Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Ouni Youssef"'
Autor:
Nabil Ben Youssef, Abaza Leïla, Ouni Youssef, Salma Naeit Mohamed, Debbech Nizard, Abdelly Chedly, Zarrouk Mokhtar
Publikováno v:
Plant Production Science, Vol 15, Iss 3, Pp 228-237 (2012)
A comparative study was conducted to evaluate the effect of location on the chemical composition and quality of monovarietal virgin olive oils obtained from the Chétoui cultivar in relation to the fruit ripening stages. Three sites representative of
Externí odkaz:
https://doaj.org/article/4383fab9b89d4302b22e03a6f59eb645
Autor:
Lakhdar, Abdelbasset, Falleh, Hanen, Ouni, Youssef, Oueslati, Samia, Debez, Ahmed, Ksouri, Riadh, Abdelly, Chedly
Publikováno v:
In Journal of Hazardous Materials 2011 191(1):373-379
Autor:
Ouni, Youssef1 (AUTHOR) abdelbassetlak@yahoo.fr, Lakhdar, Abdelbasset1 (AUTHOR), Rabhi, Mokded1 (AUTHOR), Smaoui, Abderrazak1 (AUTHOR), Maria, A.Rao2 (AUTHOR), Chedly, Abdelly1 (AUTHOR)
Publikováno v:
International Journal of Phytoremediation. 2013, Vol. 15 Issue 2, p188-197. 10p.
Autor:
Zaghdoud, Chokri, Maâroufi-Dguimi, Houda, Ouni, Youssef, Guerfel, Mokhtar, Gouia, Houda, Negaz, Kamel-Eddine, Ferchichi, Ali, Debouba, Mohamed
Publikováno v:
African Journal of Biotechnology; Vol 12, No 12 (2013)
While salinity effects have been largely documented in crop plants, little data are available on Nicotiana rustica species (snuff tobacco), mainly nitrogen metabolism changes. Here, tobacco (N. rustica L. var. Souffi) seedlings were grown for one mon
Autor:
Ouni Youssef, Zarrouk Mokhtar, Guerfel Mokhtar, Salma Nayet Mohamed, Chedly Abdelly, Flamini Guido
Publikováno v:
International Journal of Food Science & Technology. 48:74-81
Summary While there has been considerable work examining the effect of malaxation time on different characteristics of olive oils, there have been few that deal with all the major aspects. Here, the influence of malaxation time was evaluated using ma
Publikováno v:
International Journal of Food Science & Technology. 46:1245-1252
Summary Olives (Olea europaea cv. Chemlali and Chetoui) used for oil production were stored, in plastic containers, at 5 °C for four different periods (0–3 weeks) before oil extraction. After storage, the oils were extracted from the fruits, and t
Publikováno v:
International Journal of Food Science & Technology. 46:678-686
Summary Chemlali olive oil has been blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as acidity, acids compositions, phenol content, oxidative stability and volatile compounds we
Autor:
Ouni Youssef, Nabil Ben Youssef, Hammami Mohamed, Issaoui Manel, Cioni Pier Luigi, Douja Daoud, Flamini Guido, Zarrouk Mokhtar
Publikováno v:
Food Chemistry. 124:1770-1776
Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Oueslati variety cultivated in different geographical areas. Thus, olives at the same stage of maturation were harvested from
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Akademický článek
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