Author

Ikram Es‐sbata

Observed names: Ikram Es- Sbata, Ikram Es-Sbata, Ikram Es-sbata

Institution: Chouaib Doukkali University

Observed institutions: Universidad de Cádiz, Chouaib Doukkali University, Université Moulay Ismail de Meknes

ORCID: 0000-0002-3659-7879

Observed ORCID: 0000-0002-3659-7879

OpenAlex ID: A5009081156

Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition

2022 · Ikram Es-sbata, Remedios Castro, et al. · Journal of Food Composition and Analysis · 26

Screening and molecular characterization of new thermo‐ and ethanol‐tolerant Acetobacter malorum strains isolated from two biomes Moroccan cactus fruits

2020 · Ikram Es‐sbata, Tarik Lakhlifi, et al. · Biotechnology and Applied Biochemistry · 18

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

2022 · Ikram Es-sbata, Remedios Castro, et al. · Foods · 17

Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds

2021 · Tarik Lakhlifi, Ikram Es-Sbata, et al. · Food Biotechnology · 10

Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

2022 · Ikram Es‐sbata, Remedios Castro, et al. · Journal of the Science of Food and Agriculture · 9

Effects of Pre-sowing Treatments and Abiotic Stress on the Germination of Ceratonia siliqua Seeds of Four Moroccan Biomes

2020 · Meriem Yatim, Rahal El Kahkahi, et al. · Annual Research & Review in Biology · 6

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

2024 · Marina Chanivet, Ikram Es-sbata, et al. · European Food Research and Technology · 3

Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

2023 · Ikram Es-Sbata, Remedios Castro-Mejías, et al. · Beverages · 3

Suitability of oak wood chips and ultrasound for the production of prickly pear vinegar: colour, antioxidant activity, polyphenols, and volatile compounds

2025 · Mouna Ben Hammouda, Ikram Es-sbata, et al. · International Journal of Food Science & Technology

Works count: 9

Citation count: 92

H-index: 6

I10-index: 4