2022Open access44cites
Variations in Physicochemical Characteristics of Olive Oil (cv ‘Moroccan Picholine’) According to Extraction Technology as Revealed by Multivariate AnalysisAgriEngineering, Edible Oils Quality and Analysis
Active, last published 2026
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Claim Your Profile01 · About the work
What I study
research summary for Zakarya Aalam will appear here once their profile is updated.
02 · Reach
Publication output and reach
Zakarya's work has been cited 0 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
06 · Where I am
Affiliations
CurrentlyAbdelmalek Essaâdi University, Morocco
Research themes (UN SDGs)
07 · Selected work
Recent publications
202417cites
Combined effects of cultivar, extraction technology, and geographic origin on physicochemical traits of Moroccan olive oil as revealed by multivariate analysisJournal of Food Composition and Analysis, Edible Oils Quality and Analysis
20242cites
Valorization of spent coffee grounds as an antimicrobial agent and variation of its potential according to solvent extraction and microbial strain: a multivariate comparative studyBiomass Conversion and Biorefinery, Coffee research and impacts
2025Open access4cites
Physicochemical traits of olive oil (‘Moroccan Picholine’ cultivar) produced using three extraction technologies in Tetouan province (northern Morocco). A comparative study with refined soybean and sunflower oilMeasurement Food, Edible Oils Quality and Analysis
20251cites
Chemical profiling, antioxidant, and antimicrobial activity of spent coffee grounds aqueous extract and its use to enhance antioxidant, microbiological, and sensorial properties of shrimp under storageFood Research International, Coffee research and impacts
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