Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Sabiha Achat"'
Autor:
Leila Benazzouz-Smail, Sabiha Achat, Fatiha Brahmi, Mostapha Bachir-Bey, Radia Arab, José Manuel Lorenzo, Aicha Benbouriche, Kahina Boudiab, Didier Hauchard, Lila Boulekbache, Khodir Madani
Publikováno v:
Molecules, Vol 28, Iss 2, p 571 (2023)
The use of Nigella seeds in the food, pharmaceutical, and cosmetic fields is common, since the iniquity and the virtues of these plants are directly related to their characteristic phytochemical composition. This investigation focused on the comparat
Externí odkaz:
https://doaj.org/article/de15bb09b76c4c88ba87f4bf8db4d544
Autor:
Farida Berkani, Farid Dahmoune, Nabil Kadri, Maria Luísa Serralheiro, Asma Ressaissi, Amina Abbou, Mouna Kaci, Smail Meziane, Sabiha Achat, Nourelimane Benzitoune, Meriem Adouane, Khodir Madani, Lotfi Mouni
Publikováno v:
Journal of Food Measurement and Characterization. 16:3354-3371
Autor:
Sabiha Achat, Sofiane Dairi, Nabil Kadri, Hocine Remini, Khodir Madani, Farid Dahmoune, Farida Berkani, Maria Luísa Serralheiro, Malik Mahdjoub, Amina Abbou, Khadidja Adel
Publikováno v:
North African Journal of Food and Nutrition Research; Vol. 5 No. 12 (2021); 53-68
The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant ac
Autor:
Farida Berkani, Sabiha Achat, Sofiane Dairi, Sabrina Zeghichi-Hamri, Khadidja Adel, Nabil Kadri, Hocine Remini, Imane Benzitoune, Khodir Madani, Amina Abbou, Farid Dahmoune, Amine Belbahi
Publikováno v:
Journal of Pharmaceutical Innovation. 16:630-642
The active ingredient recovery from the vegetable is a very attractive research field for the development of a sustainable economy; to revalue the jujube fruit (Zizyphus lotus) polysaccharide (ZLPS), an optimized green microwave-assisted method was u
Autor:
Sabiha Achat, Muhammad Haseeb Ahmad, Arezki Aiche, Fadila Al Khawli, Renata A. Amaral, Gonzalo Astray, Francisco J. Barba, Farid Chemat, Patricia Costa, Magdalena Dadan, Rubén Domínguez, Emilia Ferrer, Parag R. Gogate, Beatriz Gullón, Patricia Gullón, Abdelghani Hamiroune, Sadia Hassan, Muhammad Imran, Anna Kaminska-Dworznicka, Rajeshree A. Khaire, Muhammad Kamran Khan, Alica Lammerskitten, Alice Laurora, Vasco J. Lima, Jose Manuel Lorenzo, Marianne N. Lund, Khodir Madani, Aleksandra Matys, Paulo E.S. Munekata, Malgorzata Nowacka, Oleksii Parniakov, Mirian Pateiro, Carlos A. Pinto, Mahesha M. Poojary, Jorge A. Saraiva, Saira Sattar, Leila Smail-Benazzouz, Anna Sobczynska, Mahmoud Soltani Firouz, Brijesh K. Tiwari, Stefan Toepfl, Maryline Abert Vian, Min Wang, Artur Wiktor, Dorota Witrowa-Rajchert, Jianjun Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e345bb39eb9bed337a203be74d377c
https://doi.org/10.1016/b978-0-12-818275-8.09995-5
https://doi.org/10.1016/b978-0-12-818275-8.09995-5
Autor:
Arezki Aiche, Khodir Madani, Farid Chemat, Abdelghani Hamiroune, Leila Smail-Benazzouz, Maryline Abert Vian, Sabiha Achat
In this 21st century, much interest has been focused on the applications of ultrasound in food processing and technology. Applications of ultrasound generally involve processes that can enhance rates, improve quality and/or safety, reduce processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b711bf39a6331c3297d4d34a1af37bb1
https://doi.org/10.1016/b978-0-12-818275-8.00009-x
https://doi.org/10.1016/b978-0-12-818275-8.00009-x
Autor:
Lila Boulekbache, Hayette Guemghar-Haddadi, Drifa Yalaoui-Guellal, Sabiha Achat, Farid Merchiche, Fatiha Brahmi, Mahmoud Fahmi Elsebai, Leila Smail, Safia Mokhtari, Khodir Madani
Publikováno v:
Journal of Food Processing and Preservation, 45 (2). Art.-Nr.: e15126.
The present study aims to valorize the apple peels (AP) and grape seeds (GS) by the fortification of the yogurts using their powder. Firstly, the optimization of the extraction parameters for assessing maximum of total phenolic content (TPC) was achi
Autor:
Fatiha Brahmi, Sabiha Achat, Naima Guendouze-Bouchefa, Leila Benazzouz-Smail, Mahmoud Fahmi Elsebai, Khodir Madani
Publikováno v:
Journal of Coastal Life Medicine, Vol 4, Iss 12, Pp 983-999 (2016)
Medicinal and aromatic plants are the foremost source of life economy drugs for the majority of the world’s population. Secondary plant metabolites are essential for life as drugs, fragrances, pigments and food additives. Botanical study of plants
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2016, 213, pp.135-142. ⟨10.1016/j.foodchem.2016.06.076⟩
Food Chemistry (213), 135-142. (2016)
Food Chemistry, Elsevier, 2016, 213, pp.135-142. ⟨10.1016/j.foodchem.2016.06.076⟩
Food Chemistry (213), 135-142. (2016)
International audience; The antioxidant activity of dietary phenols in humans (direct reduction of radicals and other highly oxidizing species) could be largely restricted to fighting postprandial oxidative stress in the gastric compartment. Hence, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5249f4034d1e00ab089167f6679b0c8
https://hal.inrae.fr/hal-02637042/document
https://hal.inrae.fr/hal-02637042/document
Autor:
Sabiha Achat, Olivier Dangles, Valérie Tomao, Mohamed Elmaataoui, Khodir Madani, Farid Chemat, Mohamed Chibane
Publikováno v:
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2012, ⟨10.1016/j.ultsonch.2011.12.006⟩
Ultrasonics Sonochemistry, Elsevier, 2012, 19 (4), pp.777-786. ⟨10.1016/j.ultsonch2011.12.006⟩
Ultrasonics Sonochemistry, Elsevier, 2012, ⟨10.1016/j.ultsonch.2011.12.006⟩
Ultrasonics Sonochemistry, Elsevier, 2012, 19 (4), pp.777-786. ⟨10.1016/j.ultsonch2011.12.006⟩
International audience; The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4bb1f5e19556775e6d08aacbb68cdad
https://hal.archives-ouvertes.fr/hal-01332299
https://hal.archives-ouvertes.fr/hal-01332299