Zobrazeno 1 - 10 of 896 pro vyhledávání: '"Bouzouita, N."'
1
Akademický článek
Chemical Characterization and Biological Activities Evaluation of Myrtus communis L. Essential Oil Extraction By-Product towards Circular Economy and Sustainability.
Autor: Abdessemed M; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Bouacida S; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Turki M; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Ben Haj Koubaier H; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Omrani S; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Allouache R; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Bouzouita N; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia., Karoui R; University of Artois, University of Lille, University of Littoral Côte d'Opale, University of Picardie Jules Verne, University of Liège, INRAE, JUNIA, UMR-T 1158, BioEcoAgro, F-62300 Lens, France., Snoussi A; Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, LR21AGR04, 58 Avenue Alain Savary, Tunis 1003, Tunisia.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Jul 13; Vol. 13 (14). Date of Electronic Publication: 2024 Jul 13.
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2
Akademický článek
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3
Akademický článek
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4
Akademický článek
Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt.
Autor: Essaidi I; Research Laboratory Agrobiodiversity and Ecotoxicology, High Agronomic Institute of Chott Meriam, University of Sousse, B.P 47, 4042 Chott Meriam, Tunisia., Chouaibi M; Food Engineering and Basic Science Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia., Haj Koubaier H; Food Technology Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia., Bouacida S; Food Technology Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia., Snoussi A; Food Technology Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia., Abassi Y; Food Technology Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia., Bouzouita N; Food Technology Department, Higher School of Food Industries, University of Carthage, 58, Alain Savary Street, 1003 Elkhadhra City, Tunisia.
Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Nov; Vol. 60 (11), pp. 2835-2845. Date of Electronic Publication: 2023 Aug 07.
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6
Akademický článek
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7
Akademický článek
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8
Akademický článek
Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars.
Autor: Khemakhem M; Higher School of Food Industries of Tunis, Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Faculty of Sciences of Tunis, Carthage University, Tunis, 1003, Tunisia., Zarroug Y; National Institute of Agronomic Research of Tunisia, Tunis, 2049, Tunisia., Jabou K; National Oil Office, Oil quality control laboratory, Tunis, 1001, Tunisia., Selmi S; Centre de Biotechnologie de Borj Cédria, Tunis, 1001, Tunisia., Bouzouita N; Higher School of Food Industries of Tunis, Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Faculty of Sciences of Tunis, Carthage University, Tunis, 1003, Tunisia.
Publikováno v: Journal of food science [J Food Sci] 2021 Mar; Vol. 86 (3), pp. 852-859. Date of Electronic Publication: 2021 Feb 13.
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9
Akademický článek
Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation.
Autor: Snoussi A; Food Technology Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia. Electronic address: ahmedsnoussi.esiat@yahoo.com., Chouaibi M; Food Engineering and Basic Science Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia., Ben Haj Koubaier H; Food Technology Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia; Laboratory of Organic and Structural Chemistry, Faculty of Sciences of Tunis, University El Manar, 2092 Tunis, Tunisia., Bouzouita N; Food Technology Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunisia; Laboratory of Organic and Structural Chemistry, Faculty of Sciences of Tunis, University El Manar, 2092 Tunis, Tunisia.
Publikováno v: Meat science [Meat Sci] 2022 Jun; Vol. 188, pp. 108785. Date of Electronic Publication: 2022 Mar 06.
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10
Akademický článek
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties.
Autor: Kahlaoui M; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy.; Innovation and Valorisation Laboratory for a Sustainable Food Industry, Higher School of Food Industries, Tunis 1003, Tunisia., Bertolino M; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Barbosa-Pereira L; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy.; Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15705 Santiago de Compostela, Spain., Ben Haj Kbaier H; Innovation and Valorisation Laboratory for a Sustainable Food Industry, Higher School of Food Industries, Tunis 1003, Tunisia.; Laboratory of Structural Organic Chemistry, Synthesis and Physico-Chemical Analysis, University of Tunis El-Manar, Tunis 1068, Tunisia., Bouzouita N; Innovation and Valorisation Laboratory for a Sustainable Food Industry, Higher School of Food Industries, Tunis 1003, Tunisia.; Laboratory of Structural Organic Chemistry, Synthesis and Physico-Chemical Analysis, University of Tunis El-Manar, Tunis 1068, Tunisia., Zeppa G; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Mar 08; Vol. 11 (6). Date of Electronic Publication: 2022 Mar 08.
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