Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yasmine Saidi"'
Autor:
Yasmine Saidi, Beatriz del Rio, Djamel Eddine Senouci, Begoña Redruello, Beatriz Martinez, Victor Ladero, Mebrouk Kihal, Miguel A. Alvarez
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of ferm
Externí odkaz:
https://doaj.org/article/ca1216e715244f17b18f4c7bfed6bbf4
Autor:
Begoña Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Publikováno v:
Foods, Vol 10, Iss 3, p 633 (2021)
The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study report
Externí odkaz:
https://doaj.org/article/0ae0583add604d3db93c8126e398d091
Publikováno v:
International Journal of Modelling and Simulation. 40:397-420
In this paper, a full dynamic model for mobile robot with wheel slip is developed for robust navigation. The type 2 fuzzy logic controller algorithm is implemented and compared to the type 1 fuzzy ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e6b9cb509e74a03e7947f9f0e3f2a6b
https://doi.org/10.1080/02286203.2019.1646480
https://doi.org/10.1080/02286203.2019.1646480
Autor:
Eddine, Senouci Djamal1 senouci.djameleddine@edu.univ-oran1.dz, Yasmine, Saidi1, Fatima, Ghazi1, Amina, Zergui1, Battache, Guessas1, Mebrouk, Kihal1
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Dec2018/Jan2019, Vol. 8 Issue 3, p871-877. 7p.
Autor:
Begoña, Redruello, Yasmine, Saidi, Lorena, Sampedro, Victor, Ladero, Beatriz, Del Rio, Miguel A, Alvarez
Publikováno v:
Foods
The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study report
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3da97f2a3b6fe90237c2c06128e17a8b
https://pubmed.ncbi.nlm.nih.gov/33802798
https://pubmed.ncbi.nlm.nih.gov/33802798
Autor:
Beatriz del Rio, Yasmine Saidi, Miguel A. Alvarez, Begoña Redruello, Lorena Sampedro, Victor Ladero
Publikováno v:
Foods, Vol 10, Iss 633, p 633 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 10
Issue 3
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 10
Issue 3
The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study report
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7555d97fbf31109c1af57a0313cdb5d6
https://www.mdpi.com/2304-8158/10/3/633
https://www.mdpi.com/2304-8158/10/3/633
Autor:
Beatriz del Rio, Miguel A. Alvarez, Victor Ladero, Mebrouk Kihal, Yasmine Saidi, Begoña Redruello, Beatriz Martínez, Djamel Eddine Senouci
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0b20561411a5a29a81f0722518b2eb2
http://hdl.handle.net/10261/223122
http://hdl.handle.net/10261/223122
