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Hayat Bourekoua

Observed names: Bourekoua Hayat, H. Bourekoua
ORCID: 0000-0002-6629-2961
Observed ORCID: 0000-0002-6629-2961
OpenAlex ID: A5066197741
Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
2017 · Amel Ait Kaki El-Hadef El-Okki, Mohammed Gagaoua, et al. · Foods · 152
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Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
2017 · Hayat Bourekoua, Renata Różyło, et al. · European Food Research and Technology · 95
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Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
2016 · Hayat Bourekoua, Leila Benatallah, et al. · LWT · 95
Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
2018 · Hayat Bourekoua, Renata Różyło, et al. · International Journal of Food Science & Technology · 87
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
2021 · Fairouz Djeghim, Hayat Bourekoua, et al. · Applied Sciences · 65
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Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
2017 · Hayat Bourekoua, Renata Różyło, et al. · European Food Research and Technology · 55
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Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method
2022 · Radia Ayad, Rima Ayad, et al. · Molecules · 39
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Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
2020 · Hayat Bourekoua, Urszula Gawlik-Dziki, et al. · Food Science and Technology International · 24
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
2023 · Hayat Bourekoua, Fairouz Djeghim, et al. · Processes · 20
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Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread
2021 · Renata Różyło, Jolanta Piekut, et al. · Materials · 19
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Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics
2024 · Sabrina Ferradji, Hayat Bourekoua, et al. · Applied Sciences · 12
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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
2023 · Imene Leulmi, Mohammed Nasreddine Zidoune, et al. · Foods · 12
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Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours
2025 · Hayat Bourekoua, Sabrina Ferradji, et al. · Cereal Research Communications · 9
Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
2024 · Rayene Belmouloud, Hayat Bourekoua, et al. · Processes · 5
Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
2025 · Djihane Faten Yahia, Hayat Bourekoua, et al. · Processes · 4
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Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure
2025 · Rayene Belmouloud, Hayat Bourekoua, et al. · Applied Sciences · 4
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Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design
2018 · Djeghim Fairouz, Bourekoua Hayat, et al. · African Journal of Food Science · 4
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Phytochemical Analysis, In Vitro Biological Activities, and In Silico Prediction of Hydromethanolic Root Extract of Brassica rapa L. From Setif
2025 · Nabila Zaabat, Ahlem Bousetla, et al. · Chemistry & Biodiversity · 2
Breadmaking and protein characteristics of wheat (Triticum aestivum L.) genotypes tolerant against drought and heat in Algeria
2024 · Hamida Mahroug, Adra Mouellef, et al. · AIMS Agriculture and Food · 2
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Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar
2017 · Hayat Bourekoua, Fairouz Djeghim, et al. · Acta Agrophysica · 2
Development of Reduced-Sugar Gluten-Free Sponge Cakes Using Rice, Amaranth, and Tiger Nut Composite Flours
2026 · Hamida Mahroug, Radia Ayad, et al. · Processes
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Development, optimization and microbial stability of innovative gluten-free cereal bars
2026 · Sabrina Ferradji, Hayat Bourekoua, et al. · Frontiers in Nutrition
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Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes
2026 · Awatif Fetouhi, Hayat Bourekoua, et al. · Foods
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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Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers
2025 · Hayat Bourekoua, Radia Ayad, et al. · Discover Food
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Works count: 30
Citation count: 707
H-index: 12
I10-index: 12
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