Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods ( Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method
Ayad, Radia, Ayad, Rima, Bourekoua, Hayat, Lefahal, Mostefa, Makhloufi, El Hani, Akkal, Salah, Medjroubi, Kamel, Nieto, Gema
Published in Molecules (Basel, Switzerland) (01.12.2022)
Published in Molecules (Basel, Switzerland) (01.12.2022)
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Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread
Różyło, Renata, Piekut, Jolanta, Wójcik, Monika, Kozłowicz, Katarzyna, Smolewska, Marzena, Krajewska, Marta, Szmigielski, Marek, Bourekoua, Hayat
Published in Materials (13.08.2021)
Published in Materials (13.08.2021)
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Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
Bourekoua, Hayat, Gawlik-Dziki, Urszula, Różyło, Renata, Zidoune, Mohammed N, Dziki, Dariusz
Published in Food science and technology international (01.01.2021)
Published in Food science and technology international (01.01.2021)
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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata
Published in Foods (23.06.2023)
Published in Foods (23.06.2023)
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Breadmaking and protein characteristics of wheat (Triticum aestivum L.) genotypes tolerant against drought and heat in Algeria
Mahroug, Hamida, Mouellef, Adra, Bourekoua, Hayat, Djeghim, Fairouz, Chenchouni, Haroun, Benbelkacem, Abdelkader, El Okki, Mohamed Hadef, Fetouhi, Awatif, Silini, Nedjla, de la Barca, Ana María Calderón
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Published in AIMS agriculture and food (01.01.2024)
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Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
Ait Kaki El-Hadef El-Okki, Amel, Gagaoua, Mohammed, Bourekoua, Hayat, Hafid, Kahina, Bennamoun, Leila, Djekrif-Dakhmouche, Shahrazed, El-Hadef El-Okki, Mohamed, Meraihi, Zahia
Published in Foods (01.01.2017)
Published in Foods (01.01.2017)
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Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
Bourekoua, Hayat, Różyło, Renata, Gawlik-Dziki, Urszula, Benatallah, Leila, Zidoune, Mohammed Nasreddine, Dziki, Dariusz
Published in European food research & technology (01.02.2018)
Published in European food research & technology (01.02.2018)
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Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
Bourekoua, Hayat, Różyło, Renata, Gawlik‐Dziki, Urszula, Benatallah, Leila, Zidoune, Mohammed Nasreddine, Dziki, Dariusz
Published in International journal of food science & technology (01.08.2018)
Published in International journal of food science & technology (01.08.2018)
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Journal Article
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Bourekoua, Hayat, Różyło, Renata, Benatallah, Leila, Wójtowicz, Agnieszka, Łysiak, Grzegorz, Zidoune, Mohammed Nasreddine, Sujak, Agnieszka
Published in European food research & technology (01.02.2018)
Published in European food research & technology (01.02.2018)
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Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
Belmouloud, Rayene, Bourekoua, Hayat, Wójtowicz, Agnieszka, Mahroug, Hamida, Ayad, Radia, Krajewska, Marta, Różyło, Renata
Published in Processes (05.08.2024)
Published in Processes (05.08.2024)
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Journal Article
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant IPergularia tomentosa/I: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata
Published in Foods (01.06.2023)
Published in Foods (01.06.2023)
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Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
Bourekoua, Hayat, Djeghim, Fairouz, Ayad, Radia, Benabdelkader, Ayoub, Bouakkaz, Abdelbasset, Dziki, Dariusz, Różyło, Renata
Published in Processes (01.03.2023)
Published in Processes (01.03.2023)
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Journal Article
Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design
Fairouz, Djeghim, Hayat, Bourekoua, Leila, Benatallah, Mohammed, Nesreddine Zidoune
Published in African Journal of Food Science (31.10.2018)
Published in African Journal of Food Science (31.10.2018)
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Journal Article
Improving Bread Quality with the Application of a Newly Purified Thermostable [alpha]-Amylase from Rhizopus oryzae FSIS4
El-Hadef, Amel Ait Kaki, Gagaoua, Mohammed, Bourekoua, Hayat, Hafid, Kahina, Bennamoun, Leila, Djekrif-Dakhmouche, Shahrazed, El-Okki, Mohamed El-Hadef, Meraihi, Zahia
Published in Foods (01.03.2017)
Published in Foods (01.03.2017)
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