16 results on '"Alahyane, Abderrahim"'
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2. Correction to: Assessment of calcium oxalate by SEM/EDX in nopal Opuntia megacantha powder
3. Assessment of calcium oxalate in nopal (Opuntia mesacantha) powder by SEM/EDX
4. Pharmacological insights, traditional applications, and determinants of phytochemical composition in date palm fruit (Phoenix dactylifera L.): A comprehensive review
5. Effectiveness of green compost mixed with phosphate sludge on the defense performance of date palm in soil with fusarium oxysporum f. sp. albedinis infestation
6. Di-μ-oxidovanadium(V) di-nuclear complexes: Synthesis, X-ray, DFT modeling, Hirshfeld surface analysis and antioxidant activity
7. Relationship between Phenolic Compounds and Antioxidant Activity of Some Moroccan Date Palm Fruit Varieties (Phoenix dactylifera L.): A Two-Year Study
8. In Vitro and Molecular Docking Studies of Antiglycation Potential of Phenolic Compounds in Date Palm (Phoenix dactylifera L.) Fruit: Exploring Local Varieties in the Food Industry.
9. Postharvest Technologies for Shelf Life Enhancement of Temperate Fruits
10. Evolution of some fruit quality criteria during ripening of twelve new Moroccan apricot clones (Prunus armeniaca L.)
11. Effectiveness of green compost mixed with phosphate sludge on the defense performance of date palm in soil with fusarium oxysporum f. sp. albedinis infestation
12. Evaluation of Otolith Shape as an Approach for Stock Discrimination of Sardina pilchardus off the Moroccan Atlantic Coast.
13. Agro-physiological traits as biological factors to optimize organic and inorganic amendments for date palm cultivation
14. Assessment of Phenotypic Diversity of Some Local Moroccan Date Palm Varieties and Clones (Phoenix Dactylifera L.) from the Zagora Region, Southern Morocco.
15. Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization
16. Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
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