Zoubida Charrouf - Concepedia

Author

Zoubida Charrouf

Mohammed V University ORCID

Also Known As

CHARROUF, Zoubida, Charrouf, Zoubida, Z Charrouf, Z. Charrouf, Zoubida Charrouf

120

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

Mohammed V University Centre National de la Recherche Scientifique Université Ibn Zohr Université Hassan II Mohammedia Université de Reims Champagne-Ardenne

About

Zoubida Charrouf is an author at Mohammed V University specializing in food chemistry, health sciences, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	20	924
2	Engineering	12	13	599
3	Medicine	12	13	934
4	Natural Sciences	8	8	199
5	Business	1	1	47

Zoubida Charrouf

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Consumption of argan oil (Morocco) with its unique profile of fatty acids, tocopherols, squalene, sterols and phenolic compounds should confer valuable cancer chemopreventive effects Farid Khallouki, Ch. Younos, Rachid Soulimani, European Journal of Cancer Prevention Food ChemistryNutritionChemoprevention StrategyFatty AcidsMedicine	2003	233
Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco Saïd Gharby, Hicham Harhar, Z. Bouzoubaâ, Journal of the Saudi Society of Agricultural Sciences Food ChemistryNutritionLipid AnalysisSesame Seed OilIn Vitro Fermentation	2015	212
Chemical investigation of Nigella sativa L. seed oil produced in Morocco Saïd Gharby, Hicham Harhar, Dominique Guillaume, Journal of the Saudi Society of Agricultural Sciences	2013	186
Argan oil: Occurrence, composition and impact on human health Zoubida Charrouf, Dominique Guillaume European Journal of Lipid Science and Technology	2008	185
Influence of Origin and Extraction Method on Argan Oil Physico-Chemical Characteristics and Composition Miloudi Hilali, Zoubida Charrouf, Abd El Aziz Soulhi, Journal of Agricultural and Food Chemistry Food ChemistrySolvent ExtractionChemical EngineeringPolyphenolicsEngineering	2005	148
Effect of processing on the quality of edible argan oil Bertrand Matthäus, Dominique Guillaume, Saïd Gharby, Food Chemistry Food ChemistryFood AnalysisEdible Argan OilFood EngineeringFood Processing	2009	126
Oxidative stability of edible argan oil: A two-year study Saïd Gharby, Hicham Harhar, Dominique Guillaume, LWT Food ChemistryPeeled Argan FruitMedicineFood AnalysisAgricultural Economics	2010	111
Argan oil and other argan products: Use in dermocosmetology Dominique Guillaume, Zoubida Charrouf European Journal of Lipid Science and Technology Food ChemistryPolyphenolicsFood Bioactive CompoundActive IngredientMedicine	2011	107
Phytochemical Characterization and Bioactive Properties of Cinnamon Basil (Ocimum basilicum cv. ‘Cinnamon’) and Lemon Basil (Ocimum × citriodorum) Chaimae Majdi, Carla Pereira, María Inês Días, Antioxidants	2020	80
Separation and characterization of phenolic compounds in argan fruit pulp using liquid chromatography–negative electrospray ionization tandem mass spectroscopy Zoubida Charrouf, Miloudi Hilali, Olga Jáuregui, Food Chemistry Food ChemistryPhenolic CompoundsMass SpectroscopyPolyphenolicsMedicine	2006	77

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