Karima Jmaili
Biographic Data
| ID | 8854208 |
|---|---|
| NAME | Karima Jmaili |
| GIVEN NAMES | Karima |
| FAMILY NAME | Jmaili |
| SIGNATURE | JMAILI K |
| AFFILIATIONS | University of Hassan II Casablanca |
| ORCID | 0009-0009-3153-0825 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2025 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Beyond preservation
This review explores how biotechnological preservation methods affect the nutritional quality of fruits and vegetables, compared to traditional techniques. Drying and fermentation established early preservation practices. Recent advances – such as enzymatic inhibition, CRISPR-Cas9, and bio-based coatings – aim to retain nutrients and extend shelf life. Nutritional outcomes remain underexplored. Most studies prioritise microbial safety over detail…
Non-microbial biostimulants for plant growth and abiotic stress mitigation
Climate change, population growth and declining soil fertility are threatening global food security. Modern agriculture must therefore adopt ecological and sustainable practices to restore soil fertility, strengthen crop resilience and guarantee a stable supply of food product. Plant biostimulants, a sustainable solution, have a high potential to replace certain conventional methods and improve crop productivity. These formulations of bioactive m…
Waste-to-resilience
The fate of agricultural residues is unsatisfactory worldwide. Large quantities of organic waste are often underused, merely discarded, leading to greenhouse gas emissions, soil and water pollution, and the loss of valuable resources. Anaerobic biotransformation is a promising and sustainable approach to convert organic residues into biogas and nutrient-rich biofertilizers. This literature review examines the diverse types of agricultural residue…
Characterisation of a novel kefir-fermented almond milk from Moroccan Prunus dulcis varieties
This research comparatively evaluated novel kefir beverages made from almond milk derived and sourced from three Moroccan cultivars of Prunus dulcis varieties: Assoul (A), Aknoul (K), and Al Hoceima (H). Fermentation consistently instigated significant positive changes: pH significantly decreased to 4.7–5.2 by Day 21, and titratable acidity increased to 1.7–2.1%. Total soluble solids decreased from initial values (e.g. 3.783% in H) to final conte…
No prominent works on this page.
Beyond preservation
This review explores how biotechnological preservation methods affect the nutritional quality of fruits and vegetables, compared to traditional techniques. Drying and fermentation established early preservation practices. Recent advances – such as enzymatic inhibition, CRISPR-Cas9, and bio-based coatings – aim to retain nutrients and extend shelf life. Nutritional outcomes remain underexplored. Most studies prioritise microbial safety over detail…
Non-microbial biostimulants for plant growth and abiotic stress mitigation
Climate change, population growth and declining soil fertility are threatening global food security. Modern agriculture must therefore adopt ecological and sustainable practices to restore soil fertility, strengthen crop resilience and guarantee a stable supply of food product. Plant biostimulants, a sustainable solution, have a high potential to replace certain conventional methods and improve crop productivity. These formulations of bioactive m…
Waste-to-resilience
The fate of agricultural residues is unsatisfactory worldwide. Large quantities of organic waste are often underused, merely discarded, leading to greenhouse gas emissions, soil and water pollution, and the loss of valuable resources. Anaerobic biotransformation is a promising and sustainable approach to convert organic residues into biogas and nutrient-rich biofertilizers. This literature review examines the diverse types of agricultural residue…
Characterisation of a novel kefir-fermented almond milk from Moroccan Prunus dulcis varieties
This research comparatively evaluated novel kefir beverages made from almond milk derived and sourced from three Moroccan cultivars of Prunus dulcis varieties: Assoul (A), Aknoul (K), and Al Hoceima (H). Fermentation consistently instigated significant positive changes: pH significantly decreased to 4.7–5.2 by Day 21, and titratable acidity increased to 1.7–2.1%. Total soluble solids decreased from initial values (e.g. 3.783% in H) to final conte…
Biology (3 works) · Engineering (3 works) · Biotechnology (2 works) · Biotechnology (2 works) · Ecology (2 works) · Ecology (2 works) · Environmental Science (2 works) · Abiotic component (1 work) · Abiotic stress (1 work) · African Botany and Ecology Studies (1 work)