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Publications by Abdelkarim Ben Arfa
Jujube (Zizyphus Lotus L.): Benefits and Its Effects on Functional and Sensory Properties of Sponge Cake
PLoS ONE
Multidisciplinary
Anti-Inflammatory and Anti-Proliferative Activities of the Wild Edible Cruciferous:Diplotaxis Simplex
Pharmaceutical Biology
Molecular Medicine
Pharmacology
Complementary
Alternative Medicine
Pharmaceutical Science
Medicine
Drug Discovery
Related publications
Significance of Starch Properties and Quantity on Sponge Cake Volume
Cereal Chemistry
Organic Chemistry
Food Science
The Effect of Zizyphus Jujube on Serum Lipid Profile and Some Anthropometric Measurements
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Bioactive and Physicochemical Properties of Wild Fruit Powder Added Sponge Cake
Food and Health
Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake During Storage
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
The Effect of Jujube Powder Incorporation on the Chemical, Rheological, and Sensory Properties of Toffee
Food Science and Nutrition
Food Science
The Effects of Jujube (Zizyphus Jujuba Mill.) Leaf Extract on Small Intestinal Microflora and Some Blood Parameters in Laying Hens
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi
GENETIC DIVERSITY OF FRUITS IN WILD JUJUBE (Ziziphus Lotus L. DESF.) NATURAL POPULATIONS FROM ALGERIA
Poljoprivreda i Sumarstvo
Soil Science
Nature
Crop Science
Food Science
Forestry
Plant Science
Landscape Conservation
Agronomy
Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality
GIDA / THE JOURNAL OF FOOD
