Developing gluten free bakery improvers by hydrothermal treatment of rice and corn floursHayat Bourekoua, Cristina M. Rosell, Mohammed Nasreddine Zidoune et al.|LWT|2016Cited by 90
Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powderHayat Bourekoua, Dariusz Dziki, Mohammed Nasreddine Zidoune et al.|European Food Research and Technology|2017Cited by 90
Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)Hayat Bourekoua, Dariusz Dziki, Renata Różyło et al.|International Journal of Food Science & Technology|2018Cited by 86
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening designHayat Bourekoua, Agnieszka Sujak, Renata Różyło et al.|European Food Research and Technology|2017Cited by 54
Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and MicrostructureRayene Belmouloud, Agnieszka Wójtowicz, Hayat Bourekoua et al.|Applied Sciences|2025Cited by 3