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The bii4africa dataset of faunal and floral population intactness estimates across Africa's major land uses.
Sci Data. 2024 Feb 12;11(1):191. doi: 10.1038/s41597-023-02832-6.
Sci Data. 2024.
PMID: 38346970
Free PMC article.
B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review.
Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ.
Padonou SW, et al. Among authors: houngbedji m.
J Food Sci. 2023 Aug;88(8):3155-3188. doi: 10.1111/1750-3841.16697. Epub 2023 Jul 17.
J Food Sci. 2023.
PMID: 37458298
Review.
Item in Clipboard
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.
Houngbédji M, Padonou SW, Parkouda C, Johansen PG, Hounsou M, Agbobatinkpo BP, Sawadogo-Lingani H, Jespersen L, Hounhouigan DJ.
Houngbédji M, et al.
World J Microbiol Biotechnol. 2021 Jan 21;37(2):34. doi: 10.1007/s11274-021-02994-8.
World J Microbiol Biotechnol. 2021.
PMID: 33475896
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Comparison of the microbial composition of African fermented foods using amplicon sequencing.
Diaz M, Kellingray L, Akinyemi N, Adefiranye OO, Olaonipekun AB, Bayili GR, Ibezim J, du Plessis AS, Houngbédji M, Kamya D, Mukisa IM, Mulaw G, Manthi Josiah S, Onyango Chienjo W, Atter A, Agbemafle E, Annan T, Bernice Ackah N, Buys EM, Joseph Hounhouigan D, Muyanja C, Nakavuma J, Odeny DA, Sawadogo-Lingani H, Tesfaye Tefera A, Amoa-Awua W, Obodai M, Mayer MJ, Oguntoyinbo FA, Narbad A.
Diaz M, et al. Among authors: houngbedji m.
Sci Rep. 2019 Sep 25;9(1):13863. doi: 10.1038/s41598-019-50190-4.
Sci Rep. 2019.
PMID: 31554860
Free PMC article.
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Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs.
Houngbédji M, Johansen P, Padonou SW, Hounhouigan DJ, Siegumfeldt H, Jespersen L.
Houngbédji M, et al.
Int J Food Microbiol. 2019 Sep 2;304:75-88. doi: 10.1016/j.ijfoodmicro.2019.05.018. Epub 2019 May 23.
Int J Food Microbiol. 2019.
PMID: 31174038
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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, Hounhouigan DJ, Jespersen L.
Houngbédji M, et al.
Food Microbiol. 2018 Dec;76:267-278. doi: 10.1016/j.fm.2018.06.005. Epub 2018 Jun 9.
Food Microbiol. 2018.
PMID: 30166150
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Subcutaneous injection of Mycobacterium ulcerans causes necrosis, chronic inflammatory response and fibrosis in skeletal muscle.
Houngbédji MG, Boissinot M, Bergeron GM, Frenette J.
Houngbédji MG, et al.
Microbes Infect. 2008 Oct;10(12-13):1236-43. doi: 10.1016/j.micinf.2008.07.041. Epub 2008 Aug 13.
Microbes Infect. 2008.
PMID: 18762268
Free article.
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