Home › Researcher directory › Yahya Rokni
Yahya Rokni
Affiliation : Université Sultan Moulay Slimane
- 30Publications (affiliation in Morocco)
- 37Total publications
- 760Citations
- 17h-index
Research profile
Yahya Rokni has 30 indexed publications (2016–2026). Their work appears mainly in “Grasas y Aceites”, “World Journal of Microbiology and Biotechnology” and “Journal of Microbiology Biotechnology and Food Sciences”. Their most cited article, “Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives” (2019), has been cited 103 times. 5 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers, including institutions in France.
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Create my free profile Add my publicationsResearch areas
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Edible Oils Quality and Analysis
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
Publications (30)
- Bioconversion of orange peel into prebiotic pectic oligosaccharides via integrated immobilized polygalacturonase hydrolysis and probiotic fermentation
- Characterization, Production, and Application of Antifungal Metabolites from Probiotic Levilactobacillus and Lactiplantibacillus Strains Isolated from Fermented Olives
- Good pre-harvest and extraction practices enhance the polyphenols content in extra virgin olive oil and maintain its oxidative stability at high temperatures
- Improving dietary citric acid production by the wild‐type Aspergillus niger ASP26 strain isolated from date by‐product
- The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice
- Assessment of biogas production and fertilizer properties of digestate from cow dung using household biogas digester
- Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
- The efficiency of Lactiplantibacillus plantarum S61 strain as protective cultures in ground beef against foodborne pathogen Escherichia coli
- ANTIMICROBIAL ACTIVITY OF LACTIPLANTIBACILLUS AND LEVILACTOBACILLUS STRAINS ISOLATED FROM FERMENTED OLIVE AND THEIR APPLICATION IN MILK AND PASTILLA LEAF BIOPRESERVATION
- Characterization of antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61 and their application as a biopreservative agent
- Antifungal activity of lactic acid bacteria and their application in food biopreservation
- Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat
- Characterization and Antimicrobial Activity of Nigella sativa Extracts Encapsulated in Hydroxyapatite Sodium Silicate Glass Composite
- Technological Aptitude and Sensitivity of Lactic Acid Bacteria Leuconostoc Isolated from Raw Milk of Cows: From Step-by-Step Experimental Procedure to the Results
- Characterization, Acidifying, and Antibacterial Activity of Lactic Acid Bacteria Against Spoilage Strains Present in Chicken Meat
- A New C,C-Linked Functionalized Bipyrazole: Synthesis, Crystal Structure, Spectroscopies and DFT Studies. Evaluation of the Antibacterial Activity and Catalytic Properties
- Characterization and optimization of extracellular enzymes production by Aspergillus niger strains isolated from date by-products
- Chemical and biological characterization of essential oils extracted from citrus fruits peels
- Chemical Composition Related to Antimicrobial Activity of Moroccan Nigella sativa L. Extracts and Isolated Fractions
- Characterization of β-glucosidase of Lactobacillus plantarum FSO1 and Candida pelliculosa L18 isolated from traditional fermented green olive
- Probiotics from fermented olives
- Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative
- The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive
- By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
- IN VITRO BIODEGRADATION OF OLEUROPEIN BY LACTOBACILLUS PLANTARUM FSO175 IN STRESS CONDITIONS (pH, NaCl AND GLUCOSE)
- Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives
- Total phenolic content, antioxidant and antimicrobial activities of extracts from Pistacia lentiscus leaves
- In vitro screening, homology modeling and molecular docking studies of some pyrazole and imidazole derivatives
- Synthesis, Characterization, Antimicrobial Activity, and Docking Studies of New Triazolic Tripodal Ligands
- Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains
Publication venues
- Grasas y Aceites × 2
- World Journal of Microbiology and Biotechnology × 2
- Journal of Microbiology Biotechnology and Food Sciences × 2
- Journal of Genetic Engineering and Biotechnology × 2
- Food Chemistry Advances × 1
- Fermentation × 1
Publications per year
- 20261
- 20252
- 20242
- 20234
- 20227
- 20215
- 20204
- 20192
- 20181
- 20171
Collaborations
Partner institutions : Mohamed I University · Sidi Mohamed Ben Abdellah University · Université Hassan II Mohammedia · University of Hassan II Casablanca · Université Ibn-Tofail
Co-authors’ countries : France
Co-authors
- Abdeslam Asehraou
- Houssam Abouloifa
- Nabil Ghabbour
- Reda Bellaouchi
- Ennouamane Saalaoui
- Ismail Hasnaoui
- Sara Gaamouche
- Meryem Idrissi Yahyaoui
- Nour Eddine Bentouhami
- Zahra Lamzira
- Sara Moumnassi
- Belkheir Hammouti
Bibliographic data from OpenAlex (open database).
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