Hayat Bourekoua

@umc.edu.dz

Department of Food Technology
Frères Mentouri Constantine 1 University-Algeria/ /Institut de la Nutrition, de l'alimentation et des Technologies Agro-alimentaires

Hayat Bourekoua


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https://researchid.co/hayat.bourekoua

RESEARCH INTERESTS

Food science, Food technology, Cereal science, gluten-free product,
679

Scholar Citations

10

Scholar h-index

12

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and …
    A Fetouhi, H Bourekoua, R Ayad, F Djeghim, M Bouchrit, A Mosbah, ...
    Foods 15 (11), 1867 , 2026
    2026
  • Phytochemical Analysis, In Vitro Biological Activities, and In Silico Prediction of Hydromethanolic Root Extract of Brassica rapa L. From Setif
    N Zaabat, A Bousetla, L Khattabi, EH Mokrani, D Benouchenne, ...
    Chemistry & Biodiversity 22 (12), e01464 , 2025
    2025
  • Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours
    H Bourekoua, S Ferradji, R Ayad, A Chikhoune, R Belmouloud, F Djeghim, ...
    Cereal Research Communications 53 (4), 2457-2476 , 2025
    2025
    Citations: 6
  • Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
    DF Yahia, H Bourekoua, A Fetouhi, M Wójcik, A Wójtowicz, M Mitrus, ...
    Processes 13 (9), 2796 , 2025
    2025
    Citations: 2
  • Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers
    H Bourekoua, R Ayad, H Mahroug, F Djeghim, R Belmouloud, A Louifi, ...
    Discover Food 5 (1), 247 , 2025
    2025
  • Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure
    R Belmouloud, H Bourekoua, L Chemache, M Mitrus, L Benatallah, ...
    Applied Sciences 15 (13), 7418 , 2025
    2025
    Citations: 2
  • Optimization of ultrasound-assisted extraction of antioxidant phenolics from algerian Trifolium tomentosum L. using response surface methodology
    R Hannache, R Ayad, N Boutaoui, H Bourekoua, M Lefahal, EH Makhloufi, ...
    Chemistry Journal of Moldova 19 (2), 52-62 , 2024
    2024
  • Development of a novel gluten-free cookie premix enriched with natural flours using an extreme vertices design: Physical, sensory, rheological, and antioxidant characteristics
    S Ferradji, H Bourekoua, F Djeghim, R Ayad, M Krajewska, R Różyło
    Applied Sciences 14 (22), 10391 , 2024
    2024
    Citations: 10
  • Breadmaking and protein characteristics of wheat ( Triticum aestivum L . ) genotypes tolerant against drought and heat in Algeria
    H Mahroug, A Mouellef, H Bourekoua, F Djeghim, H Chenchouni, ...
    AIMS Agriculture and Food 9 (2), 531-550 , 2024
    2024
    Citations: 1
  • Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
    R Belmouloud, H Bourekoua, AgnieszkaWójtowicz, H Mahroug, R Ayad, ...
    processes 12 (1647) , 2024
    2024
    Citations: 5
  • New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants …
    I Leulmi, MN Zidoune, K Hafid, F Djeghim, H Bourekoua, D Dziki, ...
    Foods 12 (13), 2467 , 2023
    2023
    Citations: 10
  • Development of energy-rich and fiber-rich bars based on puffed and non-puffed cereals
    H Bourekoua, F Djeghim, R Ayad, A Benabdelkader, A Bouakkaz, D Dziki, ...
    Processes 11 (3), 813 , 2023
    2023
    Citations: 18
  • Monitoring of expansion and bubble evolution of wheat bread dough during leavening using liquid nitrogen followed by freeze-drying and image analysis
    H Bourekoua, F Djeghim, MN Zidoune
    AGROBIOLOGIA 12 (2), 3184-3191 , 2022
    2022
    Citations: 1
  • Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods ( Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method
    R Ayad, R Ayad, H Bourekoua, M Lefahal, EH Makhloufi, S Akkal, ...
    Molecules 27 (24), 8802 , 2022
    2022
    Citations: 31
  • Black cumin pressing waste material as a functional additive for starch bread
    R Różyło, J Piekut, M Wójcik, K Kozłowicz, M Smolewska, M Krajewska, ...
    Materials 14 (16), 4560 , 2021
    2021
    Citations: 19
  • Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties
    F Djeghim, H Bourekoua, R Różyło, A Bieńczak, W Tanaś, MN Zidoune
    Applied Sciences 11 (10), 4605 , 2021
    2021
    Citations: 81
  • Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
    H Bourekoua, U Gawlik-Dziki, R Różyło, MN Zidoune, D Dziki
    Food science and technology international 27 (1), 13-21 , 2021
    2021
    Citations: 24
  • Effet de la poudre des grains de grenade sur les propriétés antioxydantes du pain sans gluten destiné aux malades cœliaques
    H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ...
    Nutrition Clinique et Métabolisme 32 (4), 253-254 , 2018
    2018
  • Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design
    MNZ Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah
    African Journal of Food Science 12, 272-282 , 2018
    2018
    Citations: 4
  • Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
    H Bourekoua, R Różyło, L Benatallah, A Wójtowicz, G Łysiak, ...
    European food research and technology 244 (2), 345-354 , 2018
    2018
    Citations: 77

