{"id":1455,"date":"2023-09-03T13:09:49","date_gmt":"2023-09-03T13:09:49","guid":{"rendered":"http:\/\/www.univ-oeb.dz\/ista\/?page_id=1455"},"modified":"2023-09-05T13:26:29","modified_gmt":"2023-09-05T13:26:29","slug":"medjoudj-hacene","status":"publish","type":"page","link":"https:\/\/www.univ-oeb.dz\/ista\/fr\/medjoudj-hacene\/","title":{"rendered":"Medjoudj Hac\u00e8ne"},"content":{"rendered":"\n<p><strong>Nom<\/strong>&nbsp;: Medjoudj<\/p>\n\n\n\n<p><strong>Pr\u00e9nom<\/strong>&nbsp;: Hac\u00e8ne<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.univ-oeb.dz\/ista\/wp-content\/uploads\/2023\/09\/Short-CV-Dr-Medjoudj-Hacene.pdf\">CV succinct<\/a><\/strong><\/p>\n\n\n\n<p><strong>Grade&nbsp;<\/strong>: MCA<\/p>\n\n\n\n<p>ORCID: <a rel=\"noreferrer noopener\" href=\"https:\/\/orcid.org\/0000-0002-3942-9387\" target=\"_blank\"><strong>0000-0002-3942-9387<\/strong><\/a><\/p>\n\n\n\n<p><strong>Email<\/strong>&nbsp;:&nbsp;<strong><strong><a href=\"mailto:medjoudj.hacene@univ-oeb.dz\">medjoudj.hacene@univ-oeb.dz<\/a><\/strong><\/strong><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<h3 class=\"wp-block-heading\"><strong>International publications:<\/strong><\/h3>\n<\/blockquote>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M Derouiche1, W Aissaouizitoun<strong>, <u>H Medjoudj<\/u><\/strong>et M N Zidoune<strong>(2016). <\/strong><strong>Consumption of milk and dairy products in rural environment, Tebessa, Algeria.<\/strong><a><\/a><a href=\"http:\/\/www.lrrd.org\/lrrd28\/5\/cont2805.htm\">Livestock Research for Rural Development 28 (5) 2016<\/a>.<strong><\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Derouiche M., <strong><u>H. Medjoudj,<\/u><\/strong>W.AissaouiZitoun,and Zidoune M.N.<strong> \u201cSome traditional cheeses manufactured in Algeria (2017)\u201d. <u>Chapter<\/u><\/strong> In M. H.F Henriques and C.J.D. Pereira, Cheese. Production, Consumption and Health Benefits.<strong> Food science and Technology. Nova Science Publishers. <\/strong>225-242.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><u>Hac\u00e8neMedjoudj<\/u><\/strong><strong>, <\/strong>Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu<strong> (2017). Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat\u2019s milk, <\/strong>International Journal of Food Properties, 20:8, 1876-1893, DOI:10.1080\/10942912.2016.1222588.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><u>Hac\u00e8neMedjou<\/u><\/strong><strong>dj, <\/strong>Lamia Aouar, Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu<strong> (2018).Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat\u2019s raw milk, <\/strong>International Journal of Food Properties, 20:sup3, S3246-S3265, DOI: 10.1080\/10942912.2017.1375515.<strong><\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><u>Hac\u00e8neMedjoudj<\/u><\/strong><strong>,<\/strong>Lamia Aouar, MeriemDerouiche,Yvan Choiset,Thomas Haertl\u00e9, Jean-Marc Chobert,Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu<strong> (2020). <\/strong><strong>Physicochemical, microbiological characterization and proteolysis of Algerian traditional <em>Bouhezza<\/em>cheese prepared from goat\u2019s raw milk<\/strong>, Analytical Letters,VOL. 53, NO. 6, 905\u2013921DOI:10.1080\/00032719.2019.1685531.<strong><\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>AOUAR Lamia, BOUKELLOUL Inas, BENADJILA Abderrahmane,<strong><u>MEDJOUDJ Hac\u00e8ne<\/u><\/strong>&amp; ZAABAT Mourad<strong> (<\/strong>2019). <strong>Streptomyces griseus Lac1&nbsp;: Bio contr\u00f4le et propri\u00e9t\u00e9s promotrices de la croissance des plantes. <\/strong>Revue des BioRessources, Vol 9 N\u00b0 1 : 27-37.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>MeriemDerouiche and <strong><u>Hac\u00e8neMedjoudj<\/u><\/strong> (2020). <strong>Comparative study of the microbial, Physicochemical and sensory Quality of a traditional Cheese <em>Michouna<\/em> produced from cow and Goat\u2019s Milk<\/strong>Chapter in, Consumption and Contamination of Dairy Products by editor Edgar Vagin, ebook published by Nova Science Publishers inc. New York. Pp1-27, 130p.