Home › Researcher directory › Asma Senoussi

Asma Senoussi

Affiliation : University Frères Mentouri Constantine 1 · Université Larbi Tébessi

• 8Publications (affiliation in Algeria)
• 9Total publications
• 49Citations
• 3h-index

ORCIDOpenAlex

Research profile

Asma Senoussi has 8 indexed publications (2020–2026). Their work appears mainly in “International Dairy Journal”, “Trends in Food Science & Technology” and “Microbial Pathogenesis”. Their most cited article, “Botanical composition and aroma compounds of semi‐arid pastures in Algeria” (2020), has been cited 20 times. 4 of these publications date from the last three years of activity. Their work is co-authored with at least 11 researchers.

Is this you? Get your research seen

Create your free DzCademia profile and add your articles: they will show up more easily on Google and in AI assistants like ChatGPT, so more people can read and cite your work.

Create my free profile Add my publications

Research areas

• Probiotics and Fermented Foods
• Fermentation and Sensory Analysis
• Food and Agricultural Sciences
• Ruminant Nutrition and Digestive Physiology
• Essential Oils and Antimicrobial Activity

Publications (8)

• A comprehensive overview of traditional containers versus edible coatings in cheese maturation: new insights into microbial biodiversity, cultural heritage, challenges and food safety
  2026 · Trends in Food Science & Technology · cited 2 times
• Volatile profile and antimicrobial activity of essential oil of Juniperus phoenicea L. and its combination effect with sodium chloride, used in traditional preparation of Djeld of Bouhezza
  2026 · Microbial Pathogenesis
• Physicochemical, microbiological, and volatile characteristics of smen in relation to maturation conditions and storage containers
  2026 · International Dairy Journal
• Biofilm and microstructure of small ruminant skin used in making traditional dairy products
  2025 · International Journal of Dairy Technology · cited 1 times
• Microbial screening of animal skin bags used in traditional cheesemaking
  2023 · International Journal of Food Microbiology · cited 6 times
• Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
  2022 · International Dairy Journal · cited 18 times
• Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical composition, α-tocopherol, cholesterol content and stability
  2021 · International Dairy Journal · cited 2 times
• Botanical composition and aroma compounds of semi‐arid pastures in Algeria
  2020 · Grass and Forage Science · cited 20 times

Publication venues

• International Dairy Journal × 3
• Trends in Food Science & Technology × 1
• Microbial Pathogenesis × 1
• International Journal of Dairy Technology × 1
• International Journal of Food Microbiology × 1
• Grass and Forage Science × 1

Publications per year

• 20263
• 20251
• 20231
• 20221
• 20211
• 20201

Collaborations

Partner institutions : Larbi Ben M'hidi University of Oum El Bouaghi · Higher National School of Forests · University of Batna 2

Co-authors

• Mohammed Nasreddine Zidoune
• Ouarda Aissaoui Zitoun
• Zineddine Saoudi
• Haroun Chenchouni
• Sana Senoussi
• Zitoun Ouarda Aissaoui
• Meriem Derouiche
• Fairouz Djeghim
• Soraya Hioun
• Sami Saâdi
• Ali Bouguerra

Bibliographic data from OpenAlex (open database).