Author

E. Sabba

Observed name: Esma Sabba

Institution: University Frères Mentouri Constantine 1

Observed institutions: University Frères Mentouri Constantine 1, Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques

ORCID: 0000-0002-8468-4088

Observed ORCID: 0000-0002-8468-4088

OpenAlex ID: A5050536020

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue

2024 · I. Guemra, F. Adoui, et al. · Journal of Food Quality and Hazards Control · 4

Evaluation of Fatty Acid and the Composition of Six Different Species of Freshwater Fish in the North of Algeria

2023 · E. Sabba, Y. Boudida, et al. · Journal of Food Quality and Hazards Control · 3

Enhancing Freshwater Fish Consumption in Algeria: A Study on the Nutritional and Sensory Attributes of Common Carp Sticks

2025 · Esma Sabba, Yasmine Boudida, et al. · The North African Journal of Food and Nutrition Research

Χαρακτηρισμός μικροβιακής χλωρίδας σε παραδοσιακά αλλαντικά «Πιτσιλιάς»

2015 · E. Sabba · Ktisis at Cyprus University of Technology (Cyprus University of Technology)

Works count: 4

Citation count: 8

H-index: 2

I10-index: