Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Abdelkhalek Oussama"'
Autor:
Aziz HIRRI, Michele DE LUCA, Giuseppina IOELE, Abdessamad BALOUKI, El Mahfoud El BASSBASI, Fouzia KZAIBER, Abdelkhalek OUSSAMA, Gaetano RAGNO
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 137-142 (2015)
Fourier transform - infrared (FTIR) spectroscopy in connection with chemometric methodologies was used as a fast and direct analytical approach to classify citrus cultivars by the measurements on their juice. Modern multivariate analysis responds to
Externí odkaz:
https://doaj.org/article/b2f0a5d423754dc293f6456a1cbbd987
Publikováno v:
Small Ruminant Research. 219:106888
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca862eb7e8e6edaaa4fd68edf071fce7
https://doi.org/10.1016/j.smallrumres.2022.106888
https://doi.org/10.1016/j.smallrumres.2022.106888
Akademický článek
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Autor:
Abdelkhalek Oussama, Lalla Hasna Zinelabidine, Yassine Zine-eddine, Fouzia Kzaiber, Khalid Boutoial
Publikováno v:
Journal of Sensory Studies. 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1069c3a01b53d0edd251b6cc612a3b
https://doi.org/10.1111/joss.12690
https://doi.org/10.1111/joss.12690
Classification of the geographical origin of argan kernels by infrared spectroscopy and chemometrics
Publikováno v:
Egyptian Journal of Chemistry.
The main objective of this study is the use of Fourier transform mid-infrared (FTIR) spectroscopy for discrimination of samples of Argan kernels from three Moroccan regions. The content of Argan oil extracted from the kernel depends on the plant geno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb1dd08bf864f2b9632febd537d176b4
https://doi.org/10.21608/ejchem.2021.54218.3125
https://doi.org/10.21608/ejchem.2021.54218.3125
Autor:
Fouzia Kzaiber, Abdelkhalek Oussama, Fatima Zahra Mahjoubi, Said Souhassou, Gomaa A. M. Ali, Wafa Terouzi, Moulouda El Mouftari
Publikováno v:
Egyptian Journal of Chemistry.
This study aims to create a model of oleaster oil simply and reliably to detect adulteration, which presents a large danger that attacks the food sector and human health. For this reason, a study to detect the falsification of oleaster oil was carrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f94e5c77a318d385f09477e25fa13f
https://doi.org/10.21608/ejchem.2021.53644.3107
https://doi.org/10.21608/ejchem.2021.53644.3107
Autor:
Gomaa A. M. Ali, F.Z. Mahjoubi, Khalid Boutoial, A. Benamar, Abdelkhalek Oussama, Noureddine Barka, Fouzia Kzaiber
Publikováno v:
SN Applied Sciences. 2
This work aims to treat olive mill wastewater (OMWW) by infiltration percolation in different columns containing filtration sand, granular activated carbon, and lime, and thus followed by biological treatment using the soil microorganisms to the trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74a44b374598c7deea938a5ed8cbf761
https://doi.org/10.1007/s42452-020-2481-1
https://doi.org/10.1007/s42452-020-2481-1
Autor:
L. Hasna Zinelabidine, Yassine Zine-eddine, Khalid Boutoial, Fouzia Kzaiber, Abdelkhalek Oussama
Publikováno v:
Small Ruminant Research. 197:106338
Goat farming in Morocco is considered a strategic production sector. This activity is of paramount importance. Goat farming plays an important socio-economic role for farmers and women in rural areas; for instance, goats livestock reached 5,731,000 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c14cf7ea496ce1cae4849daa48327d7
https://doi.org/10.1016/j.smallrumres.2021.106338
https://doi.org/10.1016/j.smallrumres.2021.106338
Publikováno v:
IOSR Journal of Environmental Science, Toxicology and Food Technology. 10:138-145
Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidants activity and nutritional benefits, despite its high price. Also, the detection and quantification of adulteration both are problem with increasing impo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b936e9264b4dd6e17ac722b9991778d6
https://doi.org/10.9790/2402-100802138145
https://doi.org/10.9790/2402-100802138145
Autor:
Mohamed Mbarki, Abdelkhalek Oussama, Ali El Moujahid, Otmani Manar, Alami Lamiae, Salmaoui Souad, Abderrahim Hassani
Publikováno v:
I. J. of Advances in Scientific Research and Engineering-IJASRE (ISSN: 2454-8006); Vol. 4 No. 6` (2018): Volume 4 Issue 6 June (2018); 1-7
To preserve a fodder supposes to stabilize it as well as possible, in order to be able to store it several weeks or several months without it not deteriorating and that it preserves its initial food value at the fresh state. This stabilization can be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51c51e40b92aee57e39f9f9ecc5fa6ef
https://ijasre.net/index.php/ijasre/article/view/264
https://ijasre.net/index.php/ijasre/article/view/264