1. Algerian cardoon flowers express a large spectrum of coagulant enzymes with potential applications in cheesemaking. (June 2020) Authors: Zikiou, Abdellah; Esteves, Ana Cristina; Esteves, Eduardo; Rosa, Nuno; Gomes, Sandra; Louro Martins, António Pedro; Zidoune, Mohammed Nasreddine; Barros, Marlene Journal: International dairy journal Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Botanical composition and aroma compounds of semi‐arid pastures in Algeria. (7th December 2020) Authors: Senoussi, Asma; Schadt, Iris; Hioun, Soraya; Chenchouni, Haroun; Saoudi, Zineddine; Aissaoui Zitoun–Hamama, Ouarda; Zidoune, Mohammed Nasreddine; Carpino, Stefania; Rapisarda, Teresa Journal: Grass and forage science Issue: Volume 76:Number 2(2021) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterisation of gluten‐free couscous produced with different legume flours by traditional method. (23rd January 2023) Authors: Boudouira, Nassira; Yüksel, Ayşe Nur; Bayram, Mustafa; Benatallah, Leila; Zidoune, Mohammed Nasreddine Journal: International journal of food science & technology Issue: Volume 58:Number 3(2023) Page Start: 1186 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016) Authors: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016) Authors: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders. Issue 1 (22nd December 2021) Authors: Benseddik, Abdelouahab; Benahmed-Djilali, Adiba; Azzi, Ahmed; Zidoune, Mohammed Nasreddine; Bensaha, Hocine; Lalmi, Djemouai; Allaf, Karim Journal: Journal of dispersion science and technology Issue: Volume 43:Issue 1(2022) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese. (2nd October 2018) Authors: Zikiou, Abdellah; Zidoune, Mohammed Nasreddine Journal: International journal of dairy technology Issue: Volume 72:Number 1(2019) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. (June 2022) Authors: Senoussi, Asma; Rapisarda, Teresa; Schadt, Iris; Chenchouni, Haroun; Saoudi, Zineddine; Senoussi, Sana; Aissaoui Zitoun, Ouarda; Zidoune, Mohammed Nasreddine; Carpino, Stefania Journal: International dairy journal Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk. (12th April 2020) Authors: Medjoudj, Hacène; Aouar, Lamia; Derouiche, Meriem; Choiset, Yvan; Haertlé, Thomas; Chobert, Jean-Marc; Zidoune, Mohammed Nasreddine; Hayaloglu, Ali Adnan Journal: Analytical letters Issue: Volume 53:Number 6(2020) Page Start: 905 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation). (2nd April 2018) Authors: Bourekoua, Hayat; Różyło, Renata; Gawlik‐Dziki, Urszula; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Dziki, Dariusz Journal: International journal of food science & technology Issue: Volume 53:Number 8(2018) Page Start: 1906 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