المؤلفون: Djaoudene Ouarda, Bachir-Bey Mostapha, Djebari Sabrina

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 41-54 (2024)

مصطلحات موضوعية: physicochemical characteristic, daily storage conditions, bioactive compounds, antioxidant activity, apple jam, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/0e1f17adbf5f49bfb3b715364b132c4e

المؤلفون: Djaoudene, Ouarda, Bachir-Bey, Mostapha, Cásedas, Guillermo, Les, Francisco, López, Víctor

وصف الملف: application/pdf

Relation: http://zaguan.unizar.es/record/135483

الاتاحة: http://zaguan.unizar.es/record/135483
https://doi.org/10.35219/foodtechnology.2023.2.12

المؤلفون: Djaoudene, Ouarda, Bachir-Bey, Mostapha, Schisano, Connie, Djebari, Sabrina, Tenore, Gian Carlo, Romano, Anabela

مصطلحات موضوعية: Natural deep eutectic solvents, Phytochemicals, Phoenix dactylifera fruits, Green extraction, Antioxidant activity, Enzyme inhibition, Ultrasound-assisted extraction

Relation: Antioxidants 13 (2): 181 (2024); http://hdl.handle.net/10400.1/20450

الاتاحة: http://hdl.handle.net/10400.1/20450
https://doi.org/10.3390/antiox13020181

المؤلفون: Teffane, Mohand, Boudries, Hafid, Bachir-bey, Mostapha, Kadi, Ahcene, Arroul, Younes, Taibi, Abdeslem

المصدر: Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 62 ; Issue 2

مصطلحات موضوعية: yoghurt, sweet apricot kernel, antioxidant activity, formulation optimisation, physicochemical properties, sensory properties, jogurt, slatke koštice marelice, antioksidacijska aktivnost, optimiranje proizvodnje, fizikalno-kemijska svojstva, senzorska svojstva

وصف الملف: application/pdf

Relation: https://hrcak.srce.hr/319327

الاتاحة: https://hrcak.srce.hr/319327
https://hrcak.srce.hr/file/461864

المؤلفون: Benmanseur, Anfel, Tacherfiout, Mustapha, Benguerba, Yacine, Hab, Fatma Zahra, Tachour, Rechda Amel, Khettal, Bachra, Derguine, Rania, Bachir-Bey, Mostapha, Rezgui, Abdelmalek, Sobhi, Widad

المصدر: Journal of Applied Research on Medicinal and Aromatic Plants ; volume 45, page 100627 ; ISSN 2214-7861

الاتاحة: https://doi.org/10.1016/j.jarmap.2025.100627
https://api.elsevier.com/content/article/PII:S2214786125000075?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2214786125000075?httpAccept=text/plain

المؤلفون: Saidene, Naima, Chaher-Bazizi, Nassima, Kadi, Radia, Atmani-Kilani, Dina, Atmani, Djebbar, Zaidi, Sidali, Kaddour, Taous, Rahmani-Berboucha, Meriem, Debbache-Benaida, Nadjet, Bouadam, Said, Farhi-Bouadam, Baya, Bachir-bey, Mostapha

المصدر: Chemical Papers; Dec2024, Vol. 78 Issue 18, p9325-9339, 15p

المؤلفون: Soufi Ouahiba, Bachir-Bey Mostapha, Kessi Saida, Gani Djamila, Touati Nourredine

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 293-300 (2021)

مصطلحات موضوعية: orange beverage, storage, temperature, time, antioxidant, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/7950f8e31f274bf5a4fbb47cb9282756

المؤلفون: Benazzouz-Smail, Leila, Achat, Sabiha, Brahmi, Fatiha, Bachir-Bey, Mostapha, Arab, Radia, Lorenzo, José Manuel, Benbouriche, Aicha, Boudiab, Kahina, Hauchard, Didier, Boulekbache-Makhlouf, Lila, Madani, Khodir

المساهمون: Université Abderrahmane Mira Université de Béjaïa = University Abderrahmane Mira University of Béjaïa (UB), Universidade de Vigo, Institut des Sciences Chimiques de Rennes (ISCR), Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Centre National de la Recherche Scientifique (CNRS), This work was funded by the Directorate-General for Scientific Research and Technological Development (DGRSDT) of Algeria and the “Ecole Nationale Supérieure de Chimie de Rennes”, Rennes, France.

