Use of biotechnology for preserving rare fruit germplasm

Pedro Martínez-Gómez , Khalid Majourhat , Mojtaba Khayam-Nekoui , Deniz Erogul
Global Science Books

10
2007
Melanogenesis Promoting Effect, Antioxidant Activity, and UPLC-ESI-HRMS Characterization of Phenolic Compounds of Argan Leaves Extract.

Chemseddoha Gadhi , Myra O. Villareal , François Couderc , Abdellatif Hafidi
Molecules 26 ( 2) 371

2021
Dietary administration of cumin-derived cuminaldehyde induce neuroprotective and learning and memory enhancement effects to aging mice.

Chemseddoha Gadhi , Chemseddoha Gadhi , Abdellatif Hafidi , Hiroko Isoda
Aging (Albany NY) 13 ( 2) 1671 -1685

2021
Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

Mitsutoshi Nakajima , Marcos A. Neves , Abdellatif Hafidi , Hiroko Isoda
Processes 9 ( 4) 633

7
2021
Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra)

Noamane Taarji , Meryem Bouhoute , Hakiki Melanie , Abdellatif Hafidi
Colloids and Surfaces A: Physicochemical and Engineering Aspects 614 126006

3
2021
Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification

Noamane Taarji , Sekove Vodo , Meryem Bouhoute , Nauman Khalid
Colloids and Surfaces A: Physicochemical and Engineering Aspects 585 124050

13
2020
Chemical Profiles of Moroccan Picholine Olives and Its Brines during Spontaneous Fermentation

Hajar Kiai , Jihane Raiti , Abdelilah El Abbassi , Abdellatif Hafidi
International Journal of Fruit Science 20

2020
Application of ultrafiltration for olive processing wastewaters treatment

Abdelilah El-Abbassi , Hajar Kiai , Jihane Raiti , Abdellatif Hafidi
Journal of Cleaner Production 65 ( 65) 432 -438

46
2014
Recovery of phenolic compounds from table olive processing wastewaters using cloud point extraction method

Hajar Kiai , Jihane Raiti , Abdelilah El-Abbassi , Abdellatif Hafidi
Journal of environmental chemical engineering 6 ( 1) 1569 -1575

14
2018
Cloud point extraction of phenolic compounds from pretreated olive mill wastewater

Abdelilah El-Abbassi , Hajar Kiai , Jihane Raiti , Abdellatif Hafidi
Journal of environmental chemical engineering 2 ( 3) 1480 -1486

54
2014
Chemical composition changes in four green olive cultivars during spontaneous fermentation

Hajar Kiai , Abdellatif Hafidi
Lwt - Food Science and Technology 57 ( 2) 663 -670

34
2014
Preparation and characterization of highly stable monodisperse argan oil-in-water emulsions using microchannel emulsification

Abdelilah El-Abbassi , Marcos A. Neves , Isao Kobayashi , Abdellatif Hafidi
European Journal of Lipid Science and Technology 115 ( 2) 224 -231

14
2013
Potential applications of olive mill wastewater as biopesticide for crops protection.

Abdelilah El-Abbassi , Nabila Saadaoui , Hajar Kiai , Jihane Raiti
Science of The Total Environment 576 10 -21

30
2017
Characterization of vegetable oils-alumina membranes interactions by diffuse reflectance Fourier transform infrared spectroscopy

Abdellatif Hafidi , Eric Anglaret , Daniel Pioch , Hamid Ajana
European Journal of Lipid Science and Technology 106 ( 1) 11 -21

3
2004
Influence of oil conditioning on the permeate flux and cake properties during microfiltration of lampante olive oil

Abdellatif Hafidi , Daniel Pioch , Marie-Laure Teyssier , Hamid Ajana
European Journal of Lipid Science and Technology 106 ( 3) 152 -159

12
2004
Adsorptive fouling of inorganic membranes during microfiltration of vegetable oils

Abdellatif Hafidi , Daniel Pioch , Hamid Ajana
European Journal of Lipid Science and Technology 105 ( 34) 138 -148

13
2003
Olive oil production sector: environmental effects and sustainability challenges

Safa Souilem , Abdelilah El-Abbassi , Hajar Kiai , Abdellatif Hafidi
Olive Mill Waste#R##N#Recent Advances for Sustainable Management 1 -28

125
2017
Membrane-based simultaneous degumming and deacidification of vegetable oils

Abdellatif Hafidi , Daniel Pioch , Hamid Ajana
Innovative Food Science & Emerging Technologies 6 ( 2) 203 -212

50
2005