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プロフィール詳細
Dr. Bachir B.に依頼
Algeria
Freelance biochemistry, medical sciences with 06+ years experience in scientific research
プロフィール概要
専門分野
サービス
Writing
Clinical Trial Documentation,
Medical Writing,
Non-Medical Regulatory Writing,
Technical Writing,
Copywriting
Research
Gap Analysis,
Gray Literature Search,
Systematic Literature Review
Data & AI
Statistical Analysis
Product Development
Product Validation
職務経験
Scientists
University of Ghardaia
12月 2018 - 現在
University of Ghardaia
9月 2018 - 現在 ![]()
Guest Researcher
Leibniz-Institut für Polymerforschung
8月 2025 - 10月 2025
Medical Sales Representative
Abbott Laboratories
8月 2011 - 6月 2014
Medical Sales Representative
Hikma pharmaceutical
3月 2008 - 5月 2011
Trainee in Drug Delivery
Private pharmacy
1月 2007 - 3月 2008
Laboratory Technician
Hospital of Guerrara
11月 2004 - 11月 2005
学歴
PhD, Biochemistry
University of Tiaret
1月 2019 - 7月 2023
Ph.D. (Biology sciences)
Université IBN Khaldoun Tiaret
1月 2019 - 7月 2023 ![]()
Master in biochemistry
University of Ghardaia
9月 2015 - 6月 2017
Bachelor’s in Biological sciences
University of Ghardaia
9月 2012 - 6月 2015
Bachelor of Applied Science
University USTHB
9月 1999 - 6月 2002
認定資格
出版物
JOURNAL ARTICLE
Khane, Y., Albukhaty, S., Sulaiman, G.M., Fennich, F., Bensalah, B., Hafsi, Z., Aouf, M., Amar, Z.H., Aouf, D., Al-kuraishy, H.M., et al.(2024). Fabrication, characterization and application of biocompatible nanocomposites: A review . European Polymer Journal. 214.
Bensalah, B., Acem, K., Bensalah, B., Acem, K.(2022). Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and evaluation of their emulsifying properties,Primjena spektroskopskih metoda XRD, XPS i SEM u karakterizaciji kazeina devinog mlijeka koaguliranog djelovanjem kiselina i enzima te u određivanju utjecaja koagulacije na njegovu sposobnost emulgiranja . Mljekarstvo. 72. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 161-171.
Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and evaluation of their emulsifying properties.