Lynda Djermoune-Arkoub

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Lynda Djermoune-Arkoub, Lila Boulekbache‐Makhlouf, Sabrina Zeghichi‐Hamri et al. · Journal of Food Quality · 2016 · 48 citations

Agriculture, Food Science, Nutritional Sciences +16

Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

Farida Benmeziane, Rakesh Kumar Raigar, Nour El-Houda Ayat et al. · LWT · 2020 · 45 citations

Agriculture, Food Science, Nutritional Sciences +17

Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour

Farida Benmeziane, Lynda Djermoune-Arkoub, Nour El-Houda Ayat et al. · Journal of Food Measurement & Characterization · 2020 · 41 citations

Agriculture, Food Science, Nutritional Sciences +11

Syrup from Common Date Variety (Phoenix dactylifera L.): Optimization of Sugars Extraction and their Quantification by High Performance Liquid Chromatography

Kahina Djaoud, Lynda Djermoune-Arkoub, Hocine Remini et al. · Current Nutrition & Food Science · 2019 · 21 citations

Natural Sciences, Chemistry, Food Science +17

Phenolic compounds from an Algerian medicinal plant (<i>Pallenis spinosa</i>): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities

Hanane Amrani-Allalou, Luana Izzo, Lynda Djermoune-Arkoub et al. · Food & Function · 2020 · 12 citations

Life Sciences, Botany, Plant Sciences +14