MOST CITED SCHOLAR PUBLICATIONS

  • Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
    H Bourekoua, L Benatallah, MN Zidoune, CM Rosell
    Lwt 73, 342-350 , 2016
    2016
    Citations: 136
  • Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
    H Bourekoua, R Różyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ...
    European Food Research and Technology 244 (2), 189-195 , 2018
    2018
    Citations: 119
  • Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
    H Bourekoua, R Różyło, U Gawlik‐Dziki, L Benatallah, MN Zidoune, ...
    International Journal of Food Science & Technology 53, 1906–1913 , 2018
    2018
    Citations: 95
  • Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties
    F Djeghim, H Bourekoua, R Różyło, A Bieńczak, W Tanaś, MN Zidoune
    Applied Sciences 11 (10), 4605 , 2021
    2021
    Citations: 81
  • Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
    H Bourekoua, R Różyło, L Benatallah, A Wójtowicz, G Łysiak, ...
    European food research and technology 244 (2), 345-354 , 2018
    2018
    Citations: 77
  • Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods ( Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method
    R Ayad, R Ayad, H Bourekoua, M Lefahal, EH Makhloufi, S Akkal, ...
    Molecules 27 (24), 8802 , 2022
    2022
    Citations: 31
  • Improving Bread Quality with the Application of a Newly Purified Thermostable α - Amylase from Rhizopus oryzae FSIS4
    A Ait Kaki El-Hadef El-Okki, M Gagaoua, H Bourekoua, K Hafid, ...
    Foods 6 (1), 1 , 2017
    2017
    Citations: 29
  • Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
    H Bourekoua, U Gawlik-Dziki, R Różyło, MN Zidoune, D Dziki
    Food science and technology international 27 (1), 13-21 , 2021
    2021
    Citations: 24
  • Black cumin pressing waste material as a functional additive for starch bread
    R Różyło, J Piekut, M Wójcik, K Kozłowicz, M Smolewska, M Krajewska, ...
    Materials 14 (16), 4560 , 2021
    2021
    Citations: 19
  • Development of energy-rich and fiber-rich bars based on puffed and non-puffed cereals
    H Bourekoua, F Djeghim, R Ayad, A Benabdelkader, A Bouakkaz, D Dziki, ...
    Processes 11 (3), 813 , 2023
    2023
    Citations: 18
  • Development of a novel gluten-free cookie premix enriched with natural flours using an extreme vertices design: Physical, sensory, rheological, and antioxidant characteristics
    S Ferradji, H Bourekoua, F Djeghim, R Ayad, M Krajewska, R Różyło
    Applied Sciences 14 (22), 10391 , 2024
    2024
    Citations: 10
  • New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants …
    I Leulmi, MN Zidoune, K Hafid, F Djeghim, H Bourekoua, D Dziki, ...
    Foods 12 (13), 2467 , 2023
    2023
    Citations: 10
  • Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours
    H Bourekoua, S Ferradji, R Ayad, A Chikhoune, R Belmouloud, F Djeghim, ...
    Cereal Research Communications 53 (4), 2457-2476 , 2025
    2025
    Citations: 6
  • Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
    R Belmouloud, H Bourekoua, AgnieszkaWójtowicz, H Mahroug, R Ayad, ...
    processes 12 (1647) , 2024
    2024
    Citations: 5
  • Panification traditionnelle sans gluten type «khobz eddar»: formulation avec améliorants naturels
    H Bourekoua
    جامعة الإخوة منتوري قسنطينة , 2018 ‎
    2018
    Citations: 5
  • Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design
    MNZ Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah
    African Journal of Food Science 12, 272-282 , 2018
    2018
    Citations: 4
  • DURUM WHEAT BREAD: FLOW DIAGRAM AND QUALITY CHARACTERISTICS OF TRADITIONAL ALGERIAN BREAD KHOBZ EDDAR
    H Bourekoua, F Djeghim, L Benatallah, MN Zidoune, A Wójtowicz, ...
    Acta Agrophisica 24 (3), 405-417 , 2017
    2017
    Citations: 4
  • Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
    DF Yahia, H Bourekoua, A Fetouhi, M Wójcik, A Wójtowicz, M Mitrus, ...
    Processes 13 (9), 2796 , 2025
    2025
    Citations: 2
  • Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure
    R Belmouloud, H Bourekoua, L Chemache, M Mitrus, L Benatallah, ...
    Applied Sciences 15 (13), 7418 , 2025
    2025
    Citations: 2
  • Breadmaking and protein characteristics of wheat ( Triticum aestivum L . ) genotypes tolerant against drought and heat in Algeria
    H Mahroug, A Mouellef, H Bourekoua, F Djeghim, H Chenchouni, ...
    AIMS Agriculture and Food 9 (2), 531-550 , 2024
    2024
    Citations: 1