Publicacións en colaboración con investigadores/as de Université de Tizi Ouzou (13)

2024

  1. Chemometric evaluation of antioxidant activity and α-amylase inhibition of selected monofloral honeys from Algeria

    Journal of Apicultural Research, Vol. 63, Núm. 3, pp. 570-580

  2. Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria

    Foods, Vol. 13, Núm. 15

  3. The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

    Foods, Vol. 13, Núm. 4

2023

  1. Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage

    Heliyon, Vol. 9, Núm. 7

  2. Evaluation of Antifungal and anti-aflatoxin B1 efficacy of some crude extracts of Chamaerops humilis L. against Aspergillus flavus isolated from peanuts (Arachis hypogea L.)

    Food Control, Vol. 152

  3. Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

    Food Materials Research, Vol. 3

  4. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

    Food Control, Vol. 145

  5. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

2022

  1. Assessment of Physicochemical, Antimicrobial and Antiradical Characteristics of Some Algerian Honeys from Different Floral and Geographical Origins

    Phytotherapie, Vol. 20, Núm. 4-5, pp. 230-240

  2. Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: Pollen dominance and volatile profiling (HS-SPME/GC–MS)

    Microchemical Journal, Vol. 174

2021

  1. Artificial meat tenderization using plant cysteine proteases

    Current Opinion in Food Science, Vol. 38, pp. 177-188

  2. Sensorial, melissopalynological and physico-chemical characteristics of honey from Babors Kabylia’s region (Algeria)

    Foods, Vol. 10, Núm. 2

2020

  1. One-step recovery of latex papain from Carica papaya using three phase partitioning and its use as milk-clotting and meat-tenderizing agent

    International Journal of Biological Macromolecules, Vol. 146, pp. 798-810