| A1 publicaties (20) [show] |
- Amoussou, N.; Marengo, M.; Afe, O.H.I.; Lejeune, P.; Durieux, E.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. Aquacult. Int. 30: 1435-1452. https://dx.doi.org/10.1007/s10499-022-00861-3, meer
- Assogba, M.F.; Afé, O.H.I.; Ahouansou, R.H.; Anihouvi, D.G.H.; Kpoclou, Y.E.; Djago, D.; Douny, C.; Igout, A.; Mahillon, J.; Hounhouigan, D.J.; Scippo, M.-L.; Anihouvi, V.B. (2022). Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products. J. Sci. Food Agric. 102(2): 851-861. https://dx.doi.org/10.1002/jsfa.11421, meer
- Afé, O.H.I.; 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. https://dx.doi.org/10.1016/j.foodcont.2021.108089, meer
- Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J. (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. Journal of Food Processing and Preservation 45(11): e15919. https://dx.doi.org/10.1111/jfpp.15919, meer
- Kpoclou, Y.E.; Adinsi, L.; Anihouvi, V.B.; Douny, C.; Brose, F.; Igout, A.; Scippo, M.-L.; Hounhouigan, D.J. (2021). Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. J. Food Sci. Technol. 58: 4646-4653. https://hdl.handle.net/10.1007/s13197-020-04952-y, meer
- Mehouel, F.; Bouayad, L.; Berber, A.; Boutaleb, S.; Miri, M.; Scippo, M.-L. (2021). Health risk assessment of exposure to polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (DL-PCBs) in swordfish from the Mediterranean Sea. Environm. Sc. & Poll. Res. 28: 26106-26111. https://hdl.handle.net/10.1007/s11356-021-12479-8, meer
 Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.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 Science & Nutrition 8(9): 4822-4830. https://hdl.handle.net/10.1002/fsn3.1763, meer- Afé, O.H.I.; Douny, C.; Kpoclou, Y.E.; Igout, A.; Mahillon, J.; Anihouvi, V.; Hounhouigan, D.J.; Scippo, M.-L. (2020). Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: a systematic review. Food Chem. Toxicol. 141: 111372. https://hdl.handle.net/10.1016/j.fct.2020.111372, meer
- Amoussou, N.; Marengo, M.; Durieux, E.D.H.; Douny, C.; Scippo, M.-L.; Gobert, S. (2020). Trace elements and fatty acid profile of Argyrosomus regius (Asso, 1801) from Mediterranean aquaculture. Biol. Trace Elem. Res. 196: 618-628. https://dx.doi.org/10.1007/s12011-019-01925-x, meer
- Assogba, M.F.; Anihouvi, D.G.H.; Afé, O.H.I.; Kpoclou, Y.E.; Mahillon, J.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B. (2019). Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin. Cogent Food & Agriculture 5(1): 1641255. https://dx.doi.org/10.1080/23311932.2019.1641255, meer
- Douny, C.; Benmedjadi, S.; Brose, F.; Afé, O.H.I.; 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 Anal. Methods 12(10): 2392-2400. https://hdl.handle.net/10.1007/s12161-019-01587-4, meer
- Li, K.; Liu, L.; Zhan, J.; Scippo, M.-L.; Dalsgaard, A. (2019). Evaluation of antimicrobial products used in tilapia (Oreochromis spp.) and whiteleg shrimp (Litopenaeus vannamei) aquaculture. Aquac. Res. 50(3): 925-933. https://dx.doi.org/10.1111/are.13967, meer
- Marissiaux, L.; Scippo, M.-L.; Daube, G.; Denayer, S.; Botteldoorn, N.; Gobert, S.; Scholtes, B.; Ghuysen, A. (2018). An awkward fishing expedition. Acta Anaesthesiologica Belgica 69(2): 119-122, meer
- Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Scippo, M.-L.; Hounhouigan, D.J. (2017). Pest and mould infestation of smoked shrimp and preventive measures for storage in cottage industry. Indian Journal of Traditional Knowledge 16(1): 95-99, meer
- Dorneles, P.R.; Lailson-Brito, J.; Bisi, T.L.; Domit, C.; Barbosa, L.A.; Meirelles, A.C.O.; Carvalho, V.L.; Malm, O.; Azevedo, A.F.; Brose, F.; Das, K.; Scippo, M.-L. (2016). Guiana dolphins (Sotalia guianensis) and DR-CALUX for screening coastal Brazilian environments for dioxins and related compounds. Arch. Environ. Contam. Toxicol. 71(3): 336-346. https://dx.doi.org/10.1007/s00244-016-0299-z, meer
- Imazaki, P.H.; Brose, F.; Jauniaux, T.; Das, K.; Muller, M.; Scippo, M.-L. (2015). Estrogenic evaluation and organochlorine identification in blubber of North Sea Harbour Porpoise (Phocoena phocoena) stranded on the North Sea coast. Biomed. Res. Int. 2015(438295): 14 pp. https://dx.doi.org/10.1155/2015/438295, meer
- Kpoclou, E.Y.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Douny, C.; Brose, F.; Scippo, M.-L. (2014). Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 31(7): 1212-1218. https://dx.doi.org/10.1080/19440049.2014.916422, meer
- Douny, C.; Widart, J.; De Pauw, E.; Silvestre, F.; Kestemont, P.; Tu, H.T.; Phuong, N.T.; Maghuin-Rogister, G.; Scippo, M.-L. (2013). Development of an analytical method to detect metabolites of nitrofurans: application to the study of furazolidone elimination in Vietnamese black tiger shrimp (Penaeus monodon). Aquaculture 376-379: 54-58. https://dx.doi.org/10.1016/j.aquaculture.2012.11.001, meer
- Douny, C.; Widart, J.; de Pauw, E.; Maghuin-Rogister, G.; Scippo, M.-L. (2013). Determination of chloramphenicol in honey, shrimp, and poultry meat with liquid chromatography-mass spectrometry: validation of the method according to commission decision 2002/657/EC. Food Anal. Methods 6(5): 1458-1465. https://dx.doi.org/10.1007/s12161-013-9596-6, meer
- Thi Tu, H.; Silvestre, F.; Scippo, M.-L.; Thomé, J.-P.; Thanh Phuong, N.; Kestemont, P. (2009). Acetylcholinesterase activity as a biomarker of exposure to antibiotics and pesticides in the black tiger shrimp (Penaeus monodon). Ecotoxicol. Environ. Saf. 72(5): 1463-1470. http://dx.doi.org/10.1016/j.ecoenv.2009.04.008, meer
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| Peer reviewed publicatie [show] |
- Kpoclou, E.Y.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. Afr. J. Agric. Res. 8(26): 3405-3414. https://dx.doi.org/10.5897/ajar12.2014, meer
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| Overige publicaties (2) [show] |
- Dorneles, P.R.; Lailson-Brito, J.; Bisi, T.L.; Domit, C.; Barbosa, L.A.; Meirelles, A.C.O.; Carvalho, V.L.; Malm, O.; Azevedo, A.F.; Das, K.; Scippo, M.-L. (2014). Using top predators and DR-CALUX to screen coastal environments from three different Brazilian regions for dioxins and related compounds. Organohalogen Compounds 76: 1387-1390, meer
- Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. Food and Public Health 3(6): 277-283, meer
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