المصدر: ISSN: 1420-3049 ; Molecules ; https://hal.science/hal-03971576 ; Molecules, 2023, 28 (2), pp.571. ⟨10.3390/molecules28020571⟩.

مصطلحات موضوعية: Nigella damascena L, Nigella sativa L, biological activity, botanical study, chemical composition, seeds, [CHIM]Chemical Sciences

Relation: info:eu-repo/semantics/altIdentifier/pmid/36677629; hal-03971576; https://hal.science/hal-03971576; https://hal.science/hal-03971576/document; https://hal.science/hal-03971576/file/molecules-28-00571.pdf; PUBMED: 36677629

الاتاحة: https://hal.science/hal-03971576
https://hal.science/hal-03971576/document
https://hal.science/hal-03971576/file/molecules-28-00571.pdf
https://doi.org/10.3390/molecules28020571

المؤلفون: Mouhoubi-Tafinine, Zina, Khodja, Yazid Khaled, Bachir-Bey, Mostapha

المصدر: Taiwanese Journal of Agricultural Chemistry & Food Science; Sep2024, Vol. 62 Issue 3, p99-113, 15p

المؤلفون: Dahdouh Amel, Bachir-Bey Mostapha, Kati Djamel Edine

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 186-194 (2020)

مصطلحات موضوعية: peroxidase activity, turnip, optimization, response surface methodology, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/020bc47fd62d4fe29d438e4529bd9300

المؤلفون: BENKERROU, FATIHA¹ fatiha.benkerrou@hotmail.com, BACHIR-BEY, MOSTAPHA¹, AMRANE-ABIDER, MERIEM², AMAROWICZ, RYSZARD³, SCHISANO, CONNIE⁴, NARCISO, VIVIANA⁴, TENORE, GIAN CARLO⁴

المصدر: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. Aug2024, Vol. 48 Issue 1, p147-162. 16p.

مصطلحات موضوعية: DATES (Fruit), BIOACTIVE compounds, HYDROXYL group, INFLAMMATORY mediators, PHENOLIC acids, DATE palm, PLANT phenols

Additional Titles: Optimiranje sastava novog tipa jogurta obogaćenog slatkim košticama marelice: procjena njegovih fizikalno-kemijskih, senzorskih i antioksidativnih svojstava

المؤلفون: Teffane, Mohand, Boudries, Hafid, Bachir-bey, Mostapha, Kadi, Ahcene, Arroul, Younes, Taibi, Abdeslem

المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 62; Issue 2

مصطلحات الفهرس: yoghurt; sweet apricot kernel; antioxidant activity; formulation optimisation; physicochemical properties; sensory properties, jogurt; slatke koštice marelice; antioksidacijska aktivnost; optimiranje proizvodnje; fizikalno-kemijska svojstva; senzorska svojstva, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/319327
https://hrcak.srce.hr/file/461864
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.62.02.24.8329

المؤلفون: Benbouriche Aicha, Haddadi-Guemghar Hayate, Bachir-bey Mostapha, Boulekbache-Makhlouf Lila, Hadjal Samir, Kouadri Louiza, Mehidi-Terki Djamila, Hamitri Morad, Madani Khodir

المصدر: Oilseeds and fats, crops and lipids, Vol 29, p 33 (2022)

مصطلحات موضوعية: soybean oil, cold-pressed oil, thermo-stability, fatty acids composition, simplex lattice mixture design, Oils, fats, and waxes, TP670-699

Relation: https://www.ocl-journal.org/articles/ocl/full_html/2022/01/ocl220033/ocl220033.html; https://doaj.org/toc/2272-6977; https://doaj.org/toc/2257-6614; https://doaj.org/article/560249571c3c4c29afb77c7bfee18607

