Search Results - "Bouseta, Amina"

Activity of essential oils from Syzygium aromaticum and Rosmarinus officinalis against growth and ochratoxin A production by Aspergillus tubingensis and Aspergillus luchuensis from Moroccan grapes by Laaziz, Adil, Hammoudi, Yousra El, Qjidaa, Souad, Hajjaji, Abdelouahed, Hajjaj, Hassan, Haesaert, Geert, Bouseta, Amina

“…Essential oils have been used since ancient times in traditional medicine and agri-food science to preserve food, and to combat human diseases. Essential oils…”
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Impact of Some Environmental Factors on Growth and Production of Ochratoxin A of/by Aspergillus tubingensis, A. niger, and A. carbonarius Isolated from Moroccan Grapes by Selouane, Atar, Universite Sidi Mohamed Ben Abdellah, Faculte des Sciences Dhar El Mahraz, Morocco, Bouya, Driss, Universite Sidi Mohamed Ben Abdellah, Faculte des Sciences Dhar El Mahraz, Morocco, Lebrihi, Ahmed, CNRS-INPT-UPS, Ecole Nationale Superieure Agronomique de Toulouse, Auzeville-Tolosane, France, Decock, C., MUCL, Faculte d'Ingenierie Biologique, Agronomique et Environmentale, UCL, Louvain-La-Neuve, Belgium, Bouseta, Amina, Universite Sidi Mohamed Ben Abdellah, Faculte des Sciences Dhar El Mahraz, Morocco

“…The effects of temperature, water activity (a∧w), incubation time, and their combinations on radial growth and ochratoxin A (OTA) production of/by eight…”
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identification of the main degradation products of patulin generated through heat detoxication treatments by Collin, Sonia, Bodart, Etienne, Bouseta, Amina, Nizet, Sabrina

“…The chemical stability of patulin (PAT) was studied in model aqueous media at different temperatures and pH values in the presence and absence of sulfites. At…”
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Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben by Sarhir, Salwa Tsouli, Belkhou, Rajae, Bouseta, Amina, Hayaloglu, Ali Adnan

“…The Moroccan traditional fermented milk “Lben” was manufactured using autochthonous and aroma-producing starters by inoculation with four isolated strains…”
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A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product by Sarhir, Salwa Tsouli, Belkhou, Rajae, Bouseta, Amina, Hayaloglu, Ali Adnan

“…The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The…”
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Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry by Sarhir, Salwa Tsouli, Amanpour, Asghar, Bouseta, Amina, Selli, Serkan

“…•Development of a representative extraction technique for traditional Smen aroma.•Two complementary volatile extraction methods used (SAFE and…”
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Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content by Tsouli Sarhir, Salwa, Amanpour, Asghar, Bouseta, Amina, Selli, Serkan

“…Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma‐active compounds of salted and…”
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Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis by Sarhir, Salwa Tsouli, Amanpour, Armin, Bouseta, Amina, Selli, Serkan

“…Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health…”
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Activity of essential oils from Syzygium aromaticum and Rosmarinus ofcinalis against growth and ochratoxin A production by Aspergillus tubingensis and Aspergillus luchuensis from Moroccan grapes by Laaziz, Adil, El Hammoudi, Yousra, Qjidaa, Souad, Hajjaji, Abdelouahed, Hajjaj, Hassan, Haesaert, Geert, Bouseta, Amina

“…Essential oils have been used since ancient times in traditional medicine and agri-food science to preserve food, and to combat human diseases. Essential oils…”
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Occurrence of mycotoxins (ochratoxin A, deoxynivalenol) and toxigenic fungi in Moroccan wheat grains: impact of ecological factors on the growth and ochratoxin A production by Hajjaji, Abdelouahed, El Otmani, Mostafa, Bouya, Driss, Bouseta, Amina, Mathieu, Florence, Collin, Sonia, Lebrihi, Ahmed

“…The aim of the present work was to evaluate the contamination of some samples, taken from Moroccan wheat grains, by ochratoxin A (OTA), deoxynivalenol (DON)…”
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Characterization of Odor-Active Compounds in Extracts Obtained by Simultaneous Extraction/Distillation from Moroccan Black Olives by Collin, Sonia, Nizet, Sabrina, Muls, Sophie, Iraqi, Rafika, Bouseta, Amina

“…“Greek-style” Moroccan black table olives were screened for potent odorants by GC/olfactometry/aroma extract dilution analysis of representative…”
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Screening for Key Odorants in Moroccan Green Olives by Gas Chromatography−Olfactometry/Aroma Extract Dilution Analysis by Iraqi, Rafika, Vermeulen, Catherine, Benzekri, Amale, Bouseta, Amina, Collin, Sonia

“…“Spanish style” Moroccan green table olives were screened for potent odorants by gas chromatography−olfactometry/aroma extraction dilution analysis of a…”
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Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia x latifolia honeys by Guyot-Declerck, C, Renson, S, Bouseta, A, Collin, S

“…Portuguese lavender honeys are generated from the nectar of Lavandula stoechas, whereas French lavender honeys are exclusively derived from Lavandula…”
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Floral Origin Markers of Chestnut and Lime Tree Honeys by Guyot, Christine, Bouseta, Amina, Scheirman, Vincent, Collin, Sonia

“…The apiculture industry is more and more interested in finding typical markers to authenticate floral origin of honeys. With this aim, some reliable volatile…”
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Optimized Likens-Nickerson Methodology for Quantifying Honey Flavors by Bouseta, Amina, Collin, Sonia

“…Dichloromethane extraction under an inert atmosphere followed by simultaneous steam distillation-dichloromethane extraction appears to be a useful method for…”
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Flavor and free amino acid composition of lavender and eucalyptus honeys by Bouseta, A. (Universite Catholique de Louvain, Louvain-la-Neuve, Belgium.), Scheirman, V, Collin, S

“…Unifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys…”
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Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia× latifolia honeys by Guyot-Declerck, Christine, Renson, Sarah, Bouseta, Amina, Collin, Sonia

“…Portuguese lavender honeys are generated from the nectar of Lavandula stoechas, whereas French lavender honeys are exclusively derived from Lavandula…”
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Heat Treatment of Pollens: Impact on Their Volatile Flavor Constituents by Collin, Sonia, Vanhavre, Thierry, Bodart, Etienne, Bouseta, Amina

“…Three different heat treatments of honeybee-collected pollens were compared. Twenty hours at 30 degrees C decreases the water activity to below 0.6 without…”
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