| Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure A Bouasla, A Wójtowicz, MN Zidoune Lwt 75, 569-577, 2017 | 201 | 2017 |
| Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours H Bourekoua, L Benatallah, MN Zidoune, CM Rosell Lwt 73, 342-350, 2016 | 124 | 2016 |
| Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ... European Food Research and Technology 244, 189-195, 2018 | 96 | 2018 |
| Immobilization/stabilization of ficin extract on glutaraldehyde-activated agarose beads. Variables that control the final stability and activity in protein hydrolyses EH Siar, S Arana-Peña, O Barbosa, MN Zidoune, R Fernandez-Lafuente Catalysts 8 (4), 149, 2018 | 91 | 2018 |
| Empirical and diffusion models of rehydration process of differently dried pumpkin slices A Benseddik, A Azzi, MN Zidoune, R Khanniche, C Besombes Journal of the Saudi Society of Agricultural Sciences 18 (4), 401-410, 2019 | 84 | 2019 |
| Gluten‐free precooked rice‐yellow pea pasta: Effect of extrusion‐cooking conditions on phenolic acids composition, selected properties and microstructure A Bouasla, A Wójtowicz, MN Zidoune, M Olech, R Nowak, M Mitrus, ... Journal of Food Science 81 (5), C1070-C1079, 2016 | 82 | 2016 |
| Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation) H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ... International journal of food science and technology 53 (8), 1906-1913, 2018 | 77 | 2018 |
| Stabilization of ficin extract by immobilization on glyoxyl agarose. Preliminary characterization of the biocatalyst performance in hydrolysis of proteins EH Siar, H Zaak, JF Kornecki, MN Zidoune, O Barbosa, ... Process Biochemistry 58, 98-104, 2017 | 75 | 2017 |
| Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design H Bourekoua, R Różyło, L Benatallah, A Wójtowicz, G Łysiak, ... European food research and technology 244, 345-354, 2018 | 67 | 2018 |
| Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum S Benkadri, A Salvador, MN Zidoune, T Sanz Food Science and Technology International 24 (7), 607-616, 2018 | 58 | 2018 |
| Mathematical empirical models of thin-layer airflow drying kinetics of pumpkin slice A Benseddik, A Azzi, K Allaf Engineering in Agriculture, Environment and Food 11 (4), 220-231, 2018 | 58 | 2018 |
| Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: A FT-IR study A Fetouhi, L Benatallah, A Nawrocka, M Szymańska-Chargot, A Bouasla, ... Journal of food science and technology 56, 1316-1327, 2019 | 54 | 2019 |
| Use of glyoxyl-agarose immobilized ficin extract in milk coagulation: Unexpected importance of the ficin loading on the biocatalysts EH Siar, R Morellon-Sterling, MN Zidoune, R Fernandez-Lafuente International Journal of Biological Macromolecules 144, 419-426, 2020 | 41 | 2020 |
| Optimization of antifungal production by an alkaliphilic and halotolerant actinomycete, Streptomyces sp. SY-BS5, using response surface methodology Y Souagui, D Tritsch, C Grosdemange-Billiard, M Kecha Journal de mycologie medicale 25 (2), 108-115, 2015 | 37 | 2015 |
| Manufacture and characteristics of the traditional Algerian ripened bouhezza cheese. OA Zitoun, L Benatallah, E Ghennam, MN Zidoune | 37 | 2011 |
| How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity … H Mahroug, M Ribeiro, L Rhazi, L Bentallah, MN Zidoune, FM Nunes, ... Food Chemistry 297, 124986, 2019 | 34 | 2019 |
| Solid phase chemical modification of agarose glyoxyl-ficin: Improving activity and stability properties by amination and modification with glutaraldehyde EH Siar, S Arana-Peña, O Barbosa, MN Zidoune, R Fernandez-Lafuente Process Biochemistry 73, 109-116, 2018 | 34 | 2018 |
| Amination of ficin extract to improve its immobilization on glyoxyl-agarose: improved stability and activity versus casein EH Siar, R Morellon-Sterling, MN Zidoune, R Fernandez-Lafuente International Journal of Biological Macromolecules 133, 412-419, 2019 | 33 | 2019 |
| Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese A Zikiou, MN Zidoune International Journal of Dairy Technology 72 (1), 89-99, 2019 | 33 | 2019 |
| Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk H Medjoudj, L Aouar, MN Zidoune, AA Hayaloglu International journal of food properties 20 (sup3), S3246-S3265, 2017 | 33 | 2017 |
