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Mathurin Coffi Nago

Observed names: C. M. Nago, C.M. Nago, COFFI M. NAGO, Coffi Mathurin Nago, M C Nago, M Nago, M.C. Nago, MATHURIN C. NAGO, MATHURIN NAGO, Mathurin C Nago, Mathurin C. Nago, Mathurin Nago, Nago C. Mathurin, Nago, Mathurin Coffi
OpenAlex ID: A5059524441
Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin
2006 · P. Azokpota, D.J. Hounhouigan, et al. · International Journal of Food Microbiology · 127
Lactic acid bacteria and yeasts associated withgowéproduction from sorghum in Bénin
2007 · G. Vieira-Dalodé, L. Jespersen, et al. · Journal of Applied Microbiology · 112
How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
2003 · Noël Akissoé, Joseph Hounhouigan, et al. · Food Chemistry · 108
Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
1993 · D.J. Houghouigan, M.J.R. Nout, et al. · International Journal of Food Microbiology · 93
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The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties
2004 · Wilfrid Padonou, Christian Mestres, et al. · Food Chemistry · 90
The microbiota of Lafun, an African traditional cassava food product
2009 · Sègla Wilfrid Padonou, Dennis S. Nielsen, et al. · International Journal of Food Microbiology · 83
Microbiological changes in maw� during natural fermentation
1994 · D. J. Hounhouigan, M. J. R. Nout, et al. · World Journal of Microbiology and Biotechnology · 66
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Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots
2010 · Hongbété Franck, Mestres Christian, et al. · Food Chemistry · 65
Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin
1993 · D. JOSEPH HOUNHOUIGAN, M.J. ROBERT NOUT, et al. · International Journal of Food Science & Technology · 63
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Changes in the Physico-Chemical Properties of Maize During Natural Fermentation of Mawè
1993 · D.J. Hounhouigan, M.J.R. Nout, et al. · Journal of Cereal Science · 63
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Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
1998 · Mathurin Coffi Nago, Joseph D Hounhouigan, et al. · International Journal of Food Science & Technology · 60
Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella
2009 · Sègla Wilfrid Padonou, Ulrich Schillinger, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 53
Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.
2002 · M Egounlety, O C Aworh, et al. · PubMed · 45
Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin
2004 · C Mestres, S Bassa, et al. · Journal of Stored Products Research · 39
Esterase and protease activities of Bacillus spp. from afitin, iru and sonru:three African locust bean (Parkia biglobosa) condiments from Benin
2006 · Azokpota, Paulin, Hounhouigan, Djidjoho Joseph, et al. · Research at the University of Copenhagen (University of Copenhagen) · 38
Development of starter culture for improved processing of Lafun, an African fermented cassava food product
2010 · S.W. Padonou, D.S. Nielsen, et al. · Journal of Applied Microbiology · 34
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 Maize Flour from Benin
1997 · Mathurin Nago, Noël Akissoë, et al. · Journal of Agricultural and Food Chemistry · 32
Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin
2007 · Paulin Azokpota, Joseph D. Hounhouigan, et al. · World Journal of Microbiology and Biotechnology · 31
Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product
2001 · Noël Akissoé, Joseph D. Hounhouigan, et al. · Agritrop (Cirad) · 30
End Use Quality of Some African Corn Kernels. 2. Cooking Behavior of Whole Dry-Milled Maize Flours; Incidence of Storage
1997 · Christian Mestres, Mathurin Nago, et al. · Journal of Agricultural and Food Chemistry · 30
Biochemical Origin of Browning during the Processing of Fresh Yam (Dioscorea spp.) into Dried Product
2005 · Noël Akissoe, Christian Mestres, et al. · Journal of Agricultural and Food Chemistry · 28
Microstructure and physico-chemical bases of textural quality of yam products
2010 · Noël Akissoe, Christian Mestres, et al. · LWT · 27
Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis
2009 · Paulin Azokpota, Joseph D Hounhouigan, et al. · Journal of the Science of Food and Agriculture · 26
Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour
2003 · Noël Akissoe, Joseph Hounhouigan, et al. · Food Chemistry · 25
Use of starter cultures of lactobacilli and yeast in the fermentation of mawO, an African maize product
1999 · Joseph D. Hounhouigan, M.J.R. Nout, et al. · Tropical Science · 25
Works count: 74
Citation count: 1,569
H-index: 25
I10-index: 32
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