Home › Researcher directory › Abdallah Bouasla
Abdallah Bouasla
Affiliation : University Frères Mentouri Constantine 1
- 25Publications (affiliation in Algeria)
- 40Total publications
- 449Citations
- 8h-index
Research profile
Abdallah Bouasla has 25 indexed publications (2016–2026). Their work appears mainly in “Nutrition & Santé”, “Applied Sciences” and “LWT”. Their most cited article, “Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure” (2016), has been cited 170 times. 6 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers, including institutions in Turkey.
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Create my free profile Add my publicationsResearch areas
- Food composition and properties
- Celiac Disease Research and Management
- Polysaccharides Composition and Applications
- Seed and Plant Biochemistry
- Dietetics, Nutrition, and Education
Publications (25)
- Bread and Bakery Products: Cultural Importance, Consumption, Purchase Patterns, and Household Waste During Ramadan in Constantine, Algeria
- Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking
- Beyond diet: The multidimensional impact of gluten-free living on quality of life in adults with celiac disease
- Characterization of functional yogurt enriched with liquid sugarcane molasses: physicochemical, sugar profile, color properties, and liquid chromatography-mass spectrometry profiling of molasses phenolic acids
- Irrigation with water from Beni Haroun reservoir (Algeria) changed soil physicochemical properties and increased the availability of metallic trace elements in croplands
- Availability and cost of gluten-free products in Algeria
- Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta
- Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties
- Fermentation effects on physical, microstructural, cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet
- Optimization of Fermentable Sugars Production from Stale Bread using Response Surface Methodology
- Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics
- Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food
- Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure
- Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
- Adherence to gluten-free diet and celiac disease management in patients of Batna city
- Application of Extrusion-Cooking Technology for the Production of Enriched Gluten-Free Rice-Based Pasta: Processing and Quality Evaluation
- Propriétés nutritionnelles de la poudre des feuilles de Moringa oleifera et son effet sur la qualité des pâtes alimentaires
- Observance du régime sans gluten et prise en charge de la maladie cœliaque chez des patients de la ville de Batna
- Gluten-free pasta enriched with whey for celiac patients
- Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
- Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process
- Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta
- Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products
- Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
- Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure
Publication venues
- Nutrition & Santé × 3
- Applied Sciences × 2
- LWT × 2
- International Agrophysics × 2
- Processes × 2
- Sustainability × 1
Publications per year
- 20264
- 20242
- 20234
- 20222
- 20217
- 20192
- 20181
- 20171
- 20162
Collaborations
Partner institutions : Larbi Ben M'hidi University of Oum El Bouaghi · Centre Universitaire de Mila · University of Batna 1 · Higher National School of Forests · University of Jijel
Co-authors’ countries : Turkey
Co-authors
- Mohammed Nasreddine Zidoune
- Leila Benatallah
- Fatima Zohra Becila
- Ahlem Dib
- Farida Bekhouche
- Rania Boussekine
- M. Bouziane
- Hind Benchettah
- Sara Lemmadi
- Khaoula Benramoul
- Sonia Saouchi
- Faouzia Kadri
Bibliographic data from OpenAlex (open database).
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