1. Manufacture and characteristics of the traditional Algerian ripened Bouhezza cheese;Aissaoui Zitoun;Journal of Food Agriculture and Environment,2011
2. Microscopy of a goatskin bag cheese “Bouhezza”;Aissaoui Zitoun,2017
3. Use of smart nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese “Bouhezza”;Aissaoui Zitoun;Emirates Journal of Food and Agriculture,2016
4. Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags;Aissaoui Zitoun;Journal of Food Agriculture and Environment,2012
5. Effect of feeding goats with leguminous shrubs (Chamaecytisus proliferus ssp. palmensis and Bituminaria bituminosa) on milk and cheese properties;Álvarez Ríos;Journal of Applied Animal Research,2018