Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Farid Mansour"'
Autor:
El-Bindary, Ashraf A., El-Sonbati, Adel Z., Al-Sarawy, Ahmad A., Mohamed, Khaled S., Farid, Mansour A.
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 5 February 2015 136 Part C:1842-1849
Autor:
El-Bindary, Ashraf A., El-Sonbati, Adel Z., Al-Sarawy, Ahmad A., Mohamed, Khaled S., Farid, Mansour A.
Publikováno v:
In Journal of Molecular Liquids November 2014 199:71-78
Autor:
Chaimae Slimani, Chaimae Rais, Farid Mansouri, Saadia Rais, Meryem Benjelloun, Riaz Ullah, Zafar Iqbal, Khang Wen Goh, Learn-Han Lee, Abdelhakim Bouyahya, Abderrahim Lazraq
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101579- (2024)
In the last decade, there's been a rising emphasis on eco-friendly solvents in industry and academia due to environmental concerns. Vegetable oils are now recognized as a practical, non-toxic option for extracting phytochemicals from herbs. This stud
Externí odkaz:
https://doaj.org/article/16c558501fc247fc96b8a086ddacba9a
Autor:
Soumaya Choukri, Belkheir Hammouti, Farid Mansouri, Noure elhouda Choukri, Rachid Sabbahi, Mohammed Ouhssine
Publikováno v:
Pakistan Journal of Analytical & Environmental Chemistry, Vol 24, Iss 2, Pp 197-207 (2023)
Fermentation by lactic acid bacteria can improve the nutritional and hygienic quality of barley, as well as its organoleptic properties. The aim of this study was to select a suitable lactic ferment to add value to barley through a controlled homolac
Externí odkaz:
https://doaj.org/article/732c55d06db243c39c4fc75e3d020665
Autor:
Youssef Rbah, Yassine Taaifi, Aymane Allay, Kamal Belhaj, Reda Melhaoui, Nadia Houmy, Abdessamad Ben Moumen, Embarek Azeroual, Mohamed Addi, Farid Mansouri, Hana Serghini-Caid, Ahmed Elamrani
Publikováno v:
Scientifica, Vol 2024 (2024)
This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are
Externí odkaz:
https://doaj.org/article/5d771448f85d458e8142009ac4509244
Autor:
Yassine Taaifi, Kamal Belhaj, Farid Mansouri, Youssef Rbah, Reda Melhaoui, Nadia Houmy, Abdesammad Ben moumen, Embarek Azeroual, Mohamed Addi, Ahmed Elamrani, Hana Serghini-Caid
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
The purpose of this study was to evaluate how cannabis-derived nonindustrial hemp seed (HS) inclusion in laying hen diets, as well as treatment duration, affected the fatty acid (FA) profile, cholesterol level, and tocopherol composition of egg yolks
Externí odkaz:
https://doaj.org/article/a8ed5fe362af49379ce709fbed0c0adb
Autor:
Khaoula Kasmi, Kamal Belhaj, Hanae Nasri, Douaa Slimani, Larbi Allai, Farid Mansouri, Souad Aissioui, Souad Abdellaoui, Mohamed Addi, Abdelhafid Chafi
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Due to their toxicity, long persistence, bioaccumulative nature, and biomagnification in the food chain, heavy metals pose a serious hazard. The aim of this study was to evaluate the health risks associated with the consumption of Sardina pilchardus
Externí odkaz:
https://doaj.org/article/7057682ee5b3412382e49ffdafbe947e
Impact of Cannabis Seed Incorporation in Layer Diet on Productive Performance and Egg Quality Traits
Autor:
Yassine Taaifi, Kamal Belhaj, Farid Mansouri, Youssef Rbah, Najlae Elbouanani, Reda Melhaoui, Abdesamad Ben Moumen, Embarek Azeroual, Hana Serghini-Caid, Ahmed Elamrani
Publikováno v:
Scientifica, Vol 2023 (2023)
The production of nonindustrial cannabis is highly developed in the Moroccan Rif region; however, local farmers consider hemp seeds which are rich in omega 3 and tocopherols, only as by-products of cannabis cultivation with low market value. The loca
Externí odkaz:
https://doaj.org/article/c5ccd93cdf55466ba7c9d42731656d1d
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12738- (2023)
Date palm (Phoenix dactylifera L.) fruits are rich in various bioactive compounds, such as phenolic acids, hydroxycinnamates, flavonoid glycosides, coumarins, alkaloids, and proanthocyanidin oligomers. The focus of this study was to develop a simplex
Externí odkaz:
https://doaj.org/article/d1f47909ed074e76b7a1984a9d9ca3cb
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