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pro vyhledávání: '"Elassri, Soufiane"'
Akademický článek
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Autor:
Ouahhoud, Sabir, Bencheikh, Noureddine, Khoulati, Amine, Kadda, Salma, Mamri, Samira, Ziani, Anas, Baddaoui, Sanae, Eddabbeh, Fatima-Ezzahra, Elassri, Soufiane, Lahmass, Iliass, Benabbes, Redouane, Addi, Mohamed, Hano, Christophe, Choukri, Mohammed, Bennani, Amal, Asehraou, Abdeslam, Saalaoui, Ennouamane
Publikováno v:
Evidence-Based Complementary and Alternative Medicine.
The most costly spice in the world, Crocus sativus L. (C. sativus), has been used for more than 3,000 years. It has various beneficial applications in a range of fields, including aromas, colorants, and medications, but its usefulness as a food flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=hindawi_publ::95a0ef25ed8c33b930dd576e928a14c1
Autor:
Ghomari, Imane, Elassri, Soufiane, Rokni, Yahya, Chihib, Nour-Eddine, Ben Salah, Riadh, asehraou, abdeslam
Publikováno v:
Moroccan journal of chemistry
Moroccan journal of chemistry, 2020, ⟨10.48317/IMIST.PRSM/morjchem-v8i2.19488⟩
Moroccan journal of chemistry, Université Mohamed Premier, 2020, ⟨10.48317/IMIST.PRSM/morjchem-v8i2.19488⟩
Moroccan journal of chemistry, 2020, ⟨10.48317/IMIST.PRSM/morjchem-v8i2.19488⟩
Moroccan journal of chemistry, Université Mohamed Premier, 2020, ⟨10.48317/IMIST.PRSM/morjchem-v8i2.19488⟩
The main objective of this work is to study the characterization of physico-chemical and microbiological of fermenting green olive brines at different times of fermentation. The technological and probiotic properties of lactic acid bacteria strains i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73f75f1b07c55ee2ba151f681d2874ff
https://hal.inrae.fr/hal-02995220
https://hal.inrae.fr/hal-02995220
Autor:
Ouahhoud, Sabir, Touiss, Ilham, Khoulati, Amine, Lahmass, Iliass, Mamri, Samira, Meziane, Mouhssine, Elassri, Soufiane, Bencheikh, Noureddine, Benabbas, Redouane, Asehraou, Abdeslam, Choukri, Mohammed, Saalaoui, Ennouamane
Publikováno v:
Physiology & Pharmacology; Jul2021, Vol. 25 Issue 2, p178-188, 11p