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Journal of Food Science and Technology|August 2, 2016
Germinated, toasted and cooked chickpea as ingredients for breadmakingMeriem Ouazib, Raquel Garzon, Farid Zaidi, et al.Journal of the Science of Food and Agriculture|May 16, 2019
Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blendSilia Boukandoul, Carla Sp Santos, Susana Casal, et al.Food Chemistry|December 26, 2018
Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pastaKarima Tazrart, Farid Zaidi, Ana Salvador, et al.Food Chemistry|February 16, 2013
Phenolics content and antioxidant and anti-inflammatory activities of legume fractionsSouhila Boudjou, B Dave Oomah, Farid Zaidi, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 4, 2020
Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefirLinda Ould Saadi, Farid Zaidi, Teresa Sanz, et al.Foods (Basel, Switzerland)|December 23, 2023
Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried PotatoesSilia Boukandoul, Farid Zaidi, Carla S P Santos, et al.Chemistry & Biodiversity|September 2, 2016
Quercus ilex L.: How season, Plant Organ and Extraction Procedure Can Influence Chemistry and BioactivitiesLila Hadidi, Louiza Babou, Farid Zaidi, et al.Journal of Food Science and Technology|March 18, 2017
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse floursNadia Moussou, Marta Corzo-Martínez, María Luz Sanz, et al.Microbial Pathogenesis|December 10, 2014
Antibacterial activity of carob (Ceratonia siliqua L.) extracts against phytopathogenic bacteria Pectobacterium atrosepticumSaïda Meziani, B Dave Oomah, Farid Zaidi, et al.Iranian Journal of Biotechnology|September 30, 2017
Selective Isolation and Screening of Actinobacteria Strains Producing Lignocellulolytic Enzymes Using Olive Pomace as SubstrateLamia Medouni-Haroune, Farid Zaidi, Sonia Medouni-Adrar, et al.Pageof 2