| Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties F Djeghim, H Bourekoua, R Różyło, A Bieńczak, W Tanaś, MN Zidoune Applied Sciences 11 (10), 4605, 2021 | 36 | 2021 |
| Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species R Bader, S Becila, P Ruiz, F Djeghim, I Sanah, A Boudjellal, P Gatellier, ... Meat Science 171, 108277, 2021 | 20 | 2021 |
| Rabbit meat in the east of Algeria: motivation and obstacles to consumption I Sanah, S Becila, F Djeghim, A Boudjellal World Rabbit Science 28 (4), 221-237, 2020 | 15 | 2020 |
| Rabbit meat in the east of Algeria: motivation and obstacles to consumption. World Rabbit Sci., 28: 221-237 I Sanah, S Becila, F Djeghim, A Boudjellal | 5 | 2020 |
| Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar H Bourekoua, F Djeghim, L Benatallah, MN Zidoune, A Wójtowicz, ... Acta Agrophysica 24 (3), 2017 | 3 | 2017 |
| New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants … I Leulmi, MN Zidoune, K Hafid, F Djeghim, H Bourekoua, D Dziki, ... Foods 12 (13), 2467, 2023 | 2 | 2023 |
| Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM) B Bouras, O Aïssaoui-Zitoun, FA Benyahia, F Djeghim, MN Zidoune Emirates Journal of Food and Agriculture 34 (7), 575-585, 2022 | 2 | 2022 |
| Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design F Djeghim, H Bourekoua, L Benatallah, MN Zidoune African Journal of Food Science 12 (10), 272-282, 2018 | 2 | 2018 |
| Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals H Bourekoua, F Djeghim, R Ayad, A Benabdelkader, A Bouakkaz, D Dziki, ... Processes 11 (3), 813, 2023 | 1 | 2023 |
| Breadmaking and protein characteristics of wheat (Triticum aestivum L.) genotypes tolerant against drought and heat in Algeria. H Mahroug, A Mouellef, H Bourekoua, F Djeghim, H Chenchouni, ... AIMS Agriculture & Food 9 (2), 2024 | | 2024 |
| Manufacture and characterisation of fresh cheese made from mixed milk of camel and goat B Bouras, O Aïssaoui-Zitoun, FA Benyahia, F Djeghim, S Djema, ... Camel Publishing House 30 (1), 81-90, 2023 | | 2023 |
| Optimization of the floculation and coagulation parameters of camel milk with chicken pepsin in comparison with cattle milk by the response surfaces method B Bouras, O Aïssaoui-Zitoun, FA Benyahia-Krid, F Djeghim, MN Zidoune Animal-science proceedings 13 (5), 638, 2022 | | 2022 |
| Diversification, enrichissement et aptitude technologique en panification sans gluten F Djeghim, MN Zidoune Université Frères Mentouri-Constantine 1, 2022 | | 2022 |
| Monitoring of expansion and bubble evolution of wheat bread dough during leavening using liquid nitrogen followed by freeze-drying and image analysis. H Bourekoua, F Djeghim, MN Zidoune | | 2022 |
| La viande cunicole dans l'Est algérien: motivations et freins à la consommation I Sanah, S Becila, F Djeghim, A Boudjellal Nutrition and Food Sciences, 28, 2021 | | 2021 |
| Utilisation d’ameliorants de l’expansion gazeuse dans la fabrication sans gluten de pains leves traditionnels. F Djeghim, L Benatallah Université Frères Mentouri-Constantine 1, 2015 | | 2015 |
