All Stories

  1. Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

    Article • Acta Universitatis Cibiniensis Series E Food Technology, June 2023, De Gruyter

    Makhlouf CHAALAL

  2. Extraction of phenolic compounds

    Article • January 2023, Elsevier

    Makhlouf CHAALAL

  3. Phenolic Compounds of Fig (Ficus carica L.) Leaves: Optimization of Extraction by Response Surface Methodology and UPLC-MS Phytochemical Characterization

    Article • Current Bioactive Compounds, January 2023, Bentham Science Publishers

    Makhlouf CHAALAL

  4. Biosynthesis Pathways of Vitamin E and Its Derivatives in Plants

    Article • October 2021, IntechOpen

    Makhlouf CHAALAL

  5. A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

    Article • Acta Universitatis Cibiniensis Series E Food Technology, June 2021, De Gruyter

    Makhlouf CHAALAL

  6. Phenolic compounds and antioxidant activity of different parts of three mandarin varieties extracts: A comparative study

    Article • The North African Journal of Food and Nutrition Research, December 2020, The North African Journal of Food and Nutrition Research (NAJFNR)

    Makhlouf CHAALAL

  7. Phenolic contents and in vitro antioxidant activity of four commonly consumed nuts in algeria

    Article • Acta Alimentaria, March 2019, Akademiai Kiado

    Makhlouf CHAALAL

  8. Couscous: ethnic making and consumption patterns in the Northeast of Algeria

    Article • Journal of Ethnic Foods, August 2018, Elsevier

    Mohammed Gagaoua, Makhlouf CHAALAL

  9. Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study

    Article • Industrial Crops and Products, August 2013, Elsevier

    Makhlouf CHAALAL

  10. Extraction of phenolic compounds andin vitroantioxidant capacity of prickly pear seeds

    Article • Acta Botanica Gallica, December 2012, Taylor & Francis

    Makhlouf CHAALAL