Pregled Article autora: "Achour, Lotfi"
Prikaz rezultata 1-4 od 4
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Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
Takwa, Sallawi; Caleja, Cristina; Barreira, João C.M.; Soković, Marina; Achour, Lotfi; Barros, Lillian; Ferreira, Isabel C.F.R. (LWT - Food Science and Technology, 2018) -
Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
Chahdoura, Hassiba; Barreira, João C.M.; Barros, Lillian; Dias, Maria Inês; Calhelha, Ricardo C.; Flamini, Guido; Soković, Marina; Achour, Lotfi; Ferreira, Isabel C.F.R. (LWT, 2019) -
Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications
Chahdoura, Hassiba; Barreira, Joao C. M.; Fernandez-Ruiz, Virginia; Morales, Patricia; Calhelha, Ricardo C.; Flamini, Guido; Soković, Marina; Ferreira, Isabel C. F. R.; Achour, Lotfi (Food and Function, 2016) -
Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
Ben Ayache, Siwar; Reis, Filipa S.; Inês Dias, Maria; Pereira, Carla; Glamočlija, Jasmina; Soković, Marina; Behija Saafi, Emna; C. F. R. Ferreira, Isabel; Barros, Lillian; Achour, Lotfi (Elsevier BV, 2021)