Hayat Bourekoua
@fac.umc.edu.dz/inataa
Department of Food Technology
Frères Mentouri Constantine 1 University-Algeria/ /Institut de la Nutrition, de l'alimentation et des Technologies Agro-alimentaires
RESEARCH INTERESTS
Food science, Food technology, Cereal science, gluten-free product,
523
Scholar Citations
9
Scholar h-index
9
Scholar i10-index
RECENT SCHOLAR PUBLICATIONS
- 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 Rżyło
Applied Sciences 14 (22), 10391 2024 - 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 & Food 9 (2) 2024 - Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
R Belmouloud, H Bourekoua, AgnieszkaWjtowicz, H Mahroug, R Ayad, ...
processes 12 (1647) 2024 - 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 - 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 - 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 - 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 - Black cumin pressing waste material as a functional additive for starch bread
R Rżyło, J Piekut, M Wjcik, K Kozłowicz, M Smolewska, M Krajewska, ...
Materials 14 (16), 4560 2021 - Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties
F Djeghim, H Bourekoua, R Rżyło, A Bieńczak, W Tanaś, MN Zidoune
Applied Sciences 11 (10), 4605 2021 - Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
H Bourekoua, U Gawlik-Dziki, R Rżyło, MN Zidoune, D Dziki
Food Science and Technology International 27 (1), 13-21 2021 - Effet de la poudre des grains de grenade sur les proprits antioxydantes du pain sans gluten destin aux malades cœliaques
H Bourekoua, R Rżyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ...
Nutrition Clinique et Mtabolisme 32 (4), 253-254 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 - Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
H Bourekoua, R Rżyło, L Benatallah, A Wjtowicz, G Łysiak, ...
European food research and technology 244, 345-354 2018 - Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
H Bourekoua, R Rżyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ...
European Food Research and Technology 244, 189-195 2018 - Panification traditionnelle sans gluten type khobz eddar: formulation avec amliorants naturels
H Bourekoua
2018 - Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
H Bourekoua, R Rżyło, U Gawlik‐Dziki, L Benatallah, MN Zidoune, ...
International Journal of Food Science & Technology 53, 1906–1913 2018 - DURUM WHEAT BREAD: FLOW DIAGRAM AND QUALITY CHARACTERISTICS OF TRADITIONAL ALGERIAN BREAD KHOBZ EDDAR
H Bourekoua, F Djeghim, L Benatallah, MN Zidoune, A Wjtowicz, ...
Acta Agrophisica 24 (3), 405-417 2017 - 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 - 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 - 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, K Medjroubi
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
Citations: 124 - Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
H Bourekoua, R Rżyło, U Gawlik-Dziki, L Benatallah, MN Zidoune, ...
European Food Research and Technology 244, 189-195 2018
Citations: 100 - Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
H Bourekoua, R Rżyło, U Gawlik‐Dziki, L Benatallah, MN Zidoune, ...
International Journal of Food Science & Technology 53, 1906–1913 2018
Citations: 78 - Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
H Bourekoua, R Rżyło, L Benatallah, A Wjtowicz, G Łysiak, ...
European food research and technology 244, 345-354 2018
Citations: 68 - Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties
F Djeghim, H Bourekoua, R Rżyło, A Bieńczak, W Tanaś, MN Zidoune
Applied Sciences 11 (10), 4605 2021
Citations: 50 - 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
Citations: 32 - 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
Citations: 21 - Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality
H Bourekoua, U Gawlik-Dziki, R Rżyło, MN Zidoune, D Dziki
Food Science and Technology International 27 (1), 13-21 2021
Citations: 17 - Black cumin pressing waste material as a functional additive for starch bread
R Rżyło, J Piekut, M Wjcik, K Kozłowicz, M Smolewska, M Krajewska, ...
Materials 14 (16), 4560 2021
Citations: 16 - 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
Citations: 5 - 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
Citations: 3 - 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
Citations: 3 - Panification traditionnelle sans gluten type khobz eddar: formulation avec amliorants naturels
H Bourekoua
2018
Citations: 3 - DURUM WHEAT BREAD: FLOW DIAGRAM AND QUALITY CHARACTERISTICS OF TRADITIONAL ALGERIAN BREAD KHOBZ EDDAR
H Bourekoua, F Djeghim, L Benatallah, MN Zidoune, A Wjtowicz, ...
Acta Agrophisica 24 (3), 405-417 2017
Citations: 3