الاتاحة: https://doi.org/10.1051/ocl/2022025
https://doaj.org/article/560249571c3c4c29afb77c7bfee18607

المؤلفون: Khodja, Yazid Khaled, Dahmoune, Farid, Bachir bey, Mostapha, Madani, Khodir, Khettal, Bachra

المصدر: Brazilian Journal of Food Technology. January 2020 23

مصطلحات موضوعية: Bay leaf, Open-air drying, Oven drying, Microwave drying, Phenolic compounds, Antioxidant capacity

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100458

المؤلفون: Djaoudene Ouarda, Bachir Bey Mostapha, Louaileche Hayette

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 129-138 (2019)

مصطلحات موضوعية: date palm, cultivar, physicochemical characteristic, nutritional composition, biodiversity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/f917921a8e3140808cc65c95fedb1b30

المؤلفون: Yahiaoui, Sonia, Kati, Djamel Edine, Chaalal, Makhlouf, Ali, Lamiaa M. A., El Cheikh, Khaled, Depaepe, Goeffrey, Morère, Alain, Menut, Chantal, Bettache, Nadir, Bachir-Bey, Mostapha

المساهمون: General Directorate of Scientific Research and Technological

المصدر: Wood Science and Technology ; ISSN 0043-7719 1432-5225

الاتاحة: http://dx.doi.org/10.1007/s00226-024-01549-y
https://link.springer.com/content/pdf/10.1007/s00226-024-01549-y.pdf
https://link.springer.com/article/10.1007/s00226-024-01549-y/fulltext.html

المؤلفون: Tassoult, Malika, Edine Kati, Djamel, Bachir-bey, Mostapha, Benouadah, Ali, Rodríguez-Gutiérrez, Guillermo

المساهمون: Ministère de l'Enseignement Supérieur et de la Recherche Scientifique (Algerie), Ministerio de Economía y Competitividad (España), European Commission

مصطلحات موضوعية: Agrobiodiversity, Date paste, Physico‐chemical composition, Phenolic Profile, Antioxidant activity, Sensory evaluation

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-79088R; http://dx.doi.org/10.1007/s11694-021-00844-7; Sí; Journal of Food Measurement and Characterization 15: 2601–2612 (2021); http://hdl.handle.net/10261/237234; http://dx.doi.org/10.13039/501100000780; http://dx.doi.org/10.13039/501100003329

الاتاحة: http://hdl.handle.net/10261/237234
https://doi.org/10.13039/501100000780
https://doi.org/10.13039/501100003329

المؤلفون: Zidi, Kahina, Kati, Djamel Edine, Bachir-bey, Mostapha, Genva, Manon, Fauconnier, Marie-Laure

المصدر: Frontiers in Plant Science ; volume 12 ; ISSN 1664-462X

الاتاحة: http://dx.doi.org/10.3389/fpls.2021.667809
https://www.frontiersin.org/articles/10.3389/fpls.2021.667809/full

المؤلفون: Djaoudene, Ouarda, Mansinhos, Inês, Gonçalves, Sandra, Jara-Palacios, M. José, Bachir bey, Mostapha, Romano, Anabela

المساهمون: Algerian Ministry of Higher Education and Scientific Research and Laboratoires, National Funds, Foundation for Science and Technology, FCT

المصدر: South African Journal of Botany ; volume 137, page 133-148 ; ISSN 0254-6299

الاتاحة: http://dx.doi.org/10.1016/j.sajb.2020.10.015
https://api.elsevier.com/content/article/PII:S0254629920311261?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0254629920311261?httpAccept=text/plain

المؤلفون: BACHIR-BEY, Mostapha¹ mostapha.bachirbey@univ-bejaia.dz, KHALED KHODJA, Yazid², BENBOURICHE, Aicha³, CHOUALI, Malika¹, DJEBELLANNOUAR, Salima¹, BENCHIKH, Yassine⁴, KATI, Djamel Edine¹

المصدر: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 2, p136-149. 14p.

مصطلحات موضوعية: *ENERGY levels (Quantum mechanics), *CROCIN, *HEAT treatment, *HIGH temperatures, *SAFFRON crocus