• Amélioration et conservation du lben le JUNIPERUS COMMUNIS 

  Bencharef, Djenet; Ferhaoui, Souhila (2025-06-29)

  This work aims to develop an improved fermented milk by adding a extracted from juniper powder (Juniperus communis), using an artisanal production method. In this context, we conducted physico-chemical and microbiological ...
• Étude phytochimique et évaluation de l’activité antioxydante des feuilles de Gymnema sylvestre provenant de la région de Mostaganem 

  SAHRAOUI, Nabila meriem; OULD AISSA, Hadja khouloud (2025-06-24)

  This study focuses on the phytochemical characterization and the evaluation of the antioxidant and anti-inflammatory activities of Gymnemasylvestre leaves collected from the Mostaganem region (Algeria). Gymnemasylvestre ...
• Biscuits nutritifs à base de fruits riches en vitamines « C », de farines sans gluten et de probiotiques. 

  AFGHOUL, Nadia; CHOUARFIA, Hasnia (2025-07-07)

  Against a backdrop of increasing research into functional foods adapted to today's nutritionnel needs, this work focused on the valorization of teff flour (Eragrostis teff), a nutrient-rich gluten-free ingredient, for the ...
• Valorisation des activités biologiques des huiles essentielles de deux plantes aromatiques : Tetraclinis articulata et Thuya occidentalis 

  OUKID, Nawal; FERHI, Chaima (2025-07-08)

  The study focused on two aromatic medicinal plants, Tetraclinis articulata, from the Sidi Lakhdar region (Mostaganem), and Thuya occidentalis, from the wilaya of Relizane. The aim was to examine their phytochemical composition ...
• Optimisation du procédé de fromage d'un fromage local de type J'ben avec une flore lactique autochtone . 

  DOUNANE, Halima (2025-07-03)

  The aim of the study is to improve the microbiological, physico-chemical and sensory quality of the cheese, while extending its shelf life. The raw cow's milk used is of satisfactory quality, with a pH of 6.73, a titratable ...

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