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Ouarda Aissaoui Zitoun

Observed names: Aissaoui Zitoun Ouarda, Aissaoui-Zitoun Ouarda, O. Aissaoui Zitoun, O. Aissaoui-Zitoun, O. Aïssaoui-Zitoun, Ouarda Aissaoui Zitoun Hamama, Ouarda Aissaoui Zitoun–Hamama, Ouarda Aissaoui-Zitoun, Ouarda Aissaoui‐Zitoun, Ouarda Aïssaoui-Zitoun, Ouarda Hamama
ORCID: 0000-0001-6163-1672
Observed ORCID: 0000-0001-6163-1672
OpenAlex ID: A5004639689
Botanical composition and aroma compounds of semi‐arid pastures in Algeria
2020 · Asma Senoussi, Iris Schadt, et al. · Grass and Forage Science · 25
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
2022 · Asma Senoussi, Teresa Rapisarda, et al. · International Dairy Journal · 19
Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags
2012 · Ouarda Aissaoui Zitoun, C. Pediliggieri, et al. · HAL · 17
Review of the main traditional cheese-making in the Mediterranean basin
2025 · Férial Aziza Benyahia, Adel Bouali, et al. · Journal of Ethnic Foods · 13
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Fresh Cheese “Peulh Type”: Characterization and Sensory Aspects
2016 · Ferial Aziza Benyahia Krid, Ouarda Aissaoui Zitoun, et al. · Advances in Dairy Research · 8
Microbial screening of animal skin bags used in traditional cheesemaking
2023 · Asma Senoussi, Ouarda Aissaoui-Zitoun, et al. · International Journal of Food Microbiology · 7
Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese “Bouhezza”
2016 · Ouarda Hamama, Stefania Carpino, et al. · Emirates Journal of Food and Agriculture · 7
Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
2024 · B. Meghzili, F.A. Benyahia, et al. · Journal of Food Quality and Hazards Control · 4
Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM)
2022 · Biya Bouras, Ouarda Aïssaoui-Zitoun · Emirates Journal of Food and Agriculture · 3
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Technological Valorization of Algerian Dates Downgraded from Deglet Nour Variety to Semi-Candied Dates in Dates Syrup
2021 · Férial Aziza Benyahia-Krid, Elheyfa Khemissat, et al. · Food and Nutrition Sciences · 3
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Use of Pergularia tomentosa Plant Enzymatic Coagulant System in Fresh Cheese-Making
2021 · F. A. Benyahia, O. Aissaoui Zitoun, et al. · Food and Nutrition Sciences · 3
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Effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried Under Partial Vacuum
2017 · Benyahia Krid Ferial Aziza, Adoui Faiza, et al. · Advances in Dairy Research · 3
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Probiotic potential of indigenous Lactobacillus strains isolated from Algerian goatskin bag cheese Bouhezza using physiological and comparative genomic analyses
2025 · Mansouri Sana, Aissaoui Zitoun Ouarda, et al. · International Dairy Journal · 2
Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained
2025 · Biya BOURAS, Ouarda Aissaoui-Zitoun, et al. · Foods · 2
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Manufacture and characterisation of fresh cheese made from mixed milk of camel and goat
2023 · Biya Bouras, Ouarda Aïssaoui-Zitoun, et al. · Journal of Camel Practice and Research · 2
Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical composition, α-tocopherol, cholesterol content and stability
2021 · Asma Senoussi, Iris Schadt, et al. · International Dairy Journal · 2
Microscopy of a Goatskin Bag Cheese “Bouhezza”
2016 · O. Aissaoui Zitoun, S. Carpino, et al. · Springer proceedings in physics · 2
Comparative Study of Milk Coagulation with Chicken Pepsin or Rennet: Interactions, Rheology and Microstructure
2016 · Ferial Aziza Benyahia Krid, Ouarda Aissaoui Zitoun · Journal of Veterinary Science & Technology · 2
Fresh goat D’hen: Manufacturing process, physicochemical and microbiological properties, oxidative stability, fatty acid composition, and volatile compounds
2025 · Férial Aziza Benyahia, Rania Mehri, et al. · Journal of Food Composition and Analysis · 1
Biofilm and microstructure of small ruminant skin used in making traditional dairy products
2025 · Asma Senoussi, Laura Tuminello, et al. · International Journal of Dairy Technology · 1
Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure
2021 · Ferial Aziza Benyahia-Krid, Ouarda Aissaoui-Zitoun, et al. · Book Publisher International (a part of SCIENCEDOMAIN International) · 1
Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese
2018 · Adoui Faiza, Boughellout Halima, et al. · Journal of Food Microbiology Safety & Hygiene · 1
Physicochemical, microbiological, and volatile characteristics of smen in relation to maturation conditions and storage containers
2026 · Asma Senoussi, Meriem Derouiche, et al. · International Dairy Journal
Descriptive Typology of Camel Milk Quality in Touggourt, Southern Algeria
2026 · Linda Maya Mansour, Férial Aziza Benyahia, et al. · Journal of Camel Practice and Research
Preliminary characterization of Algerian Aïch from durum wheat semolina: traditional processing, quality attributes, sensory evaluation, and microstructure
2026 · Imane Lazzouni, Hayat Bourekoua, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology
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Works count: 31
Citation count: 128
H-index: 7
I10-index: 4
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