13 Aug 2026Open access
Isolation and Characterization of Bioprotective Lactic Acid Bacteria from Goat’s Meat Produced in the Argan Grove of MoroccoPublisher siteApplied Microbiology, Probiotics and Fermented Foods
Active, last published 2026
In probiotics and fermented foods
Fouad
Achemchem
Scholar“Research focused on Probiotics and Fermented Foods and adjacent fields.”
Université Ibn Zohr
Morocco
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433
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01 · About the work
What I study
ouad Achemchem is a researcher working on Probiotics and Fermented Foods. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Fouad's work has been cited 433 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Probiotics and Fermented Foods×20Protein Hydrolysis and Bioactive Peptides×9Meat and Animal Product Quality×7Essential Oils and Antimicrobial Activity×7Saffron Plant Research Studies×7
04 · Where I am
Affiliations
Affiliation on published researchUniversité Ibn Zohr, MoroccoDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
17 works1 May 2026
Phytochemical analysis and antibacterial potential of three Lavandula species extracts: Individual and combined effects on foodborne pathogenic bacteriaPublisher siteFood and Humanity, Essential Oils and Antimicrobial Activity
27 Apr 2026Open access
Antimicrobial Properties of Lactic Acid Bacteria Isolated from Moroccan Camel Meat for Natural Food PreservationPublisher site10 Mar 2026Open access
Traditional Amlou Spread as a Novel Shelf-Stable Carrier for Probiotics: Microbial Viability and Physicochemical Stability During StoragePublisher site22 Feb 2026Open access
Predictive modeling of Salmonella inactivation in a hybrid alternative protein matrix: A comparative evaluation of mechanistic and machine learning approachesPublisher siteFood Chemistry Advances, Listeria monocytogenes in Food Safety
12 Nov 20244cites
Leveraging lactic acid bacteria biofilms and bioactive substances to counteract pathogenic biofilms in the dairy processingPublisher siteFood and Humanity, Probiotics and Fermented Foods
17 Oct 2024Open access2cites
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaksPublisher siteItalian Journal of Food Safety, Probiotics and Fermented Foods
13 Oct 20243cites
A novel natural reducing agent for the preparation of cerium oxide nanoparticles based on the saffron by-product: Characterization, antioxidant and antibacterial activity for nutritional applicationsPublisher siteNano-Structures & Nano-Objects, Saffron Plant Research Studies
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