Abderrahmane Aït-Kaddour (A Aït-Kaddour)

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 14

Top Topics

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
Abdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, Rana Muhammad Aadil, José Manuel Lorenzo Rodriguez, Amin Mousavi Khaneghah, Joe Mac Regenstein
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies. Critical reviews in food science and nutrition (2022)
Sedat Gündogdu, Nikheel Bhojraj Rathod, Abdo Hassoun, Ewelina Jamróz, Piotr Kulawik, Cengiz Gokbulut, Abderrahmane Aït-Kaddour, Fatih Ozogul
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps. Critical reviews in food science and nutrition (2022)
Abdo Hassoun, Abderrahmane Aït-Kaddour, Adnan M Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J Barba, Alessandra Biancolillo, Janna Cropotova, Charis M Galanakis, Anet Režek Jambrak, José Manuel Lorenzo Rodriguez, Ingrid Måge, Fatih Ozogul, Joe Mac Regenstein
The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition (2022)
Siti Nurmilah, Yana Cahyana, Gemilang Lara Utama, Abderrahmane Aït-Kaddour
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review. Foods (Basel, Switzerland) 11 (19) (2022)
Khaled A Abbas, Hani S Abdelmontaleb, Shaimaa M Hamdy, Abderrahmane Aït-Kaddour
Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. Foods (Basel, Switzerland) 10 (10) (2021)
Abdo Hassoun, Ingrid Måge, Walter F Schmidt, Havva Tümay Temiz, Li Li, Hae-Yeong Kim, Heidi Nilsen, Alessandra Biancolillo, Abderrahmane Aït-Kaddour, Marek Sikorski, Ewa Sikorska, Silvia Grassi, Daniel Cozzolino
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years. Foods (Basel, Switzerland) 9 (8) (2020)
Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Safarov Jasur Esirgapovich, Françoise Leriche, Abderrahmane Aït-Kaddour
The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods (Basel, Switzerland) 9 (9) (2020)
Oumayma Boukria, El Mestafa El Hadrami, Shaxnoza Sultanova, Safarov Jasur Esirgapovich, Françoise Leriche, Abderrahmane Aït-Kaddour
2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation. Foods (Basel, Switzerland) 9 (6) (2020)
Abderrahmane Aït-Kaddour, Donato Andueza, Annabelle Dubost, Jean-Michel Roger, Jean-François Hocquette, Anne Listrat
Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods (Basel, Switzerland) 9 (9) (2020)
Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Safarov Jasur Esirgapovich, Shakhnoza Sultanova, Françoise Leriche, Abderrahmane Aït-Kaddour
Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods (Basel, Switzerland) 9 (11) (2020)
Mohammed Loudiyi, Havva Tümay Temiz, Amna Sahar, Muhammad Haseeb Ahmad, Oumayma Boukria, Abdo Hassoun, Abderrahmane Aït-Kaddour
Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Critical reviews in food science and nutrition (2020)
Mohammed Loudiyi, Abderrahmane Aït-Kaddour
Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Critical reviews in food science and nutrition 59 (15) (2018)