19 Mar 2026Open access
Food quality profile of fermented cassava dough: A tool for the value chain upgradingPublisher siteJSFA reports, Cassava research and cyanide
UniversitiesMarcel Houngbédji
Active, last published 2026
In food composition and properties
Marcel
Houngbédji
Scholar“Research focused on Food composition and properties and adjacent fields.”
Centre Technique de la Conservation des Produits Agricoles
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01 · About the work
What I study
arcel Houngbédji is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Marcel's work has been cited 239 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×13Probiotics and Fermented Foods×11Microbial Metabolites in Food Biotechnology×4Fermentation and Sensory Analysis×3Agriculture and Rural Development Research×3
04 · Where I am
Affiliations
Affiliation on published researchCentre Technique de la Conservation des Produits AgricolesDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
4 works5 Jan 2026Open access
Tropical Almond Tree (Terminalia catappa L.): A Comprehensive Review of the Phytochemical Composition, Bioactivities and Economic PotentialPublisher sitePharmaceuticals, Pomegranate: compositions and health benefits
27 Jun 2025Open access19cites
The microbiota vault initiative: safeguarding Earth’s microbial heritage for future generationsPublisher siteNature Communications, Gut microbiota and health
7 Jul 20246cites
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan AfricaPublisher siteCritical Reviews in Food Science and Nutrition, Probiotics and Fermented Foods
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