Rachida Ouaabou

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Effects of pre-storage ascorbic and salicylic acids treatments on the enzymatic browning and nutritional quality of dried fig: Combined use of biochemical and ATR-FTIR analyses

Impact of solar drying process on drying kinetics, and on bioactive profile of Moroccan sweet cherry