  |
Items where Author is "Ouchemoukh, S."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleAmrane, S. and Chaalal, M. and Bouriche, S. and Ydjedd, S. and Rezgui, F. and Amessis-Ouchemoukh, N. and Ouchemoukh, S. (2024) Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 34-47. ISSN 0139-3006 Amrane, S. and Chaalal, M. and Bouriche, S. and Ydjedd, S. and Rezgui, F. and Ouchemoukh, S. (2023) Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (4). pp. 601-611. ISSN 0139-3006 Chaalal, M. and Ouchemoukh, S. and Mehenni, C. and Salhi, N. and Soufi, O. and Ydjedd, S. and Louaileche, H. (2019) Phenolic contents and in vitro antioxidant activity of four commonly consumed nuts in Algeria. Acta Alimentaria, 48 (1). pp. 125-131. ISSN 0139-3006 (print); 1588-2535 (online) |
