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Blood, milk and meat vitamin D in the dromedary camel. El Khasmi Mohammed, Faye Bernard. 2019. Iranian Journal of Applied Animal Science, 9 (4) : 585-595.

Relationship between 25-Hydroxyvitamin D content and quality characteristics and lipid oxidation in raw and cooked camel meat during cold storage. Tabite Rabab, Lemrhamed Abdelilah, El Khasmi Mohammed, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard. 2019. Journal of Agriculture and Life Sciences, 6 (2) : 9-17.

Effect of postmortem ageing on quality parameters, contents of proteins, lipids and 25-hydroxyvitamin D and oxidative stability in the camel meat during cold storage. Tabite Rabab, Barka Kaoutar, Farh Mohamed, Riad Fouad, El Abbadi Najia, Tahri Elhassane, Belhouari Abderrahmane, Faye Bernard, El Khasmi Mohammed. 2018. Journal of Agricultural Science and Technology. A, 8 (5) : 323-332.

Impact of cooking and refrigerated storage on 25-hydroxyvitamin D levels, quality characteristics and lipid peroxidation of the camel meat. El Khasmi Mohammed, Tabite Rabab, Farh Mohamed, El Abbadi Najia, Riad Fouad, Tahri El Hassan, Abouhafs Rachid, Faye Bernard. 2018. In : Recent advances in camelids biology, health and production : Proceedings of the 5th conference ISOCARD 2018. Sghiri Abdelmalek (ed.), Kichou Faouzi (ed.). Laâyoune : ISOCARD, 331-333. ISBN 978-9920-36-565-9 Conference of the international society of camelid research and development ISOCARD 2018. 5, Laâyoune, Maroc, 12 Novembre 2018/15 Novembre 2018.