Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant von Arkoub‐Djermoune, Lynda, Boulekbache‐Makhlouf, Lila, Zeghichi‐Hamri, Sabrina, Bellili, Salima, Boukhalfa, Farid, Madani, Khodir

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Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour von Benmeziane-Derradji, Farida, Djermoune-Arkoub, Lynda, Ayat, Nour El-Houda, Aoufi, Doha

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Phenolic compounds from an Algerian medicinal plant (): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities von Amrani-Allalou, Hanane, Boulekbache-Makhlouf, Lila, Izzo, Luana, Arkoub-Djermoune, Lynda, Freidja, Mohamed Lamine, Mouhoubi, Khokha, Madani, Khodir, Tenore, Gian Carlo

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Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes von Benmeziane, Farida, Raigar, Rakesh Kumar, Ayat, Nour El-Houda, Aoufi, Doha, Djermoune-Arkoub, Lynda, Chala, Abdelouahad

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Partial substitution of sugar by honey in a pumpkin-based jam: Impact on physicochemical, microbiological quality and sensory attributes during refrigerated storage von Benmeziane-Derradji, Farida, Taguida, Kheira, Messadeg, Fatma-Zohra, Djermoune-Arkoub, Lynda

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Antioxidant activities and beneficial health effects of some dried fruits commonly consumed in Algeria: a review von Benmeziane-Derradji, Farida, Derradji, El-Fadel, Djermoune-Arkoub, Lynda

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Optimization of phenolic compounds recovery and in vitro antioxidant activity of Algerian eggplant (Solanum melongena L.) von Arkoub-Djermoune, L, Benmeziane, F, Madani, K, Boulekbache-Makhlouf, L

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Supplementation species effect on the phenolic content and biological bioactivities of the decocted green tea von Bey-Ould Si Said, Zakia, Arkoub-Djermoune, Lynda, Bouriche, Siham, Brahmi, Fatiha, Boulekbache-Makhlouf, Lila

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Identification quantitative et qualitative des flavonoïdes de trois variétés de raisin de table cultivés sous un climat méditerranéen par HPLC-DAD von farida Benmeziane, Yves CADOT, Mahmoud SOLTANE, Lynda DJERMOUNE

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Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt von Benmeziane-Derradji, Farida, Aoufi, Doha, Ayat, Nour El Houda, Djermoune-Arkoub, Lynda

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First applications of non-invasive techniques on Algerian heritage manuscripts: the LMUHUB ULAHBIB ancient manuscript collection from Kabylia region (Afniq n Ccix Lmuhub) von Idjouadiene, Lynda, Mostefaoui, Toufik A., Naitbouda, Abdelyamine, Djermoune, Houcine, Mechehed, Djamel Eddine, Gargano, Marco, Bonizzoni, Letizia

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Application of X‐ray fluorescence spectroscopy to provenance studies of A lgerian archaeological pottery von Idjouadiene, Lynda, Mostefaoui, Toufik A., Djermoune, Hocine, Bonizzoni, Letizia

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Application of X‐ray fluorescence spectroscopy to provenance studies of Algerian archaeological pottery von Idjouadiene, Lynda, Mostefaoui, Toufik A., Djermoune, Hocine, Bonizzoni, Letizia

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XRF analysis of ancient Numidian coins: a comparison between different kingdoms von Idjouadiene, Lynda, Mostefaoui, Toufik A., Djermoune, Hocine, Ziat, Farid, Bonizzoni, Letizia

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