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	1.	Biochemical origin of browning during the processing of fresh Yam (Dioscorea spp.) into dried product. [electronic resource] by Akissoe, Noël Mestres, Christian Hounhouigan, Joseph Nago, Mathurin Producer: 20050518 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. [electronic resource] by Azokpota, Paulin Hounhouigan, Joseph D Annan, Nana T Odjo, Théophile Nago, Mathurin C Jakobsen, Mogens Producer: 20100909 In: Journal of the science of food and agriculture vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The microbiota of Lafun, an African traditional cassava food product. [electronic resource] by Wilfrid Padonou, Sègla Nielsen, Dennis S Hounhouigan, Joseph D Thorsen, Line Nago, Mathurin C Jakobsen, Mogens Producer: 20091202 In: International journal of food microbiology vol. 133 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella. [electronic resource] by Padonou, Sègla Wilfrid Schillinger, Ulrich Nielsen, Dennis S Franz, Charles M A P Hansen, Michael Hounhouigan, Joseph D Nago, Mathurin C Jakobsen, Mogens Producer: 20101103 In: International journal of systematic and evolutionary microbiology vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)