Mohamed Tabyaouı

机构：Mohammed V University · ORCID：0000-0001-6556-5238

发表论文 118 篇 · 总被引 2675 次 · h-index 27

代表论文

Thermal oxidative stability and kinetics of lipophilic bioactive compounds degradation during accelerated storage of unroasted and roasted peanut oil (2024 · Journal of Food Composition and Analysis · 被引 23)
Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability (2024 · Food Chemistry X · 被引 21)
Comparative analysis of nutritional value and antioxidant activity in sweet and bitter almonds (2024 · LWT · 被引 19)
Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties (2024 · Food Chemistry X · 被引 15)
Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value (2024 · Food Chemistry X · 被引 15)
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods (2024 · Food Chemistry X · 被引 11)