Dairy products

FAID M. and TANTAOUI-ELARAKI A.  1989. Production of toxigenic metabolites by Penicillium italicum and P.digitatum isolated from citrus fruits. Journal of Food Protection 12, 194-197. [abstract]

FAID M., CHABARD J.L., LARPENT J.P. and BERGER J.A. 1989. Experimental processing of Moroccan smen: application of lipolytic microorganisms. Revue française des Corps Gras  36 (5), 221 - 225. [atbsract]

FAID M. CHABARD J.L., LARPENT J.L. and BERGER J.A. 1989. Experimental processing of moroccan smen: Application of lipases. Microbiologie Aliments Nutrition. 7  407 - 411. [abstract]

FAID M., LARPENT J.P.,  LARPENT M. CHABARD J.L. and BERGER  J.A. 1990. Antimicrobial factors in moroccan smen: aw, pH, acidity and free fatty acids. Sciences des Aliments, 10, (3)  653- ­664. [abstract]

FAID M., CHABARD J.L., LARPENT J.P., TANTAOUI-ELARAKI A., ELMARRAKCHI J.A. and   BERGER. J.A. 1991.  Moroccan smen Production from processed pasteurized butter. Microbiologie Aliments Nutrition 9, 279-286. [abstract]

FAID M. CHABARD J.L. LARPENT. J.P. TANTAOUI-ELARAKI A EL MARRAKCHI A. et BERGER J.A. 1992. Etude de la lipolyse dans le smen marocain. ACTES Inst Agro.Vet. 11,  21-25. [abstract]

FAID M. LARPENT J.P. ADRIAN Y. CHABARD J.L. TANTAOUI-ELARAKI A. and ELMARRAKCHI A. 1993. Industrial scale production of Moroccan "samn". Journal of the Society of Dairy Technology. 46 (1) 9-11. [abstract]

FAID M. TOURAIBI A. LARPENT J.P. TANTAOUI-ELARAKI A. and ELMARRAKCHI A. 1991. Characterization of yeasts and molds isolated from traditional butter. Microbiologie Alimentation Nutrition. 10, 273-278. [abstract]

ZINEDINE A. FAID M. et BENLEMLIH M. 1997. Microflores d’intérêt hygiénique et d’altération des produits laitiers traditionnels marocains: Microbiologie Alimentation Nutrition 14, 331-338. [abstract]

BENNANI F. FAID M. and ELYACHIOUI M. 2000. Laban processing by the use of naturally selected thermophilic lactic acid bacteria. Microbiology Alimentation Nutrition. [abstract]

Kheddid K., Faid M. and Soulaimani M. 2003. Microbiological characterization of one humped camel milk in Morocco. Journal of Camel Practice and Research.

Khedid K., Faid M, Mokhtari A, Soulaymani A, Zinedine A. 2006. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiol Res. Dec 20.

Meat products

BENNANI L. ZENATI Y. FAID M. and ETTAYEBI M. 1995. Physico- chemical and microbiological characteristics of Kaddid a traditional salted/dried meat product in Morocco. Zeitschrift Für Lebensmittel Unter Suchung und-Forchung. 201: 528-532. [abstract]

AMARA A. BADOU M. FAID M. AND BOUZOUBAA K. 1994. Prevalence de salmonella spp dans les carcasses de poulet prélevées sur les points de vente de la ville de Rabat . Microbiologie Alimentation Nutrition. 12,323-327 [abstract]

AMARA A. BADOU M. FAID M. 1994. Antibiorésistance d'Escherichia coli isolées des carcasses de poulets fraîchement abattus. Actes. Inst. Agron. Vét. 14, (3) 25-29. [abstract]

BENNANI L. FAID M. and BOUSETA A. 2000. Experimental manufacture of Kaddid a salted dried   meat product: Controle of the microorganisms. European Journal of Food Research and Technology. 211, (3) 153- 157. [abstract]

ELARED, A. AMARA , E.TAHRI , M. FAID .Study of Bacteriological quality of table egg shell in Morocco 2001, Actes INS-Agr Vet   HASSAN II. [abstract]

Kalalou I., Faid M and Ahami A. 2003. Control of hazardous microorganisms in “kaddid” from camel meat. Journal of Camel Practice and Research. Vol.10 (2) 163-167.

Kalalou I. M Faid, and AOT Ahami. 2004. Improving the quality of fermented camel sausage by controlling undiserable microorganisms with selected lactic acid bacteria .International journal of agriculture and biology. 6 (3)  447-451. 

