1.Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars

作　　者：Ouarda Djaoudene ;Mostapha Bachir Bey ;Hayette Louaileche

出　　处：Acta Universitatis Cibiniensis. Series E: Food Technology. 2019 ;23(2):129-138.doi:10.2478/aucft-2019-0016

出版社：Walter de Gruyter GmbH

文章 ID：248511696

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2.Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from carob pulp ( Ceratonia siliqua l.) by using response surface methodology

作　　者：Fairouz SACI ;Yassine BENCHIKH ;Hayette LOUAILECHE 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2018 ;42(1):1-14.

出版社：Galati University Press

文章 ID：243742092

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3.The use of modified atmosphere packaging as mean of bioactive compounds and antioxidant activities preservation of fresh figs (Ficus carica L.) from rare cultivars

作　　者：Kahina Zidi ;Djamel Edine Kati ;Yassine Benchikh 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2020 ;44(1):149-164.doi:10.35219/foodtechnology.2020.1.09

出版社：Galati University Press

文章 ID：259950814

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4.Impact of the extraction method on physico-chemical proprieties, phytochemicals and biological activity of sesame seeds oil

作　　者：Fatiha Hamitri-Guerfi ;Sara Ouahrani ;Aicha Benbouriche 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2020 ;44(1):82-103.doi:10.35219/foodtechnology.2020.1.05

出版社：Galati University Press

文章 ID：259950816

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5.Conventional method and microwave drying kinetics of Laurus nobilis leaves: effects on phenolic compounds and antioxidant activity

作　　者：Yazid Khaled Khodja ;Farid Dahmoune ;Mostapha Bachir bey 等

出　　处：Brazilian Journal of Food Technology. 2020 ;23:1-10.doi:10.1590/1981-6723.21419

出版社：Instituto de Tecnologia de Alimentos - ITAL

文章 ID：259972646

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6.Optimization of Peroxidase Activity of Turnip (Brassica rapa) Using Response Surface Methodology

作　　者：Amel Dahdouh ;Mostapha Bachir-Bey ;Djamel Edine Kati

出　　处：Acta Universitatis Cibiniensis. Series E: Food Technology. 2020 ;24(2):186-194.doi:10.2478/aucft-2020-0017

出版社：Walter de Gruyter GmbH

文章 ID：258808799

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7.Optimization of phenolic compound recovery and antioxidant activity from Fumaria officinalis L. using response surface methodology

作　　者：Sabiha Khamtache-Abderrahim ;Sonia Yahiaoui ;Amar Otmani 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2021 ;45(2):117-133.

出版社：Galati University Press

文章 ID：1038407220

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	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	4篇
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