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Yénoukounmè Euloge Kpoclou

Observed names: Euloge Yénoukounmè Kpoclou, Kpoclou Yénoukounmè Euloge, Kpoclou Yenoukounme Euloge, Kpoclou, Yénoukounmè Euloge, Y Kpoclou E, Y. Euloge KPOCLOU, Y.E. Kpoclou, Yenoukounmè Euloge Kpoclou, Yénoukounmè E. Kpoclou, Yénoukounmè Euloge Kpoclou
ORCID: 0000-0003-4859-6205
Observed ORCID: 0000-0003-4859-6205
OpenAlex ID: A5085667753
Chemical hazards in smoked meat and fish
2021 · Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, et al. · Food Science & Nutrition · 52
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review
2020 · Ogouyôm Herbert Iko Afé, Caroline Douny, et al. · Food and Chemical Toxicology · 48
Microbiological characteristics of smoked and smoked–dried fish processed in Benin
2019 · Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, et al. · Food Science & Nutrition · 37
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Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers
2021 · Ogouyôm Herbert Iko Afé, Claude Saegerman, et al. · Food Control · 33
Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
2024 · Oscar Zannou, Kouame F. Oussou, et al. · Journal of Future Foods · 32
Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
2021 · Oscar Zannou, Dehouegnon Jerry Agossou, et al. · International Journal of Gastronomy and Food Science · 30
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
2019 · Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, et al. · Cogent Food & Agriculture · 27
Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin
2019 · Dona G. H. Anihouvi, Yénoukounmè E. Kpoclou, et al. · Journal of Food Safety · 23
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products
2021 · Mahunan François Assogba, Ogouyôm Herbert Iko Afé, et al. · Journal of the Science of Food and Agriculture · 21
Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment
2014 · Euloge Yénoukounmè Kpoclou, Victor Bienvenu Anihouvi, et al. · Food Additives & Contaminants Part A · 21
Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer
2020 · Ogouyôm Herbert Iko Afé, Claude Saegerman, et al. · Food Additives & Contaminants Part A · 19
Application of emerging technologies for extraction of pigments using green solvents: case of deep eutectic solvents combined with ultrasound-assisted extraction technique
2024 · Oscar Zannou, Kouame F. Oussou, et al. · Biomass Conversion and Biorefinery · 11
Traditional fermented foods of Benin Republic: microbiological safety and health benefits
2023 · Oscar Zannou, Ifagbémi B. Chabi, et al. · Discover Food · 10
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Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes
2021 · Mahunan François Assogba, Eudes Landry Anihouvi, et al. · Journal of Aquatic Food Product Technology · 10
Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes
2020 · Ogouyôm Herbert Iko Afé, Mahunan François Assogba, et al. · Food Science & Nutrition · 10
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Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger
2019 · Ramatou Boubacar Seydou, AbdoulKader Harouna, et al. · Food Science & Nutrition · 10
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Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin
2020 · O.H. Iko Afé, D.G. Anihouvi, et al. · Journal of Food Composition and Analysis · 9
Preservation practices and quality perception of shrimps along the local merchandising chain in Benin
2013 · Y Kpoclou E, B Anihouvi V, et al. · African Journal of Agricultural Research · 8
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Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp
2021 · Yénoukounmè Euloge Kpoclou, Laurent Adinsi, et al. · Journal of Food Science and Technology · 7
Red sorghum (Sorghum bicolor) leaf sheaths as source stable pigments
2025 · Oscar Zannou, Yann Emmanuel Miassi, et al. · Discover Food · 6
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Bacterial diversity of smoked and smoked‐dried fish from West Africa: A metagenomic approach
2021 · Dona G. H. Anihouvi, Olivier Henriet, et al. · Journal of Food Processing and Preservation · 6
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Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork
2020 · Mahunan François Assogba, Yénoukounmè Euloge Kpoclou, et al. · Journal of Food Processing and Preservation · 6
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Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets
2023 · Yénoukounmè Euloge Kpoclou, Victor Bienvenu Anihouvi, et al. · Discover Food · 5
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Tomato Seed (Solanum lycopersicum) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional Properties
2024 · Ifagbémi Bienvenue Chabi, Olouchègoun Juladisse Omiyalé, et al. · Journal of Food Processing and Preservation · 4
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Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish
2023 · Mahunan François Assogba, Roger Houêchéné Ahouansou, et al. · Journal of Food Composition and Analysis · 4
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Works count: 42
Citation count: 458
H-index: 11
I10-index: 16
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