Kalalou I. M Faid, and A.T Ahami. 2004. Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus delbrueckii subsp delbrueckii. Electronic Journal of Biotechnology .Vol.7 (15) 243-24

Olive

ASEHRAOU A. FAID M. and JANA M. 1992. Physico-chemical properties and the microflora of  moroccan table black olives. Grasas y Aceites 43(3),130-133. [abstract]

ASEHRAOU A., FAID M. and Rachida AKHARTOF. 1993. Pure culture fermentation of Moroccan green olives. Microbiologie Aliments Nutrition 11, 221-228. [abstract]

ASEHRAOU A. et FAID M. 1993. Etude physico-chimique et  microbiologique des olives vertes désamérisées en fermentation. ACTES IAV Hassan II  13 (2) 21-26. [abstract]

ASEHRAOU A.,MOHIEDDINES., FAID M. and SERHROUCHNI M. 1997. Use of antifungal  principles from garlic for  the inhibition of yeasts and moulds in fermenting green olives. Grasas Y Aceites48,  (2) 68-73. [abstract]

FAID M. Rachida AKHARTOUF and ASEHRAOU A. 1994. Microorganisms associated with  post-harvest green olives deteriorations. Grasas y Aceites. 45 (3)   313-318. [abstract]

ASEHRAOU   A. PERES C. BRITO D. FAID M. and SERHROUCHNI M. 2000. Characteristics of yeast strains isolated from bloaters of fermented green table olives during storage. Grasas y Aceites. 51 Fascicule 4 225-229. [abstract]

Lamzira Z. Asehraou A. Brito D. Oliveira M. Faid M. and Peres C. 2005   Reducing the bloater spoilage during lactic fermentation of Moroccan green olives. Food Technol. Biotechnol. 43 (4) 373 – 377.

Zinedine A, AM Betbeder, M Faid, M Benlemlih, L Idrissi, and EE. Creppy. 2005 Ochratoxin A: Determination in dried fruits and black olives from Morocco. Alimentaria, Décembre N° 359: 73-76

El Adlouni C., Tozlovanu M., Naman F.,  Faid M., Pfohl-Leszkowicz A. 2006. Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin. Mol Nutr Food Res. (5) 10

Bread And related products

BORAAM F. FAID M. LARPENT J.P and BRETON A. 1993. Lactic acid bacteria and yeasts assocoiated with the sour-dough traditional Moroccan bread. Sciences des Aliments 3, (3) 501-509. [abstract]

TANTAOUI-ELARAKI A., F. SEBTI, BRETON A., KAANANE O. and FAID M. 1993. Mycoflora and physico-chemical properties of Pastilla papers. Microbiologie Aliments Nutrition 11, 195-202. [abstract]

FAID M., BORAAM F.,  ACHBAB A. and LARPENT J.P. 1993. Yeasts-lactic acid bacteria interactions in Moroccan  sour-dough bread fermentation. Lebensmittel-Wissenschaft und Technologie.  26, 443 - 446. [abstract]

FAID M. BORAAM F. ZYANI I. and LARPENT J.P. 1994. Characterization of sourdough bread ferments made in laboratory by traditional methods. Zeitschrift Für Lebensmittel Unter suchung und-Forchung  198, 287-291. [abstract]

Chaoui A., Faid M. and  Belhcen R. 2002. Phytates biodegradation in natural starters for sour-dou1gh bread in Morocco. Eastern Mediterranean health Journal.  9:141-7

Chaoui A. Faid M, Belahsen R. 2006. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice. J Trace Elem Med Biol. 4 20(4):217-220

Aromatic And Medicinal plants

FAID M. ANCHAD M. Khadija BAKHY and TANTAOUI-ELARAKI A. 1995 Almond paste: Physico-chemical and Microbiological characterization an preservation with sorbic acid and cinnamon. Journal of Food Protection. 58 (5)  547-550. [abstract]

CHARAI M. MOSADDAQ M. and FAID M. 1996. Research on the antimicrobial activities of two aromatic plants: Oreganum majorana and Oreganum compactum. Journal of Essential Oils. 8, 657-664. [abstract]

CHARAI M. FAID M. and CHAOUCH A. 1998. Essential oils from aromatic plants (Thymus broussonetti, Origanum compactum and Citrus sinensis) as natural antioxydants for olive oil. Journal of Essential Oil Research.. 11, 517-521. [abstract]

FAID M., OUMZIL H. and BENJOUAD A. 2000. Inhibition of growth and mycotoxin production by Zygophillum Gaetulum in Aspergillus parasiticus Guaruja, May,  21-25. [abstract]

Faid M. Anchad M. Bakhy K. and Tantaoui-Elaraki A. 1995 Almond paste: Physico-chemical and Microbiological characterization an preservation with sorbic acid and cinnamon. Journal of Food Protection. 58 (5)  547-550.

