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FEBS Open Bio|May 31, 2016
A targeted DNA substrate mechanism for the inhibition of HIV-1 integrase by inhibitors with antiretroviral activityFarah F Ammar, Zeina Hobaika, Safwat Abdel-Azeim, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peelsSally El Kantar, Nadia Boussetta, Hiba N Rajha, et al.
Phytochemical Analysis : PCA|September 13, 2017
Infrared-Assisted Extraction and HPLC-Analysis of Prunus armeniaca L. Pomace and Detoxified-Kernel and their Antidiabetic EffectsKarim Raafat, Nada El-Darra, Fatima A Saleh, et al.
Antioxidants (Basel, Switzerland)|January 31, 2017
A Comparative Study of the Phenolic and Technological Maturities of Red Grapes Grown in LebanonHiba N Rajha, Nada El Darra, Sally El Kantar, et al.
Antioxidants (Basel, Switzerland)|January 19, 2018
Effect of the Extraction Process on the Biological Activity of Lyophilized Apricot Extracts Recovered from Apricot PomaceDina Cheaib, Nada El Darra, Hiba N Rajha, et al.
Plos One|January 3, 2009
An unusual helix turn helix motif in the catalytic core of HIV-1 integrase binds viral DNA and LEDGFHayate Merad, Horea Porumb, Loussiné Zargarian, et al.
International Journal of Molecular Sciences|October 17, 2014
Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extractionHiba N Rajha, Walter Ziegler, Nicolas Louka, et al.
Archives of Microbiology|June 18, 2021
Antifungal and anti-aflatoxigenic properties of organs of Cannabis sativa L.: relation to phenolic content and antioxidant capacitiesAnthony Al Khoury, Rhend Sleiman, Ali Atoui, et al.
International Journal of Food Science|May 1, 2018
Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach PomaceNada El Darra, Hiba N Rajha, Espérance Debs, et al.
Food Chemistry|October 17, 2015
Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatmentsNada El Darra, Mohammad F Turk, Marie-Agnès Ducasse, et al.
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