All Stories

  1. Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers

    Article • Discover Food, July 2025, Springer Science + Business Media

    Dr.Hab. Hayat Bourekoua

  2. Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours

    Article • Cereal Research Communications, April 2025, Springer Science + Business Media

    Dr.Hab. Hayat Bourekoua

  3. Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes

    Article • Processes, August 2024, MDPI AG

    Dr.Hab. Hayat Bourekoua

  4. Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

    Article • Processes, March 2023, MDPI AG

    Dr.Hab. Hayat Bourekoua

  5. Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

    Article • Materials, August 2021, MDPI AG

    Dr.Hab. Hayat Bourekoua

  6. Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design

    Article • African Journal of Food Science, October 2018, Academic Journals

    Dr.Hab. Hayat Bourekoua

  7. Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

    Article • International Journal of Food Science & Technology, April 2018, Wiley

    Dariusz Dziki , Dr.Hab. Hayat Bourekoua

  8. Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

    Article • European Food Research and Technology, August 2017, Springer Science + Business Media

    Dr.Hab. Hayat Bourekoua

  9. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

    Article • European Food Research and Technology, July 2017, Springer Science + Business Media

    Dr.Hab. Hayat Bourekoua

  10. Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

    Article • Foods, January 2017, MDPI AG

    Mohammed Gagaoua, Dr.Hab. Hayat Bourekoua

  11. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

    Article • LWT, November 2016, Elsevier

    Dr.Hab. Hayat Bourekoua