Mohammed Nasreddine Zidoune

Affiliations

Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, 25000 Constantine, Algeria.

Publications (8)

Use of glyoxyl-agarose immobilized ficin extract in milk coagulation: Unexpected importance of the ficin loading on the biocatalysts.

International journal of biological macromolecules

Avec: El-Hocine Siar , Roberto Morellon-Sterling , Mohammed Nasreddine Zidoune , Roberto Fernandez-Lafuente

Physicochemical and hydration properties of different cereal and legume gluten-free powders.

Food science & nutrition

Avec: Nohed Boucheham , Laurence Galet , Séverine Patry , Mohammed Nasreddin Zidoune

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Avec: Hayat Bourekoua , Urszula Gawlik-Dziki , Renata Różyło , Mohammed N Zidoune , Dariusz Dziki

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.

Journal of food science and technology

Avec: Awatif Fetouhi , Leila Benatallah , Agnieszka Nawrocka , Monika Szymańska-Chargot , Abdallah Bouasla , Marta Tomczyńska-Mleko , Mohammed Nasreddine Zidoune , Agnieszka Sujak

Microbial screening of animal skin bags used in traditional cheesemaking.

International journal of food microbiology

Avec: Asma Senoussi , Ouarda Aissaoui-Zitoun , Haroun Chenchouni , Sana Senoussi , Zineddine Saoudi , Concetta Pediliggieri , Mohammed Nasser-Eddine Zidoune , Stefania Carpino

Amination of ficin extract to improve its immobilization on glyoxyl-agarose: Improved stability and activity versus casein.

International journal of biological macromolecules

Avec: El-Hocine Siar , Roberto Morellon-Sterling , Mohammed Nasreddine Zidoune , Roberto Fernandez-Lafuente

How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of gluten.

Food chemistry

Avec: Hamida Mahroug , Miguel Ribeiro , Larbi Rhazi , Leila Bentallah , Mohammed Nasreddine Zidoune , Fernando M Nunes , Gilberto Igrejas

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant

Foods (Basel, Switzerland)

Avec: Imene Leulmi , Mohammed Nasreddine Zidoune , Kahina Hafid , Fairouz Djeghim , Hayat Bourekoua , Dariusz Dziki , Renata Różyło

Réseau de co-auteurs

El-Hocine Siar 2 collaborations

Roberto Morellon-Sterling 2 collaborations

Roberto Fernandez-Lafuente 2 collaborations

Hayat Bourekoua 2 collaborations

Renata Różyło 2 collaborations

Dariusz Dziki 2 collaborations

Nohed Boucheham 1 collaboration

Laurence Galet 1 collaboration

Séverine Patry 1 collaboration

Mohammed Nasreddin Zidoune 1 collaboration

Urszula Gawlik-Dziki 1 collaboration

Mohammed N Zidoune 1 collaboration

Awatif Fetouhi 1 collaboration

Leila Benatallah 1 collaboration

Agnieszka Nawrocka 1 collaboration

Monika Szymańska-Chargot 1 collaboration

Abdallah Bouasla 1 collaboration

Marta Tomczyńska-Mleko 1 collaboration

Agnieszka Sujak 1 collaboration

Asma Senoussi 1 collaboration

Ouarda Aissaoui-Zitoun 1 collaboration

Haroun Chenchouni 1 collaboration

Sana Senoussi 1 collaboration

Zineddine Saoudi 1 collaboration

Concetta Pediliggieri 1 collaboration

Mohammed Nasser-Eddine Zidoune 1 collaboration

Stefania Carpino 1 collaboration

Hamida Mahroug 1 collaboration

Miguel Ribeiro 1 collaboration

Larbi Rhazi 1 collaboration

Leila Bentallah 1 collaboration

Fernando M Nunes 1 collaboration

Gilberto Igrejas 1 collaboration

Imene Leulmi 1 collaboration

Kahina Hafid 1 collaboration

Fairouz Djeghim 1 collaboration