Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Aouatif Benali"'
Autor:
Aouatif Benali, Noureddine El Haddad, Somanagouda B. Patil, Aakash Goyal, Kamal Hejjaoui, Adil El Baouchi, Fatima Gaboun, Mouna Taghouti, Mohammed Ouhssine, Shiv Kumar
Publikováno v:
Plants, Vol 12, Iss 21, p 3726 (2023)
Chickpea is the third most consumed pulse and provides a kit of essential nutrients for an exponential population. High temperatures and drought stress are two major abiotic stresses that cause serious effects on chickpea growth and development. The
Externí odkaz:
https://doaj.org/article/904ab20dc504476eb2be85baf296721c
Publikováno v:
Saudi Journal of Biological Sciences, Vol 28, Iss 1, Pp 635-642 (2021)
Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and
Externí odkaz:
https://doaj.org/article/97f40585a61d4052afc4a0999762e200
Autor:
Fatima Zahrae Zouhair, Aouatif Benali, Mohammed Rachid Kabbour, Karima EL Kabous, El haj El Maadoudi, Mohammed Bouksaim, Azzouz Essamri
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 19, Iss 3, Pp 192-198 (2020)
The aim of this work was to evaluate the possibility of using argane pulp, for the first time, as a biomass for the second generation bioethanol (SGB) production. The application of this process would be a new way of valorization of the argane residu
Externí odkaz:
https://doaj.org/article/438307899fc14c36a6a69e69a61da332
Autor:
Asmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar
Publikováno v:
Foods, Vol 12, Iss 1, p 72 (2022)
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wh
Externí odkaz:
https://doaj.org/article/6b9c139ad2cf4f9188f5583c9ea59757
Autor:
Sana Moutik, Aouatif Benali, Mohammed Bendaou, El Haj Maadoudi, Mohammed Rachid Kabbour, Abdellah El Housni, Nour Eddine Es-Safi
Publikováno v:
Heliyon, Vol 7, Iss 2, Pp e05942- (2021)
The current study was performed in order to evaluate the effect of using argane by-products (oil cake and pulp) as fattening diet of lambs. This was achieved through an experimental lamb fattening investigation using argan by-product as feeding sourc
Externí odkaz:
https://doaj.org/article/d7e64a6d4b53477c84241588b50c9069
Autor:
Aouatif Benali, Youness En-nahli, Younès Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, Shiv Kumar
Publikováno v:
Foods, Vol 10, Iss 8, p 1843 (2021)
Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attrib
Externí odkaz:
https://doaj.org/article/9d4f7f8d94fe46d083dc8a09040a5403
Autor:
Siham Moussaid, Moulay Abdelaziz El Alaoui, Khadija Ounine, Aouatif Benali, Outmane Bouhlal, Amine Rkhaila, Hinde Hami, El Haj El Maadoudi
Publikováno v:
Archives of Microbiology. 205
Autor:
Zakaria Ait Lhaj, Farida Ait Lhaj, Khalid Taghzouti, Younes Abbas, Fatima Gaboun, Ghizlane Diria, Aouatif Benali, Rabha Abdelwahd, Najat Hakam, Rahma Bchitou, Khadija Bakhy
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 9:734-744
Strawberry tree (Arbutus Unedo L.) is one of the evergreen trees that grow spontaneously in Moroccan forests. This tall shrub is traditionally used in grazing zones of some Moroccan areas, especially during the dry season, but its value in Morocco ha
Autor:
El Haj El Maadoudi, Khadija Ounine, Outmane Bouhlal, Mohammed Rachid Kabbour, Siham Moussaid, Aouatif Benali
Publikováno v:
Folia Microbiologica. 66:761-774
This study aimed to isolate lactic acid bacteria (LABs) of technological interest from Moroccan camel milk and select starter or adjunct culture for dairy product manufacturing. The phenotypic and biochemical identification of 47 isolates revealed th
Publikováno v:
Saudi Journal of Biological Sciences
Saudi Journal of Biological Sciences, Vol 28, Iss 1, Pp 635-642 (2021)
Saudi Journal of Biological Sciences, Vol 28, Iss 1, Pp 635-642 (2021)
Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and