Use of antifungal principles from garlic for the Inhibition of yeasts and moulds in fermenting green olives.

by A. Asehraou, S. Mohieddine, M. Faid
Published 1997-04-01

Microorganisms associated with post-harvest green olives deteriorations in Morocco

by M. Faid, Rachida Akhartouf, A. Asehraou
Published 1994-10-01

Physico-chemical properties and the microflora of Moroccan black table olives

by A. Asehraou, M. Faid, M. Jana
Published 1992-06-01

Reducing the bloater spoilage incidence in fermented green olives during storage

by A. Asehraou, C. Peres, M. Faid, D. Brito
Published 2002-09-01

Characterization of yeast strains isolated from bloaters of fermented green table olives during storage

by A. Asehraou, C. Peres, D. Brito, M. Faid, M. Serhrouchni
Published 2000-08-01

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

by N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou
Published 2011-03-01

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

by N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, N. E. Chihib, C. Peres, A. Asehraou
Published 2016-06-01

Total phenolic content, antioxidant and antimicrobial activities of extracts from Pistacia lentiscus leaves

by A. Salhi, R. Bellaouchi, S. El Barkany, Y. Rokni, A. Bouyanzer, A. Asehraou, H. Amhamdi, A. Zarrouk, B. Hammouti
Published 2019-09-01