Charai M. Mosaddaq M. and Faid M. 1996. Research on the antimicrobial activities of two aromatic plants: Oreganum majorana and Oreganum compactum. Journal of Essential Oils. 8, 657-664.

Charai M. Faid M. and Chaouch A. 1998. Essential oils from aromatic plants (Thymus broussonetti, Origanum compactum and Citrus sinensis) as natural antioxydants for olive oil. Journal of Essential Oil Research.. 11, 517-521.

Faid M., Oumzil H. and Benjouad A. 2000. Inhibition of growth and mycotoxin production by Zygophillum Gaetulum in Aspergillus parasiticus Guaruja, May,  21-25.

Rhajaoui, M. Oumzil, H.  Faid, M. Lyagoubi, M. Elyachioui M. 2001. Antibacterial activity of a moroccan propolis extracts. Science Letters, Vol. 3, No.3

El Kabouss A; Charrouf Z; Oumzil H; Faid M., Lamnouar D., Miyata Y., Miyahara K., 2001. Caractérisation des flavonoïdes des feuilles de l’arganier (Argania Spinosa (L.) Skeels Sapotaceae) et étude de leur activité anti-microbienne. Actes de l’IAV, 21 (3) 157-162.

El Kabouss A. Charrouf Z., Faid M., Garneau F.X, Collin G. 2002.  Chemical Composition and Antimicrobial Activity of the Leaf Essential Oil of Argania spinosa L. Skeels.  J.Essent. Oil Res. 14, 147-149

Oumzil H., Ghoulami S., Rhajaoui M., Ilidrissi A., Fkih-Tetouani S., Faid M., Benjouad A. 2002. Antibacterial and antifungal activity of essential oils of Mentha suaveolens. Phytother Res. 16:727-31.

Souhaili, Z., Lagzouli, M., Faid, M., & Fellat-Zerrouck, K.  2004. Inhibition of growth and mycotoxins formation in moulds by marine algae Cystoseira tamariscifolia. African Journal of Biotechnology [Online], 3(1). 71-75.

Zinedine, A, Elakhdari, S, Faid, M, and Benlemlih, M. 2004. Antifungal and anti-aflatoxinogenic activity of the brown algae Cystoseira tamarisscifolia.  Journal de Mycologie Medicale. 2004. 14(4): 201-205

Senhaji, O. Faid M., Elyachioui M., Dehhaoui M. 2005. Etude de l'activité antifongique de divers extraits de cannelle. Journal de Mycologie Médicale. 15, (4),  220-229

Senhaji, O. Faid M., Elyachioui M. 2005. Antibiobis by cinnamon extract Against antibioresistant strains. International Journal of Agriculture and Bioloy. 07, (5) 724-728.   

Waste Water

MOUNCIF M., Saphia TAMOH., FAID M. and ACHKARI B.A. 1993. Physico-chemical properties and the microflora of the Olive Mill waste water. Grasas y Aceites 44, (6), 335-338. [abstract]

MOUNCIF M. ACHKARI-BEGDOURI A. and FAID M. 1993. Traitement et valorisation des eaux résiduaires des huileries traditionnelles (Maasra). ACTES Inst. Agr. Vétér Hassan II  13, (2) 13-19

MOUNCIF M., FAID M. ACHKARI-BEGDOURI A. and LHADI K. 1995.  Biological valorization and treatment of olive mill waste waters by selected yeast strains. Grasas y Aceites  46 (6) 344-348. [abstract]

AMHAJJI A., EL JALIL M.H., FAID M., VASEL J.L and ELYACHIOUI M. 2000. Polyphenol removal from olive mill waste waters by selected mould strains. Grasas y Aceites . 51, (6) 400-404. [abstract]

ELMJADLI A., FAID M. MALKI M., FAHDE and ELYACHIOUI M. 2000. A fermentation process for solid wastes from gut-dressing works. Microbiologie Aliments Nutrition. 17, 139-144. [abstract]

Amhajji A.,  Faid M. and ElYachioui M. 2005.  Process for the treatment of olive mill waste waters by immobilized cells.Grasa y Aceites  56 (2),121-124

Solid Waste

FAID M. KARANI H. ELMARRAKCHI A. and ACHKARI-BEGDOURI A. 1994. A Biotechnological Process for the valorization of fish waste. Bioresource Technology.  49, 237-241. [abstract]

