| Ethnic meat products of the North African and Mediterranean countries: An overview M Gagaoua, HR Boudechicha Journal of Ethnic Foods 5 (2), 83-98, 2018 | 94 | 2018 |
| Three-phase partitioning as an efficient method for the purification and recovery of ficin from Mediterranean fig (Ficus carica L.) latex M Gagaoua, N Boucherba, A Bouanane-Darenfed, F Ziane, S Nait-Rabah, ... Separation and Purification Technology 132, 461-467, 2014 | 84 | 2014 |
| A comparison of the carcass and meat quality of ISA (F15) spent hens slaughtered at two different ages K Hafid, M Gagaoua, HR Boudechicha, S Nait-Rabah, F Ziane, M Sellama, ... American Journal of Food Technology 11 (4), 134-142, 2016 | 12 | 2016 |
| El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening R Benlacheheb, S Becila, MA Sentandreu, K Hafid, HR Boudechicha, ... Food Science and Technology International 25 (4), 347-355, 2019 | 10 | 2019 |
| Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria HR Boudechicha, I Nasri, Z Bennaceur, M Sellama, K Hafid, A Boudjellal, ... Integrative Food, Nutrition and Metabolism 4 (6), 1-5, 2017 | 9 | 2017 |
| Khliaa Ezir, un produit carné traditionnel Algérien: préparation, caractérisation microbiologique, physico-chimique et sensorielle HR Boudechicha Mester thesis. Constantine, Algerie. P 156, 2014 | 6 | 2014 |
| Produits carnés traditionnels des pays d’Afrique du Nord HR Boudechicha, M Sellama, M Lamri, A Boudjellal, M Gagaoua La revue française de la recherche en viandes et produits carnés 34 (3-8), 1-19, 2018 | 5 | 2018 |
| Khliaa Ezir, a traditional cured meat product of Algeria: preparation and characterization HR Boudechicha, M Gagaoua, K Hafid, S Becila, A Boudjellal, T Astruc Proceedings of the 61th International Congress of meat science and meat …, 2015 | 5 | 2015 |
| Adoption of proteomics in traditional meat products: the case of Khliaa Ezir HR Boudechicha, M Sellama, K Hafid, A Boudjellal, M Gagaoua Food futures: ethics, science and culture, 612-619, 2016 | 3 | 2016 |
| Khliaa Ezir, un produit carné traditionnel Algérien HR Boudechicha Mémoire de magistère. INATAA. Université Frères Mentouri Constantine, 140, 2014 | 3 | 2014 |
| A comparison of the carcass and meat quality of isa (f15) spent hens at two different ages K Hafid, M Gagaoua, HR Boudechicha, S Becila, A Boudjellal Proceedings of the 61st International Congress of Meat Science and …, 2015 | 1 | 2015 |
| Traditional meat products in Algeria: History, Preparation and consumption HR Boudechicha, M Sellama, A Boudjellal, M GAGAOUA | | 2018 |
| Etude structurale et ultra structurale d’un aliment traditionnel algérien: LE KHLIAA EZIR O Loison, HR Boudechicha, M Gagaoua, S Becila, A Boudjellal, T Astruc, ... Association Francaise d'Histotechnologie, 2015 | | 2015 |
| Etude structurale et ultra structurale d’un aliment traditionnel algérien: Le khliaa ezir HR Boudechicha, M Gagaoua, S Becila, A Boudjellal, TT Astruc, ... 28. Congrès de l'Association Française d’Histotechnologie, 2015 | | 2015 |
