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Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil

Industrial crops and products, 2016-05, Vol.83, p.484-491

2016

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Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization

Arabian journal of chemistry, 2021-04, Vol.14 (4), p.103102, Article 103102

2021

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Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar

Grasas y aceites (Sevilla), 2021-09, Vol.72 (3), p.e419

2021

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Effect of storage on hydroxymethylfurfural (HMF) and color of some Algerian honey

International food research journal, 2018-06, Vol.25 (3), p.1044-1050

2018

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The coexistence of oleaster and traditional varieties affects genetic diversity and population structure in Algerian olive (Olea europaea) germplasm

Genetic resources and crop evolution, 2017-02, Vol.64 (2), p.379-390

2017

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Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Grasas y aceites (Sevilla), 2014-01, Vol.65 (1), p.e001-e001

2014

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Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Grasas y aceites (Sevilla), 2016-01, Vol.67 (1), p.e114-e114

2016

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Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

Grasas y aceites (Sevilla), 2013-04, Vol.64 (3), p.285-294

2013

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The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil

Grasas y aceites (Sevilla), 2009-10, Vol.60 (5), p.509-515

2009

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Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Grasas y aceites (Sevilla), 2014-01, Vol.65 (1), p.1-10

2014

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Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

Grasas y aceites (Sevilla), 2013-06, Vol.64 (3), p.285-294

2013

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Antioxydant activity of some algerian honey and propolis

Industrial crops and products, 2016-10, Vol.88, p.85-90

2016

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Oil composition and characterisation of phenolic compounds of Opuntia ficus-indica seeds

Food chemistry, 2013-08, Vol.139 (1-4), p.796-803

2013

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Lipophilic Compounds and Antibacterial Activity of Opuntia ficus-indica Root Extracts from Algeria

International journal of molecular sciences, 2022-10, Vol.23 (19), p.11161

2022

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Chemical Composition and Antioxidant Activity of Algerian Propolis

Journal of agricultural and food chemistry, 2013-05, Vol.61 (21), p.5080-5088

2013

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Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria

Journal of the American Oil Chemists' Society, 2021-05, Vol.98 (5), p.551-566

2021

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Hygienic quality of food from animal origin and antibiotic resistance of Escherichia coli in a border region of Algeria

Revista científica (Universidad del Zulia. Facultad de Ciencias Veterinarias. División de Investigación), 2024-07, Vol.XXXIV (2), p.1-8

2024

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Antibacterial Activity of the Phenolic Extract of Wild Virgin Olive Oil In Vitro

Current bioactive compounds, 2022-07, Vol.18 (6)

2022

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Phenolic composition, antioxidant and antiacetylcholinesterase activities of Opuntia ficus‐indica peel and flower teas after in vitro gastrointestinal digestion

Journal of the science of food and agriculture, 2022-08, Vol.102 (11), p.4401-4409

2022

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Genetic flow among olive populations within the Mediterranean basin

PeerJ (San Francisco, CA), 2018-07, Vol.6, p.e5260-e5260, Article e5260

2018

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Improvement of Refined Soybean Oil by Enrichment with Phenolic Extracts from Wild and Cultivated Olive Leaves

Current bioactive compounds, 2021, Vol.17 (7)

2021

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Extra Virgin Olive Oil′s Main Components′ Antioxidant Activity and in Silico Effect on AKT1

Chemistry & biodiversity, 2024-09, Vol.21 (9)

2024

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Extra Virgin Olive Oil's Main Components' Antioxidant Activity and in Silico Effect on AKT1

Chemistry & biodiversity, 2024-06, p.e202302074

2024

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Quality of lipid fraction during Spanish-style table olives processing of Sigoise and Azzeradj cultivars

Food control, 2020-05, Vol.111, p.107059, Article 107059

2020

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Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

Oléagineux corps gras lipides, 2021, Vol.28, p.55

2021

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Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil

Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization

Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar

Effect of storage on hydroxymethylfurfural (HMF) and color of some Algerian honey

The coexistence of oleaster and traditional varieties affects genetic diversity and population structure in Algerian olive (Olea europaea) germplasm

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

Antioxydant activity of some algerian honey and propolis

Oil composition and characterisation of phenolic compounds of Opuntia ficus-indica seeds

Lipophilic Compounds and Antibacterial Activity of Opuntia ficus-indica Root Extracts from Algeria

Chemical Composition and Antioxidant Activity of Algerian Propolis

Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria

Hygienic quality of food from animal origin and antibiotic resistance of Escherichia coli in a border region of Algeria

Antibacterial Activity of the Phenolic Extract of Wild Virgin Olive Oil In Vitro

Phenolic composition, antioxidant and antiacetylcholinesterase activities of Opuntia ficus‐indica peel and flower teas after in vitro gastrointestinal digestion

Genetic flow among olive populations within the Mediterranean basin

Improvement of Refined Soybean Oil by Enrichment with Phenolic Extracts from Wild and Cultivated Olive Leaves

Extra Virgin Olive Oil′s Main Components′ Antioxidant Activity and in Silico Effect on AKT1

Extra Virgin Olive Oil's Main Components' Antioxidant Activity and in Silico Effect on AKT1

Quality of lipid fraction during Spanish-style table olives processing of Sigoise and Azzeradj cultivars

Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

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