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Page 1
Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread.
Materials (Basel). 2021 Aug 13;14(16):4560. doi: 10.3390/ma14164560.
Materials (Basel). 2021.
PMID: 34443082
Free PMC article.
Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method.
Ayad R, Ayad R, Bourekoua H, Lefahal M, Makhloufi EH, Akkal S, Medjroubi K, Nieto G.
Ayad R, et al. Among authors: bourekoua h.
Molecules. 2022 Dec 12;27(24):8802. doi: 10.3390/molecules27248802.
Molecules. 2022.
PMID: 36557933
Free PMC article.
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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 I, Zidoune MN, Hafid K, Djeghim F, Bourekoua H, Dziki D, Różyło R.
Leulmi I, et al. Among authors: bourekoua h.
Foods. 2023 Jun 23;12(13):2467. doi: 10.3390/foods12132467.
Foods. 2023.
PMID: 37444205
Free PMC article.
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Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
Bourekoua H, Gawlik-Dziki U, Różyło R, Zidoune MN, Dziki D.
Bourekoua H, et al.
Food Sci Technol Int. 2021 Jan;27(1):13-21. doi: 10.1177/1082013220929152. Epub 2020 May 25.
Food Sci Technol Int. 2021.
PMID: 32447988
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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 A, Gagaoua M, Bourekoua H, Hafid K, Bennamoun L, Djekrif-Dakhmouche S, El-Hadef El-Okki M, Meraihi Z.
Ait Kaki El-Hadef El-Okki A, et al. Among authors: bourekoua h.
Foods. 2017 Jan 1;6(1):1. doi: 10.3390/foods6010001.
Foods. 2017.
PMID: 28231081
Free PMC article.
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