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  1. 1
    Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

    Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis by Marina Mefleh, Ghofrane Omri, Rosangela Limongelli, Fabio Minervini, Monica Santamaria, Michele Faccia

    Published 2024-01-01
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    Article
  2. 2
    Effects of Latex from Pergularia tomentosa and the Aggregation Pheromone, Phenylacetonitrile, on Locusta migratoria Larvae

    Effects of Latex from Pergularia tomentosa and the Aggregation Pheromone, Phenylacetonitrile, on Locusta migratoria Larvae by Meriem Miladi, Khemais Abdellaoui, Hajer Regaieg, Ghofrane Omri, Fatma Acheuk, Monia Ben Halima-Kame

    Published 2018-03-01
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    Article

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