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Improving the quality of cashew nuts and cashew apple products for better nutrition and income in Benin.
Lamboni, Leo
(PhD candidate)
Smid, Eddy
(Promotor)
van Boekel, Tiny
(Promotor)
Linnemann, Anita
(Co-promotor)
Food Quality and Design
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/10
→
28/05/18
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Cashew Nut
Food Science
100%
Aspergillus
Food Science
100%
Mycotoxin
Food Science
100%
Fumonisin
Food Science
25%
Aflatoxin
Food Science
25%
Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry
Food Science
12%
Ochratoxin
Food Science
12%
Fungal Contamination
Food Science
12%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Raw cashew nut quality as function of contamination by mycotoxins and other secondary metabolites of Aspergillus spp. and farmer practices
Lamboni, L. Y.,
28 May 2018
, Wageningen:
Wageningen University
.
191 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Aspergillus
100%
Mycotoxin
100%
Cashew Nut
100%
Fumonisin
25%
Aflatoxin
25%