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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.

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing. Tabite Rabab, Lemrhamed Abdelilah, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard, El Khasmi Mohammed. 2019. Emirates Journal of Food and Agriculture, 31 (11) : 874-883.

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.