OUHSSINE M. ELYACHIOUI M. ELHALOUI M. FAID M. et LARAICHI A. 1994. Charge microbienne de la canne à sucre et perte en saccharose. Sucrerie Maghrébine. N° 55, 3-5 [abstract]

FAID M. ZOUITEN A. ELMARRAKCHI A. and ACHKARI-NEGDOURI A. 1995. Biotransformation of fish waste into a stable feed ingredient. Food Chemistry. 60, (1) 13-18. [abstract]

FAID M. ACHKARI-BEGDOURI A. and ELMARRAKCHI A. 1995. Transformation des déchets de    poisson par voie  biotechnologique. Cahiers Agricultures. 4, 109-112. [abstract]

FAID M. HAMMOUMI A. and AMAROUCHH. 1995. From waste to feed- defining biotransformation conditions. FEED MIX 3 (6) 18-22.

OUHSSINE M., KHARRATI B., FAID M., ELYACHIOUI M. 1997. A Microbial fermentation process for the stabilization of slaughterhouse wastes.Fresinius Environmental Bulletin. 7, (3-4), 190-197. [abstract]

KHERRATI B., FAID M.,ELYACHIOUI M. and WAHMANE A. 1997. A process for recycling slaughterhouses wastes and by-products by fermentation. Bioresource Technology. 63, (1) 75-79. [abstract]

HAMMOUMI  A.  FAID M., EL YACHIOUI M. and AMAROUCH  H. 1997. Characterization of fermented fish waste used in a feeding trial with broilers. Process Biochemistry. 33, (4), 423-427. [abstract]

HAMMOUMI A. FAID M. ZOUITEN A. et AMAROUCH H. 1997. Biotransformation des déchets de poisson par fermentation contrôlée. Microbiologie Alimentation Nutrition. 15, 61-69. [abstract]

EL JALIL  MH; FAID M and EL YACHIOUI M. 2001. A biotechnological process for treatment and recycling poultry  wastes manure as a feed ingredient  Biomass Bioenergy.   21- 301-309. [abstract]

HAMMOUMI A. FAID M. et AMAROUCH H. 1998. Utilisation des déchets de poisson fermentés en alimentation animale.  Cahiers Agricultures  8, (3) 207-209. [abstract].

ESSENDOUBI .S  FAID M and EL YACHIOUI M. 2001. Bioprocess for transformation of poultry slaughterhouses wastes.  Science letters .Vol 3 .[abstract]

Essendoubi S., Faid M. and  Elyachioui M. 2001. Bioprecess for transformation of poultry slaughter houses wastes. Science Letters 3, (2).

Elakhdari S. Faid M. et Benlemlih M. 2003.  Etude microbiologique et physicochimique des rejets liquides des boyauderies au Maroc. CAHIERS de l’A.S.E.E.S  Vol. 8, N°1,

El Akhdari S., A. Zinedine, M. Faid and M. Benlemlih. 2005. Biotransformation of liquid wastes from Gut-dressing works by a fermentation process. International Journal of Agriculture and Biology Vol. 7, N°1: 86-89.

Zerdani I., Faid M. and  Malki A. 2003. Tannery wastes digestion by strains  of bacillus sp isolated from compost in morocco. Journal of American Leather Chemical Association.

Zerdani I., Faid M. and  Malki A. 2004. Digestion of solid tannery wastes by strains  of bacillus sp isolated from compost in Morocco. International Journal of  Agriculture and Biology. 6 (5) 758-761.

Miscellaneous

GUESSOUS Z. OUHSSINE M. MOKHTARI A. FAID M. and ELYACHIOUI M. 2000. Isolement et caractérisation de Geotrichum candidum pour la production d’une polygalacturonidase extracellulaire. Sciences des Aliments  20, 309- 320. [abstract].

Zinedine A, Brera C, Elakhdari S, Catano CF, Debegnach F, Angelini S, De Santis B, Faid M, Benlemlih M, Minardi V, Miraglia M.  2006. Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco. Food control. 17:868-874.

Zinedine, A., Faid M. and  Benlemlih  M. 2003.  In vitro reduction of aflatoxin B1 by strains of lactic acid bacteria isolated from sourdough bread. Food and Chemical Toxicology.

Zinedine A., Faid M., and Benlemlih M. 2005 In vitro reduction of Aflatoxin B1 by Lactic bacteria isolated from moroccan sourdough fermentation. International Journal of Agriculture and Biology Vol. 7, N°1: 67-70.