Dr. Ferradji Ali
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Dr. Ferradji Ali

Professor
Ecole Nationale Superieure Agronomique, Algeria

Highest Degree
Ph.D. in Food Sciences from High School of Agronomy, Algeria

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Area of Interest:

Biomedical Sciences
100%
Food Science
62%
Biochemistry
90%
Food Toxicology
75%
Food Biochemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
17
Abstracts
0

Selected Publications

  1. Ghalmi, R., H. Ghalmi and A. Ferradji, 2022. Optimization of olive oil extraction by oleo-doser using response surface methodology. Am J. Food Technol., 17: 23-35.
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  2. Ferradji, A., N. Boukhari, A. Doumandji and F.S. Ai, 2018. Adsorption Isotherm, Non-solvent Water and Heat Sorption of Spirulina platensis. Am. J. Food Technol., 13: 17-22.
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  3. . Belhachat, D., L. Mekimene, M. Belhachat, A. Ferradji and F. Aid, 2018. Application of response surface methodology to optimize the extraction of essential oil from ripe berries of Pistacia lentiscus using ultrasonic pretreatment. J. Applied Res. Med. Aromat. Plants, 9: 132-140.
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  4. Chaouche, F.S.A., F. Mouhouche, M. Hazzit and A. Ferradji, 2017. Optimization of extraction yield of algerian Mentha pulegium L. essential oil by ultrasound-assisted hydrodistillation using response surface methodology. Res. J. Phytochem., 11: 142-149.
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  5. Ferradji, A., M. Bouchareb, N.E.H. Bouhous and A. Malek, 2016. Optimization of assisted ultrasound osmotic dehydration of strawberries slices in sucrose solutionsusing response surface methodology. Rev. Energies Renouvelables, 19: 311-319.
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  6. Mihoubi, M. and A. Ferradji, 2015. Optimization of osmotic dehydration of potato slices in sugarsolution using response surface methodology. Int. J. Food Sci. Technol., 5: 1-12.
  7. Ferradji, A., F.S.A. Chaouche, D. Belhachat and A. Malek, 2015. Optimization of osmotic dehydration of tomatoes slices in salt and sucrose solutions using response surface methodology. Revue des Energies Renouvelables, 18: 539-549.
  8. Ferradji, A., 2015. Optimization of osmotic dehydration of medlars slices in sucrose solution using response surfacemethodology. J. Mech. Eng. Autom., 5: 128-134.
  9. Hadjadj, N., H. Acheheb, F.S. Ait Chaouche, D. Belhachat and A. Ferradji, 2014. Optimization of oil extraction from Nigella sativa seeds by pressing using response surface methodology. Am. J. Food Technol., 9: 136-143.
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  10. Acheheb, H., A. Khatir and A. Ferradji, 2014. Optimization of osmotic dehydration of apples slices in dates syrup using the response surface methodology. Am. J. Food Technol., 4: 187-195.
  11. Khatir, A., H. Acheheb, A. Malek and A. Ferradji, 2013. Optimization of osmotic dehydration of orange pieces (Valencia late) in sugar solution using response surface methodology. Rev. Energie Renouvelables, 16: 247-256.
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  12. Ferradji,A. and M.A.A. Matallah, 2012. Sorption Isotherms and Isosteric Heats for Algerian Dates Deglet Nour Am. J. Food Technol., 7: 352-362.
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  13. Acheheb, H., R. Aliouane and A. Ferradji, 2012. Optimization of oil extraction from pistacia atlantica desf. seeds using hydraulic press. Asian J. Agric. Res., 6: 73-82.
  14. Ferradji, A. and A. Malek, 2005. Isothermes d’adsorption des abri cots Secs à 25 °C et 45 °C. Rev. Energ. Ren., 8: 39-48.
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