[ياسمين]

منشورات علمية

SCIENTIFIC PUBLICATIONS





1. Faid M. and Tantaoui-Elaraki A. 1989. Production of toxigenic ****bolites by Penicillium italicum and P.digitatum isolated from citrus fruits. Journal of Food Protection 12, 194-197.



2. Faid M., Chabard J.L., Larpent J.P. and Berger J.A.. 1989. Experimental processing of Moroccan smen: application of lipolytic microorganisms. Revue française des Corps Gras 36 (5), 221 - 225.



3. Faid M. Chabard J.L., Larpent J.L. and Berger J.A. 1989. Experimental processing of moroccan smen: Application of lipases. Microbiologie Aliments Nutrition. 7, 407 - 411.



4. Faid M., Larpent J.P., Larpent M. Chabard J.L. and Berger J.A. 1990. Antimicrobial factors in moroccan smen: aw, pH, acidity and free fatty acids. Sciences des Aliments, 10, (3) 653- *664.



5. Faid M., Chabard J.L., Larpent J.P., Tantaoui-Elaraki A., Elmarrakchi .A. and Berger. J.A. 1991. Moroccan smen Production from processed pasteurized butter. Microbiologie Aliments Nutrition 9, 279-286.



6. Faid M. Chabard J.L. Larpent. J.P. Tantaoui-Elaraki A Elmarrakchi A. et Berger J.A. 1992. Etude de la lipolyse dans le smen marocain. ACTES Inst Agro.Vet. 11, 21-25.



7. Faid M. Larpent J.P. Adrian Y. Chabard J.L. Tantaoui-Elaraki A. and Elmarrakchi A. 1993. Industrial scale production of Moroccan "samn". Journal of the Society of Dairy Technology. 46 (1) 9-11.



8. Faid M. Touraibi A. Larpent J.P. Tantaoui-Elaraki A. and Elmarrakchi A. 1991. Characterization of yeasts and molds isolated from traditional butter. Microbiologie Alimentation Nutrition. 10, 273-278.



9. Boraam F. Faid M. Larpent J.P and Breton A. 1993. Lactic acid bacteria and yeasts assocoiated with the sour-dough traditional Moroccan bread. Sciences des Aliments 13, (3) 501-509.



10. Asehraou A. Faid M. and Jana M. 1992. Physico-chemical properties and the microflora of moroccan table black olives. Grasas y Aceites 43(3),130-133.



11. Asehraou A., Faid M. and Akhartouf R. 1993. Pure culture fermentation of Moroccan green olives. Microbiologie Aliments Nutrition 11, 221-228.



12. Tantoui-Elaraki A., Sebti F, Breton A., Kaanane O. and Faid M. 1993. Mycoflora and physico-chemical properties of Pastilla papers. Microbiologie Aliments Nutrition 11, 195-202.



13. Asehraou A. et Faid M. 1993. Etude physico-chimique et microbiologique des olives vertes désamérisées en fermentation. ACTES IAV Hassan II.13(2) 21-26.



14. Faid M., Boraam F., Achbab A. and Larpent J.P. 1993. Selected cultures of yeasts and lactic acid bacteria for sour-dough bread fermentation. Lebensmittel-Wissenschaft und Technologie. 26, 443 - 446.



15. Faid M. Boraam F. Zyani I. and Larpent J.P. 1993. Characterization of sourdough bread ferments made in laboratory by traditional methods. Zeitschrift Für Lebensmittel Unter suchung und-Forchung 198, 287-291.



16. Mouncif M., Tamoh S, Faid M. and Achkari-Begdouri A. 1993. Physico-chemical properties and the microflora of the Olive Mill waste water. Grasas y Aceites 44, (6), 335-338.



17. Mouncif M. Achkari-Begdouri A. and Faid M. 1993. Traitement et valorisation des eaux résiduaires des huileries traditionnelles (Maasra). ACTES Inst. Agr. Vétér Hassan II 13, (2) 13-19



18. Mouncif M., Faid M. Achkari-Begdouri A. and Lhadi K. 1995. Biological valorization and treatment of olive mill waste waters by selected yeast strains. Grasas y Aceites 46 (6) 344-348.



19. Faid M. Anchad M. Bakhy K. and Tantaoui-Elaraki A. 1995 Almond paste: Physico-chemical and Microbiological characterization an preservation with sorbic acid and cinnamon. Journal of Food Protection. 58 (5) 547-550.



