Mohammed Aïder

Institute of Nutrition and Functional Foods

H指数:35

被引数:5,102

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Ammonia Integration in Internal Combustion Engines: A Review of Current Status; Challenges; and Future Directions

内燃机中氨的集成：当前状态、挑战及未来方向的综述

Energy & Fuels

IF0

2026-04-170

PRE

Experimental Investigation of Hydrogen Bubble Dynamics and Electrochemical Performance on Flat and Surface Modified Stainless-Steel Electrodes Using Shadowgraphy Imaging

使用阴影成像技术研究平坦及表面改性不锈钢电极上的氢气泡动力学与电化学性能的实验研究

Renewable Energy

IF9.1

2026-03-210

PRE

Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol

通过改性气氛和添加羟基酪醇与丁香油活性包装的组合延长切片海绵蛋糕的货架期

Foods

IF5.1

2026-03-030

OAAI

Kinetics and efficiency of decolorizing electro-activated lactose solutions by adsorption on activated carbons, anion exchange resins and electro-oxidation process

脱色电活化乳糖溶液的动力学和效率：通过活性炭、阴离子交换树脂吸附以及电氧化过程的脱色

International Dairy Journal

IF3.4

2025-12-290

OAAI

Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers

高剪切混合对小麦纤维和大麦纤维物理化学特性及功能性质的影响

Innovative Food Science & Emerging Technologies

IF6.8

2025-11-080

OAAI

Biosorption of lead from water using fruit and vegetable peels: characteristics, adsorption kinetics, and isotherms

使用水果和蔬菜皮从水中吸附铅：特性、吸附动力学和等温线

International Journal of Environmental Science and Technology

IF3.4

2025-08-090

PRE

Challenges and prospects of turning lactose into lactulose through electro-activation: A comprehensive and critical review

通过电激活将乳糖转化为乳果糖的挑战与前景：一项全面且批判性的综述

International Dairy Journal

IF3.4

2025-07-170

PRE

Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation

应用多元自适应回归样条(MARS)研究乳糖电激活后乳果糖生产过程中发生的着色现象

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-06-080

Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities

高压均质对大豆皮和豆腐渣（含或不含大豆皮）的影响：表征与功能特性

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2025-06-010

PRE

Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-11-010

OAAI

Valorization of fava, lentil, pea, and soya husks as sustainable adsorbents for lead removal from contaminated water: characterization, adsorption kinetics, and isotherms

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2024-08-280

PRE

Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour

FUTURE FOODS

IF8.2

2024-06-010

OAAI

Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-02-011

PRE

Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Salmonella enterica

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-01-010

PRE

Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties

FUTURE FOODS

IF8.2

2023-12-011

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat

MEAT SCIENCE

IF6.1

2023-10-0113

PRE

Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture

FOOD HYDROCOLLOIDS

IF12.4

2023-08-012

PRE

Effects of Acid and Alkali Pretreatments on Carbohydrate Release from Sweet Sorghum and Sweet Pearl Millet Bagasse for Bioethanol Production

BIOENERGY RESEARCH

IF3

2023-07-059

PRE

Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation

FOOD HYDROCOLLOIDS

IF12.4

2023-04-016

PRE

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356

HELIYON

IF3.6

2023-01-014

OAAI

Mohammed Aïder

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