Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Lahouaria Labga"'
Autor:
Souad SAIDANI, Mohamed ZAIRI, Samira MEZIANI, Lahouaria LABGA, Ghania TIBOURA, Noreddine MENADI, Abassia DEMMOUCHE
Publikováno v:
Food and Environment Safety, Vol 21, Iss 1, Pp 82-93 (2022)
Wheat bran is a by-product rich in bioactive compounds. However, little is known about the arrangement, composition and secondary metabolisms of the grain outer layers during grain development. To this end, the objective of this study is to evaluate
Externí odkaz:
https://doaj.org/article/a8cbaf9137634816bc39a785c92c4082
Autor:
Lahouaria LABGA, Ghania TIBOURA, Fatima Zohra CHENNI, Dounia DJEBBOURI, Nadjet OUAFI, Souad SAIDANI, Samira MEZIANI
Publikováno v:
Food and Environment Safety, Vol 20, Iss 3, Pp 247-255 (2021)
Wheat is the second most consumed cereal for human consumption after rice due to the presence of high calories. Wheat germ (2-3% of the grain) can be separated as a by-product when milling wheat. It is considered an important by-product and can be us
Externí odkaz:
https://doaj.org/article/fecd711c4c5048efbe9c92ad2186987c
Autor:
Samira MEZIANI, Noreddine MENADI, Hayet MEHIDA, Soheila OUGAD, Souad SAIDANI, Lahouaria LABGA
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 61-67 (2021)
The objective of our work is to study the composition of total polyphenols, flavonoids and the evaluation of the antioxidant power present in whole prevision oats, whole black oats and prevision oat bran and black oat bran. Oats are a whole grain cer
Externí odkaz:
https://doaj.org/article/174da4e886a3404fab1bb4e40dc1fa60
Autor:
Samira MEZIANI, Souad SAIDANI, Noreddine MENADI, Hayet MEHIDDA, Mohammed ZAIRI, Lahouaria LABGA, Rawda BENGUELLA, Mohammed BENALI
Publikováno v:
Notulae Scientia Biologicae, Vol 12, Iss 3 (2020)
From this context we have been interested in biochemical and phytochemical parameters of local and foreign varieties of wheat bran whose purpose is to search to see if there are intraspecific and interspecific varietal differences. The study concerne
Externí odkaz:
https://doaj.org/article/18f78f1e9e6e49079fba9a061cb827bd
Publikováno v:
Advanced Research in Life Sciences. 6:1-11
Barley (Hordeum vulgare L.) is one of the grain cereals widely cultivated for human and animal consumption. The objective of this study was to determine the components of the peripheral layer (PL) of 4 stages of development of barley grain (Hordeum v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73ef20399fcb6de651bd25c7bd0a0573
https://doi.org/10.2478/arls-2022-0032
https://doi.org/10.2478/arls-2022-0032
Autor:
Mohammed Benali, Hayet Mehidda, Lahouaria Labga, Souad Saidani, Mohammed Zairi, Samira Meziani, Noreddine Menadi, Rawda Benguella
Publikováno v:
Notulae Scientia Biologicae, Vol 12, Iss 3 (2020)
From this context we have been interested in biochemical and phytochemical parameters of local and foreign varieties of wheat bran whose purpose is to search to see if there are intraspecific and interspecific varietal differences. The study concerne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91f02e5b821b3fc89f58702481cfa8c7
https://doi.org/10.15835/nsb12310585
https://doi.org/10.15835/nsb12310585
Autor:
Abassia Demmouche, Samir Barak, Mohammed Aissaouia, Fatima Zohra Chenni, Rawda Benguella, Souad Saidani, Samira Meziani, N.M. Rahmoun, Lahouaria Labga, Norddine Menadi, Ibtissam Ghueffari
Publikováno v:
Journal of Drug Delivery and Therapeutics. 10:37-43
The present study designed to determine in compositions of peripheral layer (PL) from barley and triticale. The peripheral layer is a co-product of the grain mill, it represents with the flour and the germ one of the three fractions of the milling, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::785878065da665dad0d8f6c720dfa530
https://doi.org/10.22270/jddt.v10i4.4206
https://doi.org/10.22270/jddt.v10i4.4206
Background: Rich in dietary fibers and beneficial to health, wheat and oats have been a popular part of the human diet. The whole grain is rich in protein, lipid, starch and phenolic compounds concentrated at the level of the peripheral layer of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171515f1e498ac710e1733e02488f42b
