Profil

Iko Afe Ogouyôm Herbert

Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires

See author's contact details
Main Referenced Co-authors
Scippo, Marie-Louise  (12)
Mahillon, Jacques (10)
Kpoclou, Yénoukounmè Euloge (9)
Douny, Caroline  (7)
Anihouvi, Victor Bienvenu (5)
Main Referenced Keywords
Agronomy and Crop Science (1); Aquatic Science (1); Benin (1); Biogenic amines (1); fluorescence (1);
Main Referenced Unit & Research Centers
FARAH - Fundamental and Applied Research for Animals and Health - ULiège [BE] (12)
FARAH. Santé publique vétérinaire - ULiège (1)
Main Referenced Disciplines
Food science (12)
Aquatic sciences & oceanology (1)

Publications (total 13)

The most downloaded
48 downloads
Iko Afe, O. H., Anihouvi, D. G. H., Assogba, M. F., Kpoclou, Y. E., Moula, N., Mahillon, J., Anihouvi, V. B., Scippo, M.-L., & Hounhouigan, D. J. (2020). Traditional production and quality perception of grilled pork consumed in Benin. African Journal of Food Science, 14 (11), 414-426. doi:10.5897/AJFS2020.2016 https://hdl.handle.net/2268/254521

The most cited

26 citations (Scopus®)

Iko Afe, O. H., Douny, C., Kpoclou, Y. E., Igout, A., Mahillon, J., Anihouvi, V., Hounhouigan, J., & Scippo, M.-L. (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future reengineering: a systematic review. Food and Chemical Toxicology, 141, 111372. doi:10.1016/j.fct.2020.111372 https://hdl.handle.net/2268/247362

Amoussou, N., Marengo, M., Iko Afe, O. H., Lejeune, P., Durieux, É. D. H., Douny, C., Scippo, M.-L., & Gobert, S. (2022). Comparison of fatty acid profiles of two cultivated and wild marine fish from Mediterranean Sea. Aquaculture International. doi:10.1007/s10499-022-00861-3
Peer Reviewed verified by ORBi

Iko Afe, O. H., Saegerman, C., Kpoclou, Y. E., Douny, C., Igout, A., Mahillon, J., Anihouvi, V. B., Hounhouigan, D. J., & Scippo, M.-L. (2021). Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control, 126, 108089. doi:10.1016/j.foodcont.2021.108089
Peer Reviewed verified by ORBi

Iko Afe, O. H. (2020). Production de viande de porc grillée et de poisson fumé au Bénin : apports nutritionnels et risques chimiques associés [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/252081

Iko Afe, O. H., Douny, C., Kpoclou, Y. E., Igout, A., Mahillon, J., Anihouvi, V., Hounhouigan, J., & Scippo, M.-L. (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future reengineering: a systematic review. Food and Chemical Toxicology, 141, 111372. doi:10.1016/j.fct.2020.111372
Peer Reviewed verified by ORBi

Iko Afe, O. H., Anihouvi, D. G. H., Assogba, M. F., Kpoclou, Y. E., Moula, N., Mahillon, J., Anihouvi, V. B., Scippo, M.-L., & Hounhouigan, D. J. (2020). Traditional production and quality perception of grilled pork consumed in Benin. African Journal of Food Science, 14 (11), 414-426. doi:10.5897/AJFS2020.2016
Peer Reviewed verified by ORBi

Anihouvi, D. G. H., Kpoclou, Y. E., Assogba, M. F., Iko Afe, O. H., Lègba, G., Scippo, M.-L., Hounhouigan, D. J., Anihouvi, V. B., & Mahillon, J. (2020). Microbial contamination associated with the processing of grilled pork, a ready-to-eat street food in Benin. Journal of Food Safety, 40 (e12731.). doi:10.1111/jfs.12731
Peer Reviewed verified by ORBi

Iko Afe, O. H., Anihouvi, D. G., Assogba, F., Anihouvi, E. L., Kpoclou, Y. E., Douny, C., Mahillon, J., Anihouvi, V. B., Scippo, M.-L., & Hounhouigan, D. J. (2020). Consumption and nutritional quality of grilled pork purchased from open roadside restaurants of Benin. Journal of Food Composition and Analysis, 92, 103549. doi:10.1016/j.jfca.2020.103549
Peer Reviewed verified by ORBi

Iko Afe, O. H., Saegerman, C., Kpoclou, Y. E., Anihouvi, V. B., Douny, C., Igout, A., Mahillon, J., Hounhouigan, D. J., & Scippo, M.-L. (2020). Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 37 (5), 742-752. doi:10.1080/19440049.2020.1726502
Peer Reviewed verified by ORBi

Iko Afe, O. H., Assogba, F., Gildas, A., Boukari, B.-S., Douny, C., Kpoclou, E., Fagla, A., Igout, A., Mahillon, J., Anihouvi, V., Scippo, M.-L., & Hounhouigan, J. (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Sciences and Nutrition, 8, 4822-4830. doi:10.1002/fsn3.1763
Peer reviewed

Anihouvi, G., Kpoclou, Y. E., Massih, M., Iko Afe, O. H., Assogba, F., Covo, M., Scippo, M.-L., Hounhouigan, J., Anihouvi, V., & Mahillon, J. (2019). Microbiological characteristics of smoked and smoked–dried fish processed in Benin. Food Science and Nutrition, 7, 1821-1827. doi:10.1002/fsn3.1030
Peer Reviewed verified by ORBi

Anihouvi, D. G. H., Kpoclou, Y. E., Assogba, M. F., Iko Afe, O. H., Lègba, G., Scippo, M.-L., Hounhouigan, D. J., Anihouvi, V. B., & Mahillon, J. (2019). Microbial contamination associated with the processing ofgrilled pork, a ready-to-eat street food in Benin. Journal of Food Safety.
Peer Reviewed verified by ORBi

Assogba, F., Anihouvi, D. G. H., Iko Afe, O. H., Kpoclou, Y. E., Mahillon, J., Scippo, M.-L., Hounhouigan, J., & Anihouvi, V. (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food and Agriculture, 5: 1641255. doi:10.1080/23311932.2019.1641255
Peer Reviewed verified by ORBi

Douny, C., Benmedjadi, S., Brose, F., Iko Afe, O. H., Igout, A., Hounhouigan, D. J., Anihouvi, V. B., & Scippo, M.-L. (2019). Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat. Application to Beninese grilled pork samples. Food Analytical Methods, 12 (10), 2392-2400. doi:10.1007/s12161-019-01587-4
Peer Reviewed verified by ORBi

Contact ORBi