Abdelhakim Bakhouche

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Mohamed Bengana, Abdelhakim Bakhouche, Jesús Lozano‐Sánchez et al. · Food Research International · 2013 · 115 citations

Food Chemistry, Olive Ripeness, Chemical Composition +6

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

Abdelhakim Bakhouche, Jesús Lozano‐Sánchez, Raúl Beltrán‐Debón et al. · Food Research International · 2012 · 105 citations

Food Chemistry, Botany, Geographical Classification +5

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

Cristiano Augusto Ballus, Rosa Quirantes‐Piné, Abdelhakim Bakhouche et al. · Food Chemistry · 2014 · 48 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +7

Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

Abdelhakim Bakhouche, Jesús Lozano‐Sánchez, Cristiano Augusto Ballus et al. · Food Control · 2013 · 33 citations

Food Chemistry, Engineering, Environmental Engineering +8

Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran

Elaheh Mahmoodi-Khaledi, Jesús Lozano‐Sánchez, Abdelhakim Bakhouche et al. · European Food Research and Technology · 2016 · 26 citations

Food Chemistry, Physicochemical Properties, Chemical Composition +2