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1. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 3; peer review: 2 approved]

2. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 2; peer review: 2 approved]

3. Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

4. Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage

5. Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications

6. Le conditionnement des fraises fraîches sous 'micro-atmosphère' à base d’huiles essentielles combinées : Effet durant le stockage

7. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

8. Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from Algeria

9. Antifungal Activity of Menthol, Eugenol and Their Combination against Aspergillus ochraceus and Aspergillus niger In Vitro and in Stored Cereals

10. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

11. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

12. Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus

13. Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

14. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

15. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 2; peer review: 1 approved]

16. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 1; peer review: awaiting peer review]

17. Evaluation of Antifungal and anti-aflatoxin B1 efficacy of some crude extracts of Chamaerops humilis L. against Aspergillus flavus isolated from peanuts (Arachis hypogea L.)

18. Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

22. Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods

23. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel ( Laurus nobilis L.): Potential use as wheat preservative

24. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

25. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

26. Solvent free-microwave green extraction of essential oil from orange peel (Citrus sinensis L.): effects on shelf life of flavored liquid whole eggs during storage under commercial retail conditions

27. Effect of the aromatisation with summer savory (Satureja hortensisL.) essential oil on the oxidative and microbial stabilities of liquid whole eggs during storage

28. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

29. Biosurfactant production from newly isolated Rhodotorula sp.YBR and its great potential in enhanced removal of hydrocarbons from contaminated soils

30. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (

33. The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil

34. Antifungal, Anti-aflatoxigenic, Antioxidant Activity and in vivo Efficacy of Essential Oil of the Aerial Parts of Thymus capitatus (L.) Hoffmanns & Link

35. Study of Antifungal, Anti-aflatoxigenic, Antioxidant Activity and Phytotoxicity of Algerian Citrus limon var. Eureka and Citrus sinensis var. Valencia Essential oils

36. Screening and biosurfactant/bioemulsifier production from a high-salt-tolerant halophilic Cryptococcus strain YLF isolated from crude oil

37. Evaluation of Protective Impact of Algerian Cuminum cyminum L. and Coriandrum sativum L. Essential Oils on Aspergillus flavus Growth and Aflatoxin B1 Production

39. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

40. Dry fractionation of olive pomace as a sustainable process to produce fillers for biocomposites

41. Dry fractionation of olive pomace for the development of food packaging biocomposites

42. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

43. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (

44. Richness of drilling sludge taken from an oil field quagmire: potentiality and environmental interest

45. Composition chimique et activité anti-Salmonella enteritidis CECT 4300 des huiles essentielles d’Eucalyptus globulus, de Lavandula angustifolia et de Satureja hortensis. Tests in vitro et efficacité sur les œufs entiers liquides conservés à 7 ± 1 °C

46. PERSPECTIVES ON THE USE OF ESSENTIAL OILS AS ANTIMICROBIALS AGAINST CAMPYLOBACTER JEJUNI CECT 7572 IN RETAIL CHICKEN MEATS PACKAGED IN MICROAEROBIC ATMOSPHERE

47. Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef

48. Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef

49. Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere Efecto de los antioxidantes y las condiciones de iluminación sobre el color y la estabilidad de los lípidos de hamburguesas de res envasadas en atmósfera modificada alta en oxígeno

50. Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

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