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>MeriemDerouiche, <strong><u>Hac\u00e8neMedjoudj<\/u><\/strong> (2020). <strong>Physicochemical and Microbiological characteristics of Algerian Traditional Lben Made from Cow&rsquo;s and Goat&rsquo;s milk<\/strong>. Chapter in, Consumption and Contamination of Dairy Products by editor Edgar Vagin, ebook published by Nova Science Publishers inc. New York. Pp 49-60, 130p.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<h3 class=\"wp-block-heading\" id=\"block-e8b5ba22-4b2a-42d5-91e6-bbf02a497305\"><strong>Base Scopus:<\/strong><\/h3>\n\n\n\n<p id=\"block-2350416b-9b6d-478d-8b00-4e21ace76f38\"><a href=\"https:\/\/www.scopus.com\/authid\/detail.uri?authorId=57192675461\" target=\"_blank\" rel=\"noreferrer noopener\">Plus d\u2019information \u2026<\/a><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Nom&nbsp;: Medjoudj Pr\u00e9nom&nbsp;: Hac\u00e8ne CV succinct Grade&nbsp;: MCA ORCID: 0000-0002-3942-9387 Email&nbsp;:&nbsp;medjoudj.hacene@univ-oeb.dz International publications: M Derouiche1, W Aissaouizitoun, H Medjoudjet M N Zidoune(2016). Consumption of milk and dairy products in rural environment, Tebessa, Algeria.Livestock Research for Rural Development 28 (5) 2016. Derouiche M., H. Medjoudj,W.AissaouiZitoun,and Zidoune M.N. \u201cSome traditional cheeses manufactured in Algeria (2017)\u201d. Chapter In M. H.F Henriques and C.J.D. Pereira, Cheese. Production, Consumption and Health Benefits. Food science and Technology. Nova Science Publishers. 225-242. Hac\u00e8neMedjoudj, Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu (2017). Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat\u2019s milk, International Journal of Food Properties, 20:8, 1876-1893, DOI:10.1080\/10942912.2016.1222588. Hac\u00e8neMedjoudj, Lamia Aouar, Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu (2018).Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat\u2019s raw milk, International Journal of Food Properties, 20:sup3, S3246-S3265, DOI: 10.1080\/10942912.2017.1375515. Hac\u00e8neMedjoudj,Lamia Aouar, MeriemDerouiche,Yvan Choiset,Thomas Haertl\u00e9, Jean-Marc Chobert,Mohammed NasreddineZidoune&amp; Ali Adnan Hayaloglu (2020). Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezzacheese prepared from goat\u2019s raw milk, Analytical Letters,VOL. 53, NO. 6, 905\u2013921DOI:10.1080\/00032719.2019.1685531. AOUAR Lamia, BOUKELLOUL Inas, BENADJILA Abderrahmane,MEDJOUDJ Hac\u00e8ne&amp; ZAABAT Mourad (2019). Streptomyces griseus Lac1&nbsp;: Bio contr\u00f4le et propri\u00e9t\u00e9s promotrices de la croissance des plantes. Revue des BioRessources, Vol 9 N\u00b0 1 : 27-37. MeriemDerouiche and Hac\u00e8neMedjoudj (2020). Comparative study of the microbial, Physicochemical and sensory Quality of a traditional Cheese Michouna produced from cow and Goat\u2019s MilkChapter in, Consumption and Contamination of Dairy Products by editor Edgar Vagin, ebook published by Nova Science Publishers inc. New York. Pp1-27, 130p. MeriemDerouiche, Hac\u00e8neMedjoudj (2020). Physicochemical and Microbiological characteristics of Algerian Traditional Lben Made from Cow&rsquo;s and Goat&rsquo;s milk. Chapter in, Consumption and Contamination of Dairy Products by editor Edgar Vagin, ebook published by Nova Science Publishers inc. New York. Pp 49-60, 130p. Base Scopus: Plus d\u2019information \u2026<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1455","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/pages\/1455"}],"collection":[{"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/comments?post=1455"}],"version-history":[{"count":1,"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/pages\/1455\/revisions"}],"predecessor-version":[{"id":1457,"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/pages\/1455\/revisions\/1457"}],"wp:attachment":[{"href":"https:\/\/www.univ-oeb.dz\/ista\/wp-json\/wp\/v2\/media?parent=1455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}