Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Amina BOUSETA"'
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Akademický článek
Activity of essential oils from Syzygium aromaticum and Rosmarinus officinalis against growth and ochratoxin A production by Aspergillus tubingensis and Aspergillus luchuensis from Moroccan grapes
Autor: Adil LAAZIZ, Yousra EL HAMMOUDI, Souad QJIDAA, Abdelouahed HAJJAJI, Hassan HAJJAJ, Geert HAESAERT, Amina BOUSETA
Publikováno v: Phytopathologia Mediterranea (2022)
Essential oils have been used since ancient times in traditional medicine and agri-food science to preserve food, and to combat human diseases. Essential oils (EOs) from clove and rosemary, obtained by hydro-distillation, were analyzed by GC/MS and e
Externí odkaz: https://doaj.org/article/6413375c335e4bb999b78ab8cd0d3178
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2
Potent odorants and sensory characteristics of the soft white cheese 'Jben': Effect of salt content
Autor: Salwa Tsouli Sarhir, Asghar Amanpour, Amina Bouseta, Serkan Selli
Publikováno v: Flavour and Fragrance Journal. 37:243-253
Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::885ef3a58d4feb6c95125055e4ca4201
https://doi.org/10.1002/ffj.3696
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4
Fingerprint of aroma-active compounds and odor activity values in a traditional moroccan fermented butter 'Smen' using GC–MS–olfactometry
Autor: Asghar Amanpour, Serkan Selli, Salwa Tsouli Sarhir, Amina Bouseta
Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e1b19f80418904cdce56dd6ca96dc2
https://hdl.handle.net/20.500.12445/1969
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6
Chemical control of fungal growth and ochratoxin A production by Aspergillus isolated from Moroccan grapes
Autor: Adil Laaziz, Yousra El Hammoudi, Abdelouahed Hajjaji, Souad Qjidaa, Amina Bouseta
Publikováno v: South Asian Journal of Experimental Biology. 7:84-91
The aim of this study was to evaluate the effect of three fungicides azoxystrobin (Ortiva), hexaconazole (Hexa) and pyrimethanil (Pyrus) for their ability to inhibit the radial growth and ochratoxin A (OTA) production by five ochratoxigenic strains o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1acbd83c6b3e1de8ddff35d25bdc528e
https://doi.org/10.38150/sajeb.7(2).p84-91
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7
Key odorants of a Moroccan fermented milk product 'Lben' using aroma extract dilution analysis
Autor: Salwa Tsouli Sarhir, Asghar Amanpour, Serkan Selli, Amina Bouseta
Publikováno v: J Food Sci Technol
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this stu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ac9d516214a28fe9d2e2fc0b7192dd7
https://europepmc.org/articles/PMC6675861/
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8
Effect of culture medium, temperature and incubation time on growth and ochratoxin A production by Aspergillus tubingensis and A. niger isolated from Moroccan vineyards
Autor: Souad Qjidaa, Ahmed Lebrihi, Souad Zouhair, Driss Bouya, Amina Bouseta, Atar Selouane
Publikováno v: South Asian Journal of Experimental Biology. 4:290-299
The effects of culture media (YES, CYA, SNM), temperature (10, 15, 20, 25, 30 and 37°C), incubation time (5, 10, 15 and 20 days) and their interactions on radial growth and OTA production by six A. tubingensis and two A. niger were studied. Growth r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::838f37109cd10c2eb22a891a54633bbe
https://doi.org/10.38150/sajeb.4(6).p290-299
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9
Relationship between fruit ripening and aroma compounds of olives from Guercif area in Morocco
Autor: Amina Bouseta, Najoi El Hazzat, Driss Bouya, Rafika Iraqi
Publikováno v: South Asian Journal of Experimental Biology. 4:252-260
Green olives are characterized by a typical flavour mainly due to compounds formed during fruit ripening. Our previous studies have shown that the (Z)-3-hexenal, methional, guaiacol, (E,E)-2,4-decadienal and other terpenes such as α-farnesene signif
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37affe6bd017b213533de6138165d21e
https://doi.org/10.38150/sajeb.4(5).p252-260
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10
Effect of five fungicides on growth and ochratoxin A production by two Aspergillus carbonarius and Aspergillus niger isolated from Moroccan grapes
Autor: Driss Bouya, Atar Selouane, Amina Bouseta, Souad Zouhair, Cony Decock, Souad Qjidaa
Publikováno v: South Asian Journal of Experimental Biology. 4:118-126
Five fungicides azoxystrobin (ortiva), benomyl (benlate), hexaconazole (hexa), pyrimethanil (scala) and thiabendazole (tectocal) were tested sepa-rately in vitro for their ability to inhibit the growth of two ochratoxigenic strains of A. niger and A.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::046709a38acc4684cde3aa954ca91d0b
https://doi.org/10.38150/sajeb.4(3).p118-126
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