Hamza El Moudden

Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters

Saïd Gharby, Ahmed Hajib, Mohammed Ibourki et al. · Chemical Data Collections · 2021 · 64 citations

Bioenergy, Fatty Acids, Food Analysis +6

Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity

Zineb Lakhlifi El Idrissi, Youssef Elouafy, Hamza El Moudden et al. · Food Bioscience · 2023 · 35 citations · Full text

Food Chemistry, Quality Characteristics, Lipid Analysis +6

Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco

Jamila Gagour, Samira Oubannin, Hasna Ait Bouzid et al. · OCL · 2022 · 31 citations · Full text

Food Chemistry, Shelf Life, Engineering +12

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

Youssef Elouafy, Adil El Yadini, Hamza El Moudden et al. · Molecules · 2022 · 28 citations · Full text

Food Chemistry, Moroccan Walnut, Solvent Extraction +10

Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive

Hamza El Moudden, Yousra El Idrissi, Walid Belmaghraoui et al. · Journal of Food Processing and Preservation · 2020 · 26 citations

Food Chemistry, Advanced Oxidation Process, Chemical Engineering +15