Said El Antri
Biographic Data
| ID | 8857496 |
|---|---|
| NAME | Said El Antri |
| GIVEN NAMES | Said |
| FAMILY NAME | El Antri |
| SIGNATURE | EL ANTRI S |
| AFFILIATIONS | University of Hassan II Casablanca |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Physicochemical and nutritional profile of key mint varieties in Morocco
This article analyses various mint varieties cultivated in Morocco, focusing on their nutritional, flavour, and antioxidant properties. A questionnaire was administered to 220 participants to assess consumption trends and consumer preferences. Physicochemical studies reveal that El Brouj Mint is particularly aromatic due to its high menthol content (67.70%). Meknassi Mint is distinguished by its high vitamin C content, which contributes to immune…
Biotransformation of food waste to bio-products
This work aims to optimise the double recovery of the production of biogas and biofertilizer from abundant organic waste from agro-industrial activities such as fisheries, poultry slaughter, canteens, restaurants or kitchens by mesophilic anaerobic digestion and by formulation. The ten-point simplex-centroid mixture design strategy was used to achieve the desired initial C/N ratio for an effective biotransformation. Monitoring of this anaerobic d…
No prominent works on this page.
Biotransformation of food waste to bio-products
This work aims to optimise the double recovery of the production of biogas and biofertilizer from abundant organic waste from agro-industrial activities such as fisheries, poultry slaughter, canteens, restaurants or kitchens by mesophilic anaerobic digestion and by formulation. The ten-point simplex-centroid mixture design strategy was used to achieve the desired initial C/N ratio for an effective biotransformation. Monitoring of this anaerobic d…
Physicochemical and nutritional profile of key mint varieties in Morocco
This article analyses various mint varieties cultivated in Morocco, focusing on their nutritional, flavour, and antioxidant properties. A questionnaire was administered to 220 participants to assess consumption trends and consumer preferences. Physicochemical studies reveal that El Brouj Mint is particularly aromatic due to its high menthol content (67.70%). Meknassi Mint is distinguished by its high vitamin C content, which contributes to immune…
Biology (2 works) · Biotechnology (2 works) · Biotechnology (2 works) · Chemistry (2 works) · African Botany and Ecology Studies (1 work) · Agriculture Sustainability and Environmental Impact (1 work) · Agronomy (1 work) · Anaerobic digestion (1 work) · Antioxidant (1 work) · Biochemistry (1 work)