Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Hassan Hajjaj"'
Autor:
Toufik Bouddine, Mohamed Reda Kachmar, Mourad Akdad, Aziz Bouymajane, Mohamed Ajebli, Ramzi A. Mothana, Abdullah R. Alanzi, Hassan Hajjaj, Farid Khallouki, Wim Reybroeck, Christof Van Poucke, Lhoussain Hajji
Publikováno v:
ACS Omega, Vol 9, Iss 45, Pp 44956-44973 (2024)
Externí odkaz:
https://doaj.org/article/f3ae3a06179646ccafdceb45a43bb207
Autor:
Amal Brahimi, Sofie Landschoot, Boris Bekaert, Lhoussain Hajji, Hassan Hajjaj, Kris Audenaert, Geert Haesaert, Hamid Mazouz
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 20, Iss 1, Pp 1-13 (2022)
Abstract Background Gaining insight into crop diversity, both at the genetic and phenotypic levels, is of prime importance for onion breeding with an enhanced yield and quality in combination with improved resistance to biotic and abiotic stresses. I
Externí odkaz:
https://doaj.org/article/8a36b9c08c26451e8ac400ebfdf567ea
Autor:
Abdelhakim Boudboud, Mohamed Ben Aziz, Hassan Hajjaj, Lhoussain Hajji, Bruno de Meulenaer, Hamid Mazouz
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit’s appearance due to physiological damage during processing. The aim of this study was to investigate the impact
Externí odkaz:
https://doaj.org/article/556d2329ecaa4900b201aba42afe346d
Autor:
Adil LAAZIZ, Yousra EL HAMMOUDI, Souad QJIDAA, Abdelouahed HAJJAJI, Hassan HAJJAJ, Geert HAESAERT, Amina BOUSETA
Publikováno v:
Phytopathologia Mediterranea (2022)
Essential oils have been used since ancient times in traditional medicine and agri-food science to preserve food, and to combat human diseases. Essential oils (EOs) from clove and rosemary, obtained by hydro-distillation, were analyzed by GC/MS and e
Externí odkaz:
https://doaj.org/article/6413375c335e4bb999b78ab8cd0d3178
Autor:
Amal Brahimi, Mohamed El Ouardi, Amal Kaouachi, Abdelhakim Boudboud, Lhoussain Hajji, Hassan Hajjaj, Hamid Mazouz
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Allium cepa L. remains the most cultivated Allium species in Morocco and around the world. With the purpose of making the first biochemical characterization of Moroccan onions, several biochemical components have been measured in eleven onion ecotype
Externí odkaz:
https://doaj.org/article/8a229110e15245f3947277b9d043c05b
Autor:
Toufik Bouddine, Hassan Laaroussi, Meryem Bakour, Ibtissame Guirrou, Farid Khallouki, Hamid Mazouz, Hassan Hajjaj, Lhoussain Hajji
Publikováno v:
Foods, Vol 11, Iss 21, p 3362 (2022)
This work aimed to characterize and compare the physicochemical, ascorbic acid, phenolic, and flavonoid compounds, as well as the antioxidant properties, pollen spectra, and sugar profiles of twenty-three organic honeys produced in the Middle Atlas o
Externí odkaz:
https://doaj.org/article/2a4e90d8aabd4c10a47d70428afb3221
Autor:
Hamid Ziyat, Mohammed Naciri Bennani, Safae Allaoui, Jamal Houssaini, Hasna Nait M’barek, Soukaina Arif, Hassan Hajjaj
Publikováno v:
Journal of Chemistry, Vol 2021 (2021)
The essential oils from aromatic plants are today considered a suitable tool to protect stored grains from fungal attacks. The purpose of this work is to study the effect of formulations of thyme and oregano essential oil (EO) adsorbed on purified (G
Externí odkaz:
https://doaj.org/article/d202e23a88294674814df3c4a207cbcd
Publikováno v:
Biotechnology Reports, Vol 28, Iss , Pp e00541- (2020)
Meknes region is a Moroccan olive-processing area generating high amounts of non-valorized Olive Mill Waste (OMW). Fungi are natural decomposers producing varied enzyme classes and effectively contributing to the carbon cycle. However, structural com
Externí odkaz:
https://doaj.org/article/b5caff3d224045a5aabf3293555ed7c9
Autor:
Hamid Ziyat, Mohammed Naciri Bennani, Hassan Hajjaj, Omar Qabaqous, Said Arhzaf, Soumiya Mekdad, Safae Allaoui
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
The present work aims to study the affinity of a component of the thyme essential oil “thymol” to natural Moroccan clay “Rhassoul” using the adsorption technique. The physicochemical characterizations of the purified and modified clay were ca
Externí odkaz:
https://doaj.org/article/3eb5ead74e08467085119e05f58c8b24
Publikováno v:
Research on Chemical Intermediates. 49:2769-2792
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c693ca2642ae8725544fb10209464078
https://doi.org/10.1007/s11164-023-05013-7
https://doi.org/10.1007/s11164-023-05013-7