Yann E. Madode
Abomey, ZO, Benin
Last Updated: 09/26/2026
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Found 9 publications
Changes in Cooking and Breadmaking Properties of IR 841 Paddy Rice During Storage in West Africa.
Journal: Foods (Basel, Switzerland)
Published: December 04, 2025
Factors associated with low short-term memory development among pupils in public primary schools: evidence from Benin republic.
Journal: BMC nutrition
Published: January 08, 2025
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi.
Journal: International journal of food microbiology
Published: November 17, 2023
New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content.
Journal: Food chemistry
Published: April 24, 2023
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin.
Journal: Food research international (Ottawa, Ont.)
Published: February 04, 2023
Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.
Journal: Nutrients
Published: January 19, 2023
Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin.
Journal: Foods (Basel, Switzerland)
Published: September 18, 2022
Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.
Journal: Journal of the science of food and agriculture
Published: February 25, 2017
Showing 1-9 of 9
Last Updated: 09/26/2026