Bibliographie
Bacher A., Cazzonelli C., Cuttriss A., Fischer M., Hadher J., Li S., Noctor G., Pogson B.,
Rapal-Mazila M., Smith A.G., Webb M.E. et Wurtzek E.T., 2011. Carotenoids. Advances
in Botanical Research, 58: 1–36.
Bährle-Rapp M., 2007. Saponins. Springer Lexikon Kosmetik und Körperpflege. Ed.
Springer, Berlin Heidelberg.
Berry A., Janssens D., Hümbelin M., Jore J.-P.-M., Hoste B., Cleenwerck I., Marc
Vancanneyt M., Bretzel W., Mayer A.F., Lopez-Ulibarri R., Shanmugam B., Swings J. et
Pasamontes L., 2003. Paracoccus zeaxanthinifaciens sp. nov., a zeaxanthin-producing
bacterium. International Journal of Systematic and Evolutionary Microbiology, 53: 231–238.
Blake D. B., 1990. Adaptive zones of the class Asteroidea (Echinodermata). Bulletin of
Marine Science, 46(3): 701–718.
Blanc N., Hauchard D., Audibert L. et Ar Gall E., 2011. Radical-scavenging capacity of
phenol fractions in the brown seaweed Ascophyllum nodosum: an electrochemical approach".
Talanta, 84: 513.
Boell E.J., 1955. The invertebrates: Echinodermata. The Coelomate Bilateria. Editions
McGraw-Hill, New York.
Boumediene H. et Bouras D., 2014. First observation of the macrozoobenthos biodiversity
of Oran coastal area, Algeria. Biodiversity and Environmental Sciences, 5: 625–637.
Bourvelec C., Hauchard D., Darchen A., Burgot J.-L. et Abasq, M.-L., 2008.Validation of
a new method using the reactivity of electrogenerated superoxide radical in the antioxidant
capacity determination of flavonoids. Talanta, 75: 1098–1103.
Boon C. S., McClements D., Weiss J. et A Decker, E., 2010 . Factors Influencing the
Chemical Stability of Carotenoids in Foods. Critical Reviews in Food Science and Nutrition,
50(6): 515–532.
Bozkurt H. et Icier F., 2010. Ohmic cooking of ground beef: Effects on quality. Journal of
Food Engineering, 96(4): 481–490.
Bacher A., Cazzonelli C., Cuttriss A., Fischer M., Hadher J., Li S., Noctor G., Pogson B.,
Rapal-Mazila M., Smith A.G., Webb M.E. et Wurtzek E.T., 2011. Carotenoids. Advances
in Botanical Research, 58: 1–36.
Bährle-Rapp M., 2007. Saponins. Springer Lexikon Kosmetik und Körperpflege. Ed.
Springer, Berlin Heidelberg.
Berry A., Janssens D., Hümbelin M., Jore J.-P.-M., Hoste B., Cleenwerck I., Marc
Vancanneyt M., Bretzel W., Mayer A.F., Lopez-Ulibarri R., Shanmugam B., Swings J. et
Pasamontes L., 2003. Paracoccus zeaxanthinifaciens sp. nov., a zeaxanthin-producing
bacterium. International Journal of Systematic and Evolutionary Microbiology, 53: 231–238.
Blake D. B., 1990. Adaptive zones of the class Asteroidea (Echinodermata). Bulletin of
Marine Science, 46(3): 701–718.
Blanc N., Hauchard D., Audibert L. et Ar Gall E., 2011. Radical-scavenging capacity of
phenol fractions in the brown seaweed Ascophyllum nodosum: an electrochemical approach".
Talanta, 84: 513.
Boell E.J., 1955. The invertebrates: Echinodermata. The Coelomate Bilateria. Editions
McGraw-Hill, New York.
Boumediene H. et Bouras D., 2014. First observation of the macrozoobenthos biodiversity
of Oran coastal area, Algeria. Biodiversity and Environmental Sciences, 5: 625–637.
Bourvelec C., Hauchard D., Darchen A., Burgot J.-L. et Abasq, M.-L., 2008.Validation of
a new method using the reactivity of electrogenerated superoxide radical in the antioxidant
capacity determination of flavonoids. Talanta, 75: 1098–1103.
Boon C. S., McClements D., Weiss J. et A Decker, E., 2010 . Factors Influencing the
Chemical Stability of Carotenoids in Foods. Critical Reviews in Food Science and Nutrition,
50(6): 515–532.
Bozkurt H. et Icier F., 2010. Ohmic cooking of ground beef: Effects on quality. Journal of
Food Engineering, 96(4): 481–490.