In recent years, there has been a growing demand for minimally processed foods that offer
health benefits and premium sensory characteristics. This trend has led to increased …

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to
its unique chemical composition and associated health‐promoting properties. This review …

As one of the top global producers of olives and olive oil, Morocco has important olive
genetic resources including several international cultivars and wild local populations …

We investigate and compare the nutritional and physicochemical properties of rapeseed and
sunflower grown in Morocco. In order to examine a complete physicochemical …

Oil oxidation is important in terms of taste, nutritive component quality and toxic effect of the
oil. In this study, the oxidized sunflower oil was used along with chia seed in rabbits for the …

The aim of this study was the valorisation of cactus (or prickly pear, Opuntia ficus-indica)
seeds growing in six different regions of Morocco. Moisture, proteins, lipids profile, total …

With the increasing impacts of climate change, establishing more sustainable and robust
plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its …

This works aimed at investigating shelf-life behavior of extra virgin olive oil (EVOO) extracted
from two cultivars “Arbequina” and “Moroccan Picholine” as a function of storage time (8 …

Argan oil (AO) is a globally reputed vegetable oil thanks to its nutritional and cosmetic value.
AO oxidation induces changes that result in a low quality. In this research, we aimed at …

In this work, photoluminescent (PL) carbon nano dots (CNDs) prepared from argan waste
were embedded in highly optical transparent poly (styrene-co-acrylonitrile)(PSA) and cyclo …