Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Faouzia Mahjoub Haddada"'
Autor:
Leila Abaza, Nabil Ben Youssef, Hédia Manai, Faouzia Mahjoub Haddada, Kaouther Methenni, Mokhtar Zarrouk
Publikováno v:
Grasas y Aceites, Vol 62, Iss 1, Pp 96-104 (2011)
The aim of this study was to investigate the influence of the solvent type on the extraction of phenolics and the antioxidant properties of the extracts obtained from Chétoui olive leaves. Extraction was conducted at room temperature using four solv
Externí odkaz:
https://doaj.org/article/322dc7cd475b4cfdb5ac17cf7616750a
Autor:
Houda Mejri, Ines Ouerghemi, Wissem Aidi Wannes, Faouzia Mahjoub Haddada, Nizar Tlili, Majdi Hammami, Catherine Dussault, Karl Girad-La Lancette, André Pichette, Jean Legault, Moufida Saidani-Tounsi
Publikováno v:
International Journal of Environmental Health Research. :1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c115f32c0ac8a7792df8ebe3fab4b167
https://doi.org/10.1080/09603123.2022.2115469
https://doi.org/10.1080/09603123.2022.2115469
Autor:
Faten Zaouay, Moufida Saidani Tounsi, Faouzia Mahjoub Haddada, Faten Boussaa, Marwa Brahem, Messaoud Mars
Publikováno v:
International Journal of Fruit Science
International Journal of Fruit Science, Taylor & Francis, 2020, 20 (sup3), pp.S1959-S1968. ⟨10.1080/15538362.2020.1839625⟩
International Journal of Fruit Science, Taylor & Francis, 2020, 20 (sup3), pp.S1959-S1968. ⟨10.1080/15538362.2020.1839625⟩
International audience; The present study was conducted to determine the composition of pomegranate seed oils according to fruit cracking and maturity stage. Quality attributes and fatty acid profile of seed oils of intact and cracked fruits from two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442ad891171fcfda651012c86682835c
https://doi.org/10.1080/15538362.2020.1839625
https://doi.org/10.1080/15538362.2020.1839625
Autor:
Hédia Manai, Nabil Ben Youssef, Mokhtar Zarrouk, Kaouther Methenni, Faouzia Mahjoub Haddada, Leila Abaza
Publikováno v:
Grasas y Aceites, Vol 62, Iss 1, Pp 96-104 (2011)
Grasas y Aceites; Vol. 62 No. 1 (2011); 96-104
Grasas y Aceites; Vol. 62 Núm. 1 (2011); 96-104
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 62 No. 1 (2011); 96-104
Grasas y Aceites; Vol. 62 Núm. 1 (2011); 96-104
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The aim of this study was to investigate the influence of the solvent type on the extraction of phenolics and the antioxidant properties of the extracts obtained from Chétoui olive leaves. Extraction was conducted at room temperature using four solv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7243294c1a7a0da2bedccae6ee151f6f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1305/1303
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1305/1303
Autor:
Luisette Lizzani Cuvelier, Mokhtar Zarrouk, Xavier Fernandez, Faouzia Mahjoub Haddada, Dhouha Krichène
Publikováno v:
International Journal of Food Science & Technology. 45:944-950
Summary In this work, the volatile profiles of four Tunisian virgin olive oils were established by headspace-solid phase microextraction and gas chromatography, using flame ionisation and mass spectrometer detectors. More than eighty compounds were i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b31dc6fbd4106f6ace75c8340846d96c
https://doi.org/10.1111/j.1365-2621.2010.02225.x
https://doi.org/10.1111/j.1365-2621.2010.02225.x
Autor:
Faouzia Mahjoub Haddada, Hédia Manai, Mokhtar Zarrouk, Emilio Osorio, Douja Daoud, Imen Oueslati, Jacinto Sánchez
Publikováno v:
Food Science and Technology International. 15:5-13
The aim of this work was to study some of the chemical characteristics of virgin olive oils produced by three varieties grown in Tataouine (south of Tunisia). The oil samples studied were characterized by high levels of oleic acid (470%) and relative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4aa38bb80c7138a7550801f4716950c
https://doi.org/10.1177/1082013208101024
https://doi.org/10.1177/1082013208101024
Autor:
Ahmed Trigui, Hédia Manai, Mokhtar Zarrouk, Wael Taamalli, Faouzia Mahjoub Haddada, Imen Oueslati
Publikováno v:
Scopus-Elsevier
SUMMARYSfax Province is one of the most important olive oil-producing regions in Tunisia, where plantations consist entirely of the cultivar ‘Chemlali’. The fatty acid composition of ‘Chemlali’ olive oil is characterised by having relatively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba28cc1ad27a586e3373a7b07748c78f
https://doi.org/10.1080/14620316.2009.11512497
https://doi.org/10.1080/14620316.2009.11512497
Autor:
Faouzia Mahjoub Haddada, Imen Oueslati, Dhouha Krichène, Hédia Manai, Mokhtar Zarrouk, Douja Daoud
Publikováno v:
European Journal of Lipid Science and Technology. 110:905-913
The characterization of virgin olive oils from six Tunisian cultivars, namely Chetoui, Ain Jarboua, Jarboui, Regregui, Rekhami and Neb Jmel, grown in Nebeur (a region of the Kef) was carried out. These cultivars dominate their natural habitats, but w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45325d240f9a17f165c34c6391ea7657
https://doi.org/10.1002/ejlt.200700251
https://doi.org/10.1002/ejlt.200700251
Publikováno v:
Scientia Horticulturae. 115:252-260
Volatile composition of virgin olive oil (VOO) from six Tunisian new cultivars was evaluated using headspace solid-phase microextraction method coupled to GC–MS and GC–FID. Various chemical classes were identified such as aldehydes, alcohols, est
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dac9c878f20a52f0fb11636a605cf34e
https://doi.org/10.1016/j.scienta.2007.10.011
https://doi.org/10.1016/j.scienta.2007.10.011
Autor:
Wael Taamalli, Bechir Baccouri, Wissem Zarrouk, Xavier Fernandez, Louisette Lizzani-Cuvelier, Imen Oueslati, Faouzia Mahjoub Haddada, Mokhtar Zarrouk, Douja Daoud
Publikováno v:
European Journal of Lipid Science and Technology. 110:81-88
Fruits from three Tunisian cultivars of Olea europea L. grown in the southeast of Tunisia were harvested at the maturity stage of ripeness and immediately processed with a laboratory mill. There are as yet no data on the chemical composition of virgi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ab7bedea3bcd43ee0f73512df873ad0
https://doi.org/10.1002/ejlt.200700085
https://doi.org/10.1002/ejlt.200700085