In Algeria, very few studies have been carried out on traditional meat products. Our thesis work focused on the characterization and preservation of Algerian regional products including meat products. Among these products, ...

The naturally fermented dairy products are an interesting source of new strains of lactic acid bacteria (LAB) with proven technological potential. Some of them are capable of synthesizing exopolysaccharides (EPS) during ...

Oak acorns (Quercus) are among the underutilized vegetable resources in the agri-food sector. Few studies are present in literature on acorn fruit, which is a handicap for the valorization of these fruits which unfortunately ...

In the first part of this study, two collections of wheat and one collection of triticale cultivated are analyzed to assess the genetic polymorphism of HMW-GS and SG-FPM: a collection of 69 triticale grown in France, another ...

"Phosphorus (P) is often one of the most limiting factors for plant growth because of its low mobility and inaccessibility in most soils, especially in the Mediterranean calcareous soils where retention of P is high. ...