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Tarek Khennouf
Tarek Khennouf
Food science
Lactobacillus plantarum
Chemistry
Lactobacillus casei
Fermentation
4
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3
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0
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APPLICATION OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SALTED DRIED CAMEL MEAT (EL KADID) IN THE PRESERVATION OF GOAT CHEESE AGAINST Staphylococcus aureus
2021
The Journal of Microbiology, Biotechnology and Food Sciences
Amina Bouchefra
Chiara Montanari
Federica Barbieri
Tarek Khennouf
Fausto Gardini
Tayeb Idoui
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Importance des critéres hydrophobicité et auto-agrégation des souches de bactéries lactiques à propriétés probiotiques
2020
Rania Lahmar
Samia Amirouche
Soumia Salem
Tarek Khennouf
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EFFECT OF DIFFERENT FOOD STRESS CONDITIONS ON THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum AND Lactobacillus casei ISOLATED FROM KLILA (AN ALGERIAN TRADITIONAL FERMENTED CHEESE)
2019
The Journal of Microbiology, Biotechnology and Food Sciences
Samiya Amira
Mohamed Sifour
Houria Ouled Haddar
Sawsen Hadef
Tarek Khennouf
Gianluigi Mauriello
Diamante Maresca
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Evaluation de l'action lipolytique d'une association de souches de Lactobacillus
2015
Amina Heloulou
Nawel Sellah
Tarek Khennouf
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