Abdallah Bouasla - Concepedia

Author

Abdallah Bouasla

University of Life Sciences in Lublin ORCID

Also Known As

A. Bouasla, Abdallah Bouasla, Bouasla, Abdallah, Meryem BOUZIANE, épartement de Nutrition, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université Frères Mentouri Constantine 1, Constantine, Algérie

Publications

414

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Lublin University Frères Mentouri Constantine 1

About

Abdallah Bouasla is an author at University of Life Sciences in Lublin specializing in engineering, grain science, and mechanics of materials.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	58
2	Health Sciences	2	2	58
3	Mechanical Engineering	2	2	58
4	Materials Science	1	1	36
5	Food Processing	1	1	36

Abdallah Bouasla

Publications

363

Citations

H-Index

Page 1

	Year	Citations
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune LWT Sensory AttributesLegumes FloursGrain ScienceGrain QualityPhysical Properties	2016	163
Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Journal of Food Science	2016	74
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study Awatif Fetouhi, Leila Benatallah, Agnieszka Nawrocka, Journal of Food Science and Technology	2019	54
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process Abdallah Bouasla, Agnieszka Wójtowicz Foods EngineeringMechanical EngineeringThermal ProcessingGrain QualityBarrel Temperature	2019	36
Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure Abdallah Bouasla, Agnieszka Wójtowicz Processes EngineeringExtrusion-cooking ParametersMechanical EngineeringFood StructureRice Pasta	2021	22
Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics Abdallah Bouasla, Hibet Errahmane Gassi, Katarzyna Lisiecka, International Agrophysics	2022	14

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