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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 26, 2020
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread qualityHayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło, et al.
Foods (Basel, Switzerland)|July 14, 2023
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant <i>Pergularia tomentosa</i>: Biochemical Characterization of Coagulants and Sensorial Evaluation of CheeseImene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (<i>Ceratonia siliqua</i> L.) Using Ultrasonic Assisted Extraction MethodRadia Ayad, Rima Ayad, Hayat Bourekoua, et al.
Materials (Basel, Switzerland)|August 27, 2021
Black Cumin Pressing Waste Material as a Functional Additive for Starch BreadRenata Różyło, Jolanta Piekut, Monika Wójcik, et al.
Chemistry & Biodiversity|October 3, 2025
Phytochemical Analysis, In Vitro Biological Activities, and In Silico Prediction of Hydromethanolic Root Extract of Brassica rapa L. From SetifNabila Zaabat, Ahlem Bousetla, Latifa Khattabi, et al.
Foods (Basel, Switzerland)|June 12, 2026
Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory AttributesAwatif Fetouhi, Hayat Bourekoua, Radia Ayad, et al.
Frontiers in Nutrition|June 30, 2026
Development, optimization and microbial stability of innovative gluten-free cereal barsSabrina Ferradji, Hayat Bourekoua, Fairouz Djeghim, et al.
Foods (Basel, Switzerland)|February 24, 2017
Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4Amel Ait Kaki El-Hadef El-Okki, Mohammed Gagaoua, Hayat Bourekoua, et al.
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