 2014 | 123 | 2014 |
| Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and 'amala', a flour-derived product. HN Akissoe, DJ Hounhouigan, N Bricas, P Vernier, CM Nago, ... | 111 | 2001 |
| Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots H Franck, M Christian, A Noël, P Brigitte, HD Joseph, D Cornet, ... Food Chemistry 126 (1), 127-133, 2011 | 87 | 2011 |
| Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects MC Nago, JD Hounhouigan, N Akissoe, E Zanou, C Mestres International journal of food science & technology 33 (3), 307-315, 1998 | 86 | 1998 |
| Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties C Mestres, S Dorthe, N Akissoe, JD Hounhouigan Plant Foods for Human Nutrition 59, 93-99, 2004 | 68 | 2004 |
| Development of starter culture for improved processing of Lafun, an African fermented cassava food product SW Padonou, DS Nielsen, NH Akissoe, JD Hounhouigan, MC Nago, ... Journal of Applied Microbiology 109 (4), 1402-1410, 2010 | 54 | 2010 |
| Biochemical Origin of Browning during the Processing of Fresh Yam (Dioscorea spp.) into Dried Product N Akissoe, C Mestres, J Hounhouigan, M Nago Journal of Agricultural and Food Chemistry 53 (7), 2552-2557, 2005 | 54 | 2005 |
| Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks A Bechoff, M Cissé, G Fliedel, AL Declemy, N Ayessou, N Akissoe, ... Food Chemistry 148, 112-119, 2014 | 51 | 2014 |
| End use quality of some African corn kernels. 1. Physicochemical characteristics of kernels and their relationship with the quality of “Lifin”, a traditional whole dry-milled … M Nago, N Akissoë, F Matencio, C Mestres Journal of Agricultural and Food Chemistry 45 (3), 555-564, 1997 | 50 | 1997 |
| Effect of storage conditions on microbiological and physicochemical quality of shea butter F Honfo, K Hell, N Akissoé, O Coulibaly, P Fandohan, J Hounhouigan Journal of Food Science and Technology 48, 274-279, 2011 | 49 | 2011 |
| Comparison of the expansion ability of fermented maize flour and cassava starch during baking C Mestres, O Boungou, N Akissoe, N Zakhia Journal of the Science of Food and Agriculture 80 (6), 665-672, 2000 | 47 | 2000 |
| Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin PB Agbobatinkpo, L Thorsen, DS Nielsen, P Azokpota, N Akissoe, ... International Journal of Food Microbiology 163 (2-3), 231-238, 2013 | 45 | 2013 |
| Effect of tuber storage and pre-and post-blanching treatments on the physicochemical and pasting properties of dry yam flour N Akissoe, J Hounhouigan, C Mestres, M Nago Food chemistry 85 (1), 141-149, 2004 | 40 | 2004 |
| Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa M Houngbédji, P Johansen, SW Padonou, N Akissoé, N Arneborg, ... Food Microbiology 76, 267-278, 2018 | 39 | 2018 |
| Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety EV Zohoun, EN Tang, MM Soumanou, J Manful, NH Akissoe, J Bigoga, ... Food Science & Nutrition 6 (3), 638-652, 2018 | 36 | 2018 |
| End use quality of some African corn kernels. 2. Cooking behavior of whole dry-milled maize flours; incidence of storage C Mestres, M Nago, N Akissoë, F Matencio Journal of Agricultural and Food Chemistry 45 (3), 565-571, 1997 | 36 | 1997 |
| Effect of processing conditions on cyanide content and colour of cassava flours from West Africa F Hongbété, C Mestres, NH Akissoé, M Coffi Nago | 33 | 2009 |
| Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin L Adinsi, NH Akissoé, G Dalodé‐Vieira, VB Anihouvi, G Fliedel, C Mestres, ... Food Science & Nutrition 3 (1), 1-9, 2015 | 32 | 2015 |
| Sensory and physicochemical profiling of traditional and enriched gari in Benin L Adinsi, N Akissoé, A Escobar, L Prin, N Kougblenou, D Dufour, ... Food Science & Nutrition 7 (10), 3338-3348, 2019 | 30 | 2019 |
