15 Aug 2025Open access
Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida PastaPublisher siteFoods, Food composition and properties
UniversitiesHacène Namoune
Active, last published 2026
In food composition and properties
Hacène
Namoune
Scholar“Research focused on Food composition and properties and adjacent fields.”
University Frères Mentouri Constantine 1
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01 · About the work
What I study
acène Namoune is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Hacène's work has been cited 93 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×4Phytochemicals and Antioxidant Activities×3Polysaccharides Composition and Applications×2
04 · Where I am
Affiliations
Affiliation on published researchUniversity Frères Mentouri Constantine 1Drawn from the institution listed on this researcher’s published work.
05 · Selected work
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