Search Results - Grama , Samir Borhane

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  1. 1
    Inhibition of antioxidant enzyme activities enhances carotenogenesis in microalga Dactylococcus dissociatus MT1

    Inhibition of antioxidant enzyme activities enhances carotenogenesis in microalga Dactylococcus dissociatus MT1 by Bouzidi, Nour Elaimane, Grama , Samir Borhane, Khelef , Aboubakeur Essedik, Yang , Duanpeng, Li , Jian

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  2. 2
    Induction of canthaxanthin production in a Dactylococcus microalga isolated from the Algerian Sahara

    Induction of canthaxanthin production in a Dactylococcus microalga isolated from the Algerian Sahara by Grama, Borhane Samir, Chader, Samira, Khelifi, Douadi, Agathos, Spiros N., Jeffryes, Clayton

    Published in Bioresource technology
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  3. 3
    Characterization of fatty acid and carotenoid production in an Acutodesmus microalga isolated from the Algerian Sahara

    Characterization of fatty acid and carotenoid production in an Acutodesmus microalga isolated from the Algerian Sahara by Grama, Borhane Samir, Chader, Samira, Khelifi, Douadi, Stenuit, Ben, Jeffryes, Clayton, Agathos, Spiros N.

    Published in Biomass & bioenergy
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  4. 4
    Energy conversion in an internally illuminated annular-plate airlift photobioreactor

    Energy conversion in an internally illuminated annular-plate airlift photobioreactor by Jeffryes, Clayton, Severi, Veronica, Delhaye, Antoine, Urbain, Brieuc, Grama, Borhane Samir, Agathos, Spiros N.

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  5. 5
    Artemisia campestris L. as a promising source of potential antiviral drugs for SARS-CoV-2: Docking and dynamic simulation studies

    Artemisia campestris L. as a promising source of potential antiviral drugs for SARS-CoV-2: Docking and dynamic simulation studies by Khelef, Aboubakeur Esseddik, Hadni, Hanine, Gouzi, Hicham, Grama, Borhane Samir

    Published in Scientific African
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  6. 6
    Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk

    Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk by Medjoudj, Hacène, Derouiche, Meriem, Grama, Borhane Samir, Zidoune, Mohammed Nasreddine, Attia, Hamadi, Hayaloglu, Ali Adnan

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