Nawel Achir

Professor

L' Institut Agro Montpellier

France

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About

Nawel Achir is a Professor at L' Institut Agro Montpellier in France. Her research focuses on enhancing nutritional quality in various food products, including fruits and beverages, as well as studying the kinetics of compound transfer and degradation in food processing. Recent publications delve into topics such as mycorrhizal fungi inoculation, fermentation processes, and the impact of thermal treatments on food texture and nutrition.

Articles (13)

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2025

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2025

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (6)

Manuel DORNIER

Professor

L' Institut Agro Montpellier

FRANCE

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Gérard Loiseau

Maître de conférences/Associate professor

FRANCE

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Renaud Boulanger

Avignon Université

FRANCE

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Loic Rajjou

Professor

AgroParisTech

FRANCE

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Ingrid Collombel

Assistant professor in Food Microbiology

L' Institut Agro Montpellier

FRANCE

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Caroline STRUB

University of Montpellier

FRANCE

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Nawel Achir

Research Interests

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Articles (13)

Arbuscular Mycorrhizal Fungi Inoculation Enhances Nutritional Quality of Prickly Pear (<i>Opuntia ficus-indica</i>) Fruits and Cladodes

Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects

Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Kinetic modeling of four folates in a model solution at different temperatures and pH to mimic their behavior in foods during processing

Improving the nutritional quality of pulses via germination

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Setting up a diagram process for the elaboration of a new plant-based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

Fermented mare milk product (Qymyz, Koumiss)

Collaborators (6)

Manuel DORNIER

Gérard Loiseau

Renaud Boulanger

Loic Rajjou

Ingrid Collombel

Caroline STRUB

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