Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Yahya, Rokni"'
Autor:
Yahya Rokni, Houssam Abouloifa, Reda Bellaouchi, Ismail Hasnaoui, Sara Gaamouche, Zahra Lamzira, Riadh B. E. N. Salah, Ennouamane Saalaoui, Nabil Ghabbour, Abdeslam Asehraou
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-14 (2021)
Abstract Background Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic compounds. Results Lactobacillus plantarum FSO1 and Candida pellic
Externí odkaz:
https://doaj.org/article/e4ca1d7b103b40dca4b5cdbd918962a7
Autor:
Reda Bellaouchi, Houssam Abouloifa, Yahya Rokni, Amina Hasnaoui, Nabil Ghabbour, Abdelkader Hakkou, Abdelmajid Bechchari, Abdeslam Asehraou
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-8 (2021)
Abstract Background This work aims to study the optimal conditions of the fermentation culture medium used for the production of extracellular enzymes (amylase, cellulase, lipase, and protease) from previously isolated Aspergillus niger strains in da
Externí odkaz:
https://doaj.org/article/d24c1f78f22142d19734bb43b3596e54
Autor:
Hind Mikdame, Ezzahra Kharmach, Nour Elhouda Mtarfi, Karima Alaoui, Mohamed Ben Abbou, YAhya Rokni, Zineb Majbar, Mustapha Taleb, Zakia Rais
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, s
Externí odkaz:
https://doaj.org/article/07e81c21cd834dc7a72f69bc3d23cdf7
Autor:
Salima Tiji, Mohammed Lakrat, Yahya Rokni, El Miloud Mejdoubi, Christophe Hano, Mohamed Addi, Abdeslam Asehraou, Mostafa Mimouni
Publikováno v:
Antibiotics, Vol 11, Iss 2, p 170 (2022)
N. sativa is an interesting source of bioactive compounds commonly used for various therapeutic purposes. Associate its seeds extracts with biomaterials to improve their antimicrobial properties are highly demanded. This study aims to investigate the
Externí odkaz:
https://doaj.org/article/d56bb1be6ea94b39a8884e9148a67f8a
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fb6accba85cc61b9f886568a64a22be
https://doi.org/10.1007/s13399-023-03818-5
https://doi.org/10.1007/s13399-023-03818-5
Autor:
Nora Hamdaoui, Yahya Rokni, Abdeslam Asehraou, Mohamed Mouncif, Zakaria Mennane, Abdelouadoud Omari, Asmae Sellam, Belkheir Hammouti, Mustapha Meziane
Publikováno v:
Indonesian Journal of Science and Technology; Vol 8, No 2 (2023): (ONLINE FIRST) IJOST: September 2023; 157-170
We demonstrated several technological aptitudes and sensitivity of lactic acid bacteria (Leuconostoc) isolated from the raw milk of cows. We explained the experiments in detail to get the reader to understand what kinds of technology can be used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1bd96bb736269140d2f95a4fb98d991
https://ejournal.upi.edu/index.php/ijost/article/view/53730
https://ejournal.upi.edu/index.php/ijost/article/view/53730
Autor:
Houssam, Abouloifa, Ismail, Hasnaoui, Yahya, Rokni, Reda, Bellaouchi, Nabil, Ghabbour, Salwa, Karboune, Milena, Brasca, Abdelkarim, Abousalham, Bassem, Jaouadi, Ennouamane, Saalaoui, Abdeslam, Asehraou
Publikováno v:
Advances in applied microbiology. 120
Lactic acid bacteria (LAB) are ubiquitous bacteria associated with spontaneous lactic fermentation of vegetables, dairy and meat products. They are generally recognized as safe (GRAS), and they are involved in transformation of probiotic lacto-fermen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9977a0b0c6db60a8629814924f55bbb7
https://pubmed.ncbi.nlm.nih.gov/36243452
https://pubmed.ncbi.nlm.nih.gov/36243452
Autor:
Nabil Ghabbour, Yahya Rokni, Ismail Hasnaoui, Z. Lamzira, Houssam Abouloifa, Sara Gaamouche, Ennouamane Saalaoui, Reda Bellaouchi, Abdeslam Asehraou, Riadh Ben Salah
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-14 (2021)
Journal of Genetic Engineering & Biotechnology
Journal of Genetic Engineering & Biotechnology
Background Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic compounds. Results Lactobacillus plantarum FSO1 and Candida pelliculosa L18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28f8524c4636de317404ea23ef2365e6
https://doaj.org/article/e4ca1d7b103b40dca4b5cdbd918962a7
https://doaj.org/article/e4ca1d7b103b40dca4b5cdbd918962a7
Autor:
Yahya Rokni, Fatima Brahmi, Bouchra Legssyer, I. Hamdani, Imane Oualdi, Ouafae Mokhtari, Khaoula Diass, Abdeslam Tahani, Abdeslam Asehraou, Ismail Hasnaoui
Publikováno v:
Materials Today: Proceedings. 45:7794-7799
In Morocco, citrus fruits processing produces large quantities of waste and by-products, which represent 50% to 60% of the fresh mass of fruit. In eastern Morocco, generally citrus processing by-products ends up being thrown in the public landfill. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d0b4f7cb0a7d77931c4f5a0a267c552
https://doi.org/10.1016/j.matpr.2021.03.587
https://doi.org/10.1016/j.matpr.2021.03.587
Autor:
Houssam Abouloifa, Ismail Hasnaoui, Sirine Ben Slima, Yahya Rokni, Sara Gaamouche, Imen Trabelsi, Reda Bellaouchi, Nabil Ghabbour, Riadh Ben Salah, Bassem Jaouadi, Ennouamane Saalaoui, Abdeslam Asehraou
Publikováno v:
Current Microbiology. 79
The objective of this work is the study of the antifungal and antibacterial activity of Lactiplantibacillus plantarum S61 strains, isolated from traditional fermenting green olives against Rhodotorula glutinis UMP 22 and Listeria monocytogenes ATCC 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5894111483f0601bd606b7be3be4c5f6
https://doi.org/10.1007/s00284-022-02923-4
https://doi.org/10.1007/s00284-022-02923-4