Zobrazeno 1 - 10
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pro vyhledávání: '"Kodad, Souhayla"'
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Autor:
Melhaoui Reda, Kodad Souhayla, Houmy Nadia, Belhaj Kamal, Mansouri Farid, Abid Malika, Addi Mohamed, Mihamou Aatika, Serghini Caid Hana, Elamrani Ahmed
Publikováno v:
E3S Web of Conferences, Vol 337, p 04005 (2022)
The new trend of almond planting intensification aims for better profitability at the expense of biodiversity, which will lead to forsaking of local Beldiecotypes. Indeed, European late-flowering cultivars, especially Ferragnes and Ferraduel, were re
Externí odkaz:
https://doaj.org/article/37531f0982ec4b3daf35f23dbd4cf412
Autor:
Melhaoui, Reda1 (AUTHOR), Kodad, Souhayla1 (AUTHOR), Houmy, Nadia1 (AUTHOR), Belhaj, Kamal1 (AUTHOR), Mansouri, Farid1 (AUTHOR), Abid, Malika1 (AUTHOR), Addi, Mohamed1 (AUTHOR), Mihamou, Aatika1 (AUTHOR), Sindic, Marianne2 (AUTHOR), Serghini-Caid, Hana1 (AUTHOR), Elamrani, Ahmed1 (AUTHOR)
Publikováno v:
Scientifica. 8/30/2021, p1-10. 10p.
Publikováno v:
E3S Web of Conferences, Vol 240, p 03004 (2021)
Almond cake is a by-product of mechanical press extraction of almond oil intended mainly for the cosmetics industry. According to the circular economy for zero waste, the purpose is to reuse this byproduct to prepare natural gluten-free flour to repl
Externí odkaz:
https://doaj.org/article/7fce4a5de24940429af846c2f80b0477
Autor:
Melhaoui Reda, Houmy Nadia, Kodad Souhayla, Belhaj Kamal, Mansouri Farid, Addi Mohamed, Abid Malika, Mihamou Aatika, Hano Christophe, Sindic Marianne, Serghini C. Hana, Elamrani Ahmed
Publikováno v:
E3S Web of Conferences, Vol 240, p 04004 (2021)
Almond oil (AO) has both food and non-food uses, but the most profitable niche market is its non-food applications for cosmetic (Skincare, Body oil, Hair oil, Soap). In the last decade, two almond varieties Ferragnes and Ferraduel, with the dominance
Externí odkaz:
https://doaj.org/article/47fcac9fe4864a9c8f8cca92d152cbaa
Autor:
Kodad Souhayla, Melhaoui Reda, Addi Mohamed, Hano Christophe, Sahib Nargis, Elamrani Ahmed, Abid Malika, Mihamou Aatika
Publikováno v:
E3S Web of Conferences, Vol 298, p 03008 (2021)
Numerous studies on perennial crops have shown that almond has a low tolerance to climate change, which led to detailed study for its adaptation by focusing on selecting heat-tolerant almond varieties. The long period of perennial agriculture creates
Externí odkaz:
https://doaj.org/article/503326e26775430fac348e43a521725a
Autor:
Kodad, Souhayla1 (AUTHOR), Melhaoui, Reda1 (AUTHOR), Hano, Christophe2 (AUTHOR), Addi, Mohamed1 (AUTHOR), Sahib, Nargis1 (AUTHOR), Elamrani, Ahmed1 (AUTHOR), Abid, Malika1 (AUTHOR), Mihamou, Aatika1 (AUTHOR)
Publikováno v:
International Journal of Agronomy. 4/29/2021, p1-10. 10p.
Autor:
Houmy Nadia, Melhaoui Reda, Belhaj Kamal, Richel Aurore, Sindic Marianne, Hano Christophe, Kodad Souhayla, Mihamou Aatika, Addi Mohamed, Abid Malika, Elamrani Ahmed
Publikováno v:
E3S Web of Conferences, Vol 183, p 04004 (2020)
Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmet
Externí odkaz:
https://doaj.org/article/974345b4d0e048b0b9a70f6a9c70ed96
Autor:
Kodad Souhayla, Melhaoui Reda, Houmy Nadia, Addi Mohamed, Serghini-Caid Hana, Elamrani Ahmed, Abid Malika, Mihamou Aatika
Publikováno v:
E3S Web of Conferences, Vol 183, p 04005 (2020)
The edible and tasty almond {Prunus amygdalus [syn. P. dulcis (Mill.) D.A.Webb]} kernel is not anymore the main reason for its production and uses, other properties related to its by-products, especially the sweet edible almond oil, which is mainly u
Externí odkaz:
https://doaj.org/article/b076c2085852409e88801b49a0268cdd
Autor:
Arabi, M., Amhamdi, H., Bouziane, H., Jaafar, K., El Jarroudi, M., Kassmi, K., Kouotou, D., Mahjoub, H., Nouayti, N., Didi, A., Slimani Alaoui, N., Melhaoui, Reda, Houmy, Nadia, Kodad, Souhayla, Belhaj, Kamal, Mansouri, Farid, Addi, Mohamed, Abid, Malika, Mihamou, Aatika, Hano, Christophe
Publikováno v:
E3S Web of Conferences; 3/10/2021, Vol. 241/242, p1-4, 4p