Authors

• Fahd Kandsi (ORCID: https://orcid.org/0000-0003-2696-1734)
• Sara Seddoqi
• Ousman Brahim Mahamat (ORCID: https://orcid.org/0000-0002-3112-102X)
• Mohammed Bourhia (ORCID: https://orcid.org/0000-0003-3707-8461)
• Fatima Aouinti
• Raffaele Conte (ORCID: https://orcid.org/0000-0002-6266-4991)
• Abdulaziz Abdullah Alsahli (ORCID: https://orcid.org/0000-0002-4972-7396)
• H. Fatnassi (ORCID: https://orcid.org/0000-0002-4676-6461)
• Nadia Gseyra (ORCID: https://orcid.org/0009-0009-8443-6859)
• Ghizlane Nouioura (ORCID: https://orcid.org/0000-0002-8432-826X)

Institutions

• University of N'Djamena (TD)
• King Saud University (SA)
• Plantes et Système de Cultures Horticoles (FR)
• Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
• Université Ibn Zohr (MA)
• Mohamed I University (MA)
• National Research Council (IT)
• Sidi Mohamed Ben Abdellah University (MA)

Publication Details

Journal

International Journal of Food Properties

Published

2024-10-20

DOI

https://doi.org/10.1080/10942912.2024.2411851

Citations

3

Primary Topic

Nuts composition and effects

Type

article

Field-Weighted Citation Impact

0.93

Funders

• King Saud University