Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Djamel-Edine Kati"'
Autor:
Sonia Yahiaoui, Sabiha Khamtache-Abderrahim, Amar Otmani, Mostapha Bachir-bey, Djamel-Edine Kati, Michelle Lequart-Pillon, Eric Gontier, Fadila Maiza-Benabdesselam
Publikováno v:
Avicenna Journal of Medical Biochemistry, Vol 10, Iss 2, Pp 128-134 (2022)
Background: Fumaria officinalis is largely used in traditional medicine due to its efficiency in the treatment and prevention of numerous diseases and its large spectrum of therapeutic effects. Its multiple beneficial properties are due to its richne
Externí odkaz:
https://doaj.org/article/f5c750839c6c438eb69897d5034cf955
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Aroma is one of the essential parameters that determine fruit quality. It is also an important feature of varietal characterization and so valuable for agro-biodiversity identification and preservation. In order to characterize changes in the aroma f
Externí odkaz:
https://doaj.org/article/20f31c134a964818823948248ec37893
Autor:
Mostapha Bachir-bey, Sonia Yahiaoui, Djamel Edine Kati, Makhlouf Chaalal, Amar Otmani, Nadir Bettache
Publikováno v:
Current Bioactive Compounds. 19:39-51
Background: This study is based on ethnobotanical observation and traditional medicinal utilization of fig (Ficus carica L.) by southwest Asian and Mediterranean populations. Objective: Considering phenolics among the highly bioactive compounds for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7be80c140078fa5ddc4e715af3592dde
https://doi.org/10.2174/1573407218666220415135916
https://doi.org/10.2174/1573407218666220415135916
Autor:
Malika Tassoult, Djamel Edine Kati, María África Fernández-Prior, Alejandra Bermúdez-Oria, Juan Fernandez-Bolanos, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Foods, Vol 10, Iss 3, p 503 (2021)
The study investigated the phenols, sugar and the antioxidant capacities of date fruit extracts obtained by organic solvents and by hydrothermal treatment from six different Algerian cultivars at two ripening stages for the first time. The analyzed c
Externí odkaz:
https://doaj.org/article/ebc391456c23478c9b3680fbce62a854
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323951562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a563ed7bda33a2b99ceeb975f4d77e12
https://doi.org/10.1016/b978-0-323-95156-2.00008-8
https://doi.org/10.1016/b978-0-323-95156-2.00008-8
Autor:
Muhammad Sajid Hamid Akash, Mohankumar Anandraj, Mukesh Kumar Awasthi, Mostapha Bachir-bey, Jhonatas Rodrigues Barbosa, Yassine Benchikh, Achinta Bera, Priscila do N. Bezerra, Parameswaran Binod, Makhlouf Chaalal, Moganapriya Chinnasamy, Vânia M.B. Cunha, Marcilene P. da Silva, Raul N. de Carvalho, Sérgio H.B. de Sousa, Maria C.R. Ferreira, Anirban Garg, Durga Rao Gijjapu, Kamran Haider, null Himshweta, Muhammad Ibrahim, Saravana Kumar Jaganathan, Shreya Juneja, Shagufta Kamal, Djamel Edine Kati, Poonam Khandelwal, Vaishali Khokhar, Aravind Madhavan, Ritu Mathur, Nomvano Mketo, Rashmy Nair, Mazen Khaled Nazal, Marioara Nechifor, Kamaraj Nithya, Philiswa N. Nomngongo, Samir Kumar Pal, Sathish Kumar Palaniappan, Siddharth Pandey, Ashok Pandey, Shelly Pathania, Sherely Annie Paul, Flávia C.S. Pires, Reshmy Rajasekharan, Rajasekar Rathanasamy, Ravindra K. Rawal, Kanwal Rehman, Marielba de los Ángeles Rodríguez Salazar, Diganta Sarma, Asha Sathish, Anam Shabbir, Rahul Shrivastava, Ana P. de S. e Silva, Raveendran Sindhu, null Swati, Fulga Tanasă, Carmen-Alice Teacă, Mohanraj Thangamuthu, Shruti Trivedi, Glides Rafael O. Urbina, Neelam Verma, Siham Ydjedd
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323951562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e914be50f82b214bee1a01ecb27f0cb8
https://doi.org/10.1016/b978-0-323-95156-2.00045-3
https://doi.org/10.1016/b978-0-323-95156-2.00045-3
Autor:
Khelifa Bouacem, Bassem Jaouadi, Ali Aksas, Amel Dahdouh, Djamel Edine Kati, Nawel Boucherba, Sondes Mechri, Adel Amirouche
Publikováno v:
Biocatalysis and Biotransformation. 40:432-449
Due to its various biological activities, the roots of Brassica rapa (turnip), has been applied as a therapeutic agent in traditional medicine. The current study aimed to purify a plant peroxidase ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::298fec1ee25f1be3b41e08d5c1802455
https://doi.org/10.1080/10242422.2021.1953485
https://doi.org/10.1080/10242422.2021.1953485
Publikováno v:
Journal of Food Science. 86:1893-1906
In order to improve the preservation conditions and stability of peroxidase catalytic properties, a number of immobilization techniques have been widely developed. In this context, we set as objective, the optimization of synthesis and stability of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e97e549ea28caa0fe005f71c8bae4d46
https://doi.org/10.1111/1750-3841.15721
https://doi.org/10.1111/1750-3841.15721
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 186-194 (2020)
The present study is focused on the determination of optimized activity conditions of peroxidase (POD) of turnip (Brassica rapa). The enzyme is extracted from turnip with 0.5M Na2HPO4 (pH7.0). Peroxidase activity is evaluated by monitoring the oxidat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8faf68cc18d1caa83e005103c8eadad
https://doaj.org/article/020bc47fd62d4fe29d438e4529bd9300
https://doaj.org/article/020bc47fd62d4fe29d438e4529bd9300
Autor:
Mostapha Bachir Bey, Yassine Benchikh, Djamel Edine Kati, Sonia Yahiaoui, Kahina Zidi, Djohra Ouandjeli
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 44:149-164
Fresh figs belong to a group of foods that perish rapidly. If they are not preserved correctly, their nutritional and high bioactive compounds could be easily lost in few days. The aim of this work is to extend shelf life of two rare Algerian fresh f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5ffa16e4b9dc6c97b6585294a02fc72
https://doi.org/10.35219/foodtechnology.2020.1.09
https://doi.org/10.35219/foodtechnology.2020.1.09