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Réda Triqui
Affiliation : Institut Agronomique et Vétérinaire Hassan II
- 15Publications (affiliation in Morocco)
- 17Total publications
- 319Citations
- 9h-index
Research profile
Réda Triqui has 15 indexed publications (1995–2021). Their work appears mainly in “DOAJ (DOAJ: Directory of Open Access Journals)”, “Journal of Agricultural and Food Chemistry” and “European Food Research and Technology”. Their most cited article, “Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles” (2003), has been cited 83 times. 7 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers.
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Create my free profile Add my publicationsResearch areas
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Salmonella and Campylobacter epidemiology
- Food Safety and Hygiene
- Sensory Analysis and Statistical Methods
Publications (15)
- Occurrence of Aflatoxin B1 in Animal Feed Collected from the Northeastern Area of Morocco
- Analyse du secteur marocain des ovoproduits et perspectives d’évolution
- Effets de la congélation sur la qualité de la chawarma préparée à base de viandes de volailles et proposition d’une durée limite de validité à l’état surgelé
- Campylobacter coli et jejuni dans la filière poulet de chair au Maroc
- Aflatoxin M1 in UHT and powder milk marketed in the northern area of Morocco
- Prevalence and antibiotic resistance of Campylobacter coli isolated from broiler farms in the Marrakesh Safi region, Morocco
- Campylobacter spp. dans les produits alimentaires d’origine animale
- Parasitisme dans la filière des produits de la pêche au Maroc : Éléments d'évaluation et de gestion du risque
- Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage
- Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles
- Potent odorants in "Smen", a traditional fermented butter product
- Sensory and Instrumental Assessments of the Ripening Process of Anchovy (Engraulis encrasicholus)
- Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas Chromatography-Olfactometry of Headspace Samples
- Changes in Flavor Profiles with Ripening of Anchovy (Engraulis encrasicholus)
- Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)
Publication venues
- DOAJ (DOAJ: Directory of Open Access Journals) × 5
- Journal of Agricultural and Food Chemistry × 3
- European Food Research and Technology × 2
- World s Veterinary Journal × 1
- Food Control × 1
- Veterinary World × 1
Publications per year
- 20214
- 20202
- 20191
- 20151
- 20051
- 20031
- 20011
- 19991
- 19971
- 19952
Collaborations
Partner institutions : Office National de Sécurité Sanitaire des Produits Alimentaires · University of Hassan II Casablanca · Institut Pasteur du Maroc · Université Hassan 1er
Co-authors
- Raja ASMAI
- Khadija Es-soucratti
- Nourredine Bouchriti
- H. Karib
- Houda En-nassiri
- Naoual Alahlah
- Mohammed El Maadoudi
- Brahim Bouchrif
- Abderrahmane Hammoumi
- Younes El Goumi
- K. Zouine
- Henri Lamane
Bibliographic data from OpenAlex (open database).
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