20. Faid M. Akhartouf R. and Asehraou A. 1994. Microorganisms associated with post-harvest green olives deteriorations. Grasas y Aceites. 45 (3) 313-318.



21. Faid M. Karani H. Elmarrakchi A. and Achkari-Begdouri A..1994. A Biotechnological Process for the valorization of fish waste. Bioresource Technology. 49, 237-241.



22. Ouhssine M. Elyachioui M. Elhaloui M. Faid M. et Laraichi A. 1994. Charge microbienne de la canne à sucre et perte en saccharose. Sucrerie Maghrébine. N° 55, 3-5.



23. Faid M. Zouiten A. Elmarrakchi A. and Achkari-Begdouri A. 1995. Biotransformation of fish waste into a stable feed ingredient. Food Chemistry. 60, (1) 13-18.



24. Bennani L. Zenati Y. Faid M. and Ettayebi M. 1995. Physico- chemical and microbiological characteristics of Kaddid a traditional salted/dried meat product in Morocco. Zeitschrift Für Lebensmittel Unter Suchung und-Forchung. 201: 528-532.



25. Amara A. Badou M. Faid M. and Bouzoubaa K. 1994. Microbial contamination of poultry slaughtered in traditional shops in Morocco. Microbiologie Alimentation Nutrition. 12, 323-327



26. Amara A. Badou M. Faid M. 1994. Antibiorésistance d'Escherichia coli isolées des carcasses de poulets fraîchement abattus. Actes. Inst. Agron. Vét. 14, (3) 25-29.



27. Faid M. Achkari-Begdouri A. and Elmarrakchi A. 1995. Transformation des déchets de poisson par voie biotechnologique. Cahiers Agricultures. 4, 109-112.



28. Charai M. Mosaddaq M. and Faid M. 1996. Research on the antimicrobial activities of two aromatic plants: Oreganum majorana and Oreganum compactum. Journal of Essential Oils. 8, 657-664.



29. Asehraou A., Mohieddine S., Faid M. and Serhrouchni M. 1997. Use of antifungal principles from garlic for the inhibition of yeasts and moulds in fermenting green olives. Grasas Y Aceites 48, (2) 68-73.



30. Faid M. Hammoumi A. and Amarouch H. 1995. From waste to feed- defining biotransformation conditions. FEED MIX 3 (6) 18-22.



31. Ouhssine M., Kharrati B., Faid M., Elyachioui M. 1997. A Microbial fermentation process for the stabilization of slaughterhouse wastes. Fresinius Environmental Bulletin. 7, (3-4), 190-197.



32. Zinedine A. Faid M. et Benlemlih M. 1997. Microflores d’intérêt hygiénique et d’altération des produits laitiers traditionnels marocains: Microbiologie Alimentation Nutrition 14, 331-338.



33. Kherrati B., Faid M., Elyachioui M. and Wahmane A. 1997. A process for recycling slaughterhouses wastes and by-products by fermentation. Bioresource Technology. 63, (1) 75-79.



34. Hammoumi A. Faid M., Elyachioui M. and Amarouch H. 1997. Characterization of fermented fish waste used in a feeding trial with broilers. Process Biochemistry. 33, (4), 423-427.



35. Hammoumi A. Faid M. Zouiten A. et Amarouch H. 1997. Biotransformation des déchets de poisson par fermentation contrôlée. Microbiologie Alimentation Nutrition. 15, 61-69.



36. Charai M. Faid M. and Chaouch A. 1998. Essential oils from aromatic plants (Thymus broussonetti, Origanum compactum and Citrus sinensis) as natural antioxydants for olive oil. Journal of Essential Oil Research.. 11, 517-521.



37. Hammoumi A. Faid M. et Amarouch H. 1998. Utilisation des déchets de poisson fermentés en alimentation animale. Cahiers Agricultures 8, (3) 207-209.



38. Asehraou A. Peres C. Brito D. Faid M. and Serhrouchni M. 2000. Characteristics of yeast strains isolated from bloaters of fermented green table olives during storage. Grasas y Aceites. 51 Fascicule 4 225-229.



39. Amhajji A., Eljalil M.H., Faid M., Vasel J.L and Elyachioui M. 2000. Polyphenol removal from olive mill waste waters by selected mould strains. Grasas y Aceites . 51, (6) 400-404.



40. Bennani F. Faid M. and Elyachioui M. 2000. Laban processing by the use of naturally selected thermophilic lactic acid bacteria. Microbiologie Alimentation Nutrition.