Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hajar Atifi"'
Autor:
Samira Oubannin, Si Mohamed Jadouali, Hajar Atifi, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Hasna Ait Bouzid, Naima Ait Aabd, Abdelhakim Bouyahya, Hicham Harhar, Khang Wen Goh, Long Chiau Ming, Pakhrur Razi, Saïd Gharby
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37603- (2024)
Strongly anti-oxidant and medicinal, Nigella sativa L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and rheumatic illnesses. This study was carried out to investigate the effects o
Externí odkaz:
https://doaj.org/article/11a363f7b7084122a0f9892c9873a53d
Autor:
Si Mohamed Jadouali, Hajar Atifi, Rachid Mamouni, Khalid Majourhat, Zakia Bouzoubaâ, Abdelatif Laknifli, Abdellah Faouzi
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 476-480 (2019)
To obtain 1 kg of dry saffron, 167,000 flowers are pruned and nothing is done with them. For that, and in the objective to valorize these bio residues, the proximate composition, minerals, proteins, soluble sugar and lipid, of saffron flowers and the
Externí odkaz:
https://doaj.org/article/e06fd72a3ba14866b2ef0a47eb452cbb
Autor:
Zineb, Khadfy, Rachid, Mamouni, Mohamed, Jadouali Si, Hajar, Atifi, Abdelghani, Tahiri, Youssef, Karra, Redouan, Qessaoui, Agnes, Chartier, Reine, Nehme
Publikováno v:
Journal of Agricultural & Marine Sciences (JAMS); 2024, Vol. 29 Issue 2, p87-99, 13p
Autor:
Bertrand Matthäus, Said Gharby, Abdelatif Laknifli, Laila Bijla, El Hassan Sakar, Mohamed Ibourki, Hajar Atifi, Zoubida Charrouf, Zaineb Boukyoud
Publikováno v:
Mediterranean Journal of Nutrition and Metabolism. 14:383-399
Argan oil (AO) is an appreciated vegetable oil thanks to its high nutritional and cosmetic values. AO extraction technology has evolved to meet the market demand. However artisanal production is still widely practiced. The present study aimed at high
Autor:
Zakia Bouzoubaa, Si Mohamed Jadouali, Khalid Majourhat, Hajar Atifi, Rachid Mamouni, Said Gharby
Publikováno v:
Agricultural Science Digest - A Research Journal.
Background: In the region of Taliouine-Taznakhte, the saffron culture constitutes the pivot of the agriculture. Nevertheless, a huge amount of saffron by-products with little or no commercial value are wasted during the processing of the stigmas. To
Autor:
Abdelatif Laknifli, Si Mohamed Jadouali, Khalid Majourhat, Hajar Atifi, Zakia Bouzoubaâ, Rachid Mamouni, Abdellah Faouzi
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 476-480 (2019)
To obtain 1 kg of dry saffron, 167,000 flowers are pruned and nothing is done with them. For that, and in the objective to valorize these bio residues, the proximate composition, minerals, proteins, soluble sugar and lipid, of saffron flowers and the