Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)
Es‐sbata, Ikram, Castro, Remedios, Zouhair, Rachid, Durán‐Guerrero, Enrique
Published in Journal of the science of food and agriculture (15.01.2023)
Published in Journal of the science of food and agriculture (15.01.2023)
Get full text
Journal Article
Screening and molecular characterization of new thermo- ethanol- tolerant Acetobacter malorum strains isolated from two biomes Moroccan cactus fruits
Es-Sbata, Ikram, Lakhlifi, Tarik, Yatim, Meriem, El-Abid, Hassan, Belhaj, Abdelhaq, Hafidi, Majida, Zouhair, Rachid
Published in Biotechnology and applied biochemistry (01.06.2021)
Published in Biotechnology and applied biochemistry (01.06.2021)
Get more information
Journal Article
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
Es-Sbata, Ikram, Castro-Mejías, Remedios, Rodríguez-Dodero, Carmen, Zouhair, Rachid, Durán-Guerrero, Enrique
Published in Beverages (Basel) (01.09.2023)
Published in Beverages (Basel) (01.09.2023)
Get full text
Journal Article
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
Es-Sbata, Ikram, Castro, Remedios, Carmona-Jiménez, Yolanda, Zouhair, Rachid, Durán-Guerrero, Enrique
Published in Foods (24.01.2022)
Published in Foods (24.01.2022)
Get full text
Journal Article
Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition
Es-sbata, Ikram, Castro, Remedios, Durán-Guerrero, Enrique, Zouhair, Rachid, Astola, Antonio
Published in Journal of food composition and analysis (01.09.2022)
Published in Journal of food composition and analysis (01.09.2022)
Get full text
Journal Article
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
Chanivet, Marina, Es-sbata, Ikram, Astola, Antonio, Durán-Guerrero, Enrique, Castro, Remedios
Published in European food research & technology (01.11.2024)
Published in European food research & technology (01.11.2024)
Get full text
Journal Article
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds
Lakhlifi, Tarik, Es-Sbata, Ikram, Eloirdi, Samia, El Aamri, Lamya, Zouhair, Rachid, Belhaj, Abdelhaq
Published in Food biotechnology (02.10.2021)
Published in Food biotechnology (02.10.2021)
Get full text
Journal Article
Effects of Pre-sowing Treatments and Abiotic Stress on the Germination of Ceratonia siliqua Seeds of Four Moroccan Biomes
Yatim, Meriem, Kahkahi, Rahal El, Sbata, Ikram Es, Askri, Taoufik El, ElOirdi, Samia, Lakhlifi, Tarik, Belhaj, Abdelhaq, Hafidi, Majida, Zouhair, Rachid
Published in Annual research & review in biology (05.12.2020)
Published in Annual research & review in biology (05.12.2020)
Get full text
Journal Article