[ياسمين]

41. Bennani L. Faid M. and Bousetta 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.



42. 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.



43. 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.



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



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



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



47. Eljalil M.H. Faid M and Elyachioui M. 2001. A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient. Biomass Bioenergy. 21 301-309.



48. 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.



49 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



50. 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



51. 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.



52. 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,



53. 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.



54. 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.



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



56. 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.



57. 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.



58. 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.



59. 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



60. 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.



61. 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



62. 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



63. 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.



64. 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.



65. 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.



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



67. 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.



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



69. 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.



70. 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



71. 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



72. 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.

73. A Afif, M Faid and M Najimi. 2007. Effects of breeding and hygienic practices on raw cow milk quality in Tadla area, Morocco. Livestock Research for Rural Development, Volume 19, Number 12, December.



74. Z. Mennane, M. Faid, M. Lagzouli, M. Ouhssine, M. Elyachioui, E. Berny, M. Ennouali and K. Khedid. 2007. Physico-Chemical, Microbial and Sensory Characterisation of Moroccan Klila. Middle East Journal of Scientific Research Volume 2 Number 3-4, Jul-Dec



75. A. Zinedine and M. Faid. 2007. Isolation and Characterization of Strains of Bifidobacteria with Probiotic Proprieties In vitro World Journal of Dairy & Food Sciences. Volume 2 Number 1, Jan-Jun.



76. A. Ndaw, A. Zinedine, M. Faid and A. Bouseta. 2007. Assessment of Histamine Formation During Fermentation of Sardine (Sardina pilchardus) with Lactic Acid Bacteria. World Journal of Dairy & Food Sciences. Volume 2 Number 2, Jul-Dec, 2007.



77. NAMAN Malika, FAID Mohamed and EL ADLOUNI Chakib. 2005. Microbiological and Physico-Chemical Properties of Moroccan Honey. International Journal of Agriculture ans Biology 5- 773–776