| Manufacture and characteristics of the traditional Algerian ripened bouhezza cheese. OA Zitoun, L Benatallah, E Ghennam, MN Zidoune | 37 | 2011 |
| Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags. OA Zitoun, C Pediliggieri, L Benatallah, S Lortal, G Licitra, MN Zidoune, ... | 31 | 2012 |
| Botanical composition and aroma compounds of semi‐arid pastures in Algeria A Senoussi, I Schadt, S Hioun, H Chenchouni, Z Saoudi, ... Grass and Forage Science 76 (2), 282-299, 2021 | 24 | 2021 |
| Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese A Senoussi, T Rapisarda, I Schadt, H Chenchouni, Z Saoudi, S Senoussi, ... International Dairy Journal 129, 105349, 2022 | 14 | 2022 |
| Use of smart nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese" Bouhezza" OA Zitoun-Hamama, S Carpino, T Rapisarda, G Belvedere, G Licitra, ... Emirates Journal of Food and Agriculture 28 (11), 746, 2016 | 7 | 2016 |
| Fresh cheese “Peulh Type”: Characterization and sensory aspects F Benyahia-Krid, O Aissaoui-Zitoun, H Boughellout, F Adoui, A Harkati, ... Journal Advances Dairy Research 4 (163), 2, 2016 | 6 | 2016 |
| Chicken pepsin and rennet gels: Internal bonds, rheology and microstructure FA Benyahia-Krid, O Aissaoui-Zitoun, H Boughellout, F Adoui, A Harkati, ... J. Vet. Sci. Technol 7, 375, 2016 | 4 | 2016 |
| 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) MNZ Biya Bouras1,2, Ouarda Aïssaoui-Zitoun1 *, Férial-Aziza Benyahia1 ... Emirates Journal of Food and Agriculture 34 (7), 575-584, 2022 | 3 | 2022 |
| Technological Valorization of Algerian Dates Downgraded from Deglet Nour Variety to Semi-Candied Dates in Dates Syrup FA Benyahia-Krid, E Khemissat, O Aissaoui Zitoun, K Djafri, M Bergouia, ... Food and Nutrition Sciences 12 (12), 627-642, 2021 | 3 | 2021 |
| Effect of sodium chloride and incision on the chicken pepsin coagulant activity extracted from proventriculus, dried under partial vacuum FA Benyahia-Krid, F Adoui, O Aissaoui-Zitoun, H Boughellout, E Siar J Adv Dairy Res 5 (3), 4, 2017 | 3 | 2017 |
| Use of Pergularia tomentosa Plant Enzymatic Coagulant System in Fresh Cheese-Making FA Benyahia, OA Zitoun, B Meghzili, E Foufou, MN Zidoune Food and Nutrition Sciences 12 (11), 1028-1040, 2021 | 2 | 2021 |
| Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese A Faïza, BKF Aziza, B Halima, AZ Ouarda, C Norhane, H Maroua, ... Journal of Food: Microbiology, Safety & Hygiene 3 (1), 1-5, 2018 | 2* | 2018 |
| Microscopy of a goatskin bag cheese “Bouhezza” O Aissaoui Zitoun, S Carpino, N Fucà, ML Mansour, H Attia, MN Zidoune 3rd International Multidisciplinary Microscopy and Microanalysis Congress …, 2017 | 2 | 2017 |
| MANUFACTURE AND CHARACTERISATION OF FRESH CHEESE MADE FROM MIXED MILK OF CAMEL AND GOAT AZ Biya, Bouras, Ouarda, B Férial-Aziza, D Fairouz, ... Journal of Camel Practice and Research 30 (1), 81-90, 2023 | 1* | 2023 |
| Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical … A Senoussi, I Schadt, Z Saoudi, OAZ Hamama, MN Zidoune, S Carpino, ... International Dairy Journal 119, 105067, 2021 | 1 | 2021 |
| Microbial screening of animal skin bags used in traditional cheesemaking S A, AZ O, C H, S S, S Z, P C, Z M, N, C S International Journal of Food Microbiology 411 (110549), 2023 | | 2023 |
| Study on the effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried under Partial Vacuum BKF Aziza, AZ Ouarda, ZM Nasereddine BP International, 2021 | | 2021 |
| Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese FA Benyahia-Krid, O Aissaoui-Zitoun, H Boughellout, F Adoui, A Harkati, ... BP International, 2021 | | 2021 |
