Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Moufida Chaari"'
Autor:
Moufida Chaari, Sarra Akermi, Khaoula Elhadef, Monia Ennouri, Lobna Jlaiel, Mohamed Ali Mosrati, Lotfi Mellouli, Walid Elfalleh, Theodoros Varzakas, Slim Smaoui
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e39784- (2024)
Given consumers', environmental and sustainability apprehensions, the meat industry investigated the natural colorant resources. As proof, betalain, Opuntia stricta peels (OSP) pigment, is premeditated in the meat industry. Here, OSP betalains were q
Externí odkaz:
https://doaj.org/article/b86616e1b9894ead90d705e4971c31c8
Autor:
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, Theodoros Varzakas, Asli Can Karaca, Seid Mahdi Jafari
Publikováno v:
Molecules, Vol 29, Iss 11, p 2431 (2024)
An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect t
Externí odkaz:
https://doaj.org/article/e0ababae082c4a7abd011db35e2b36eb
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 182 (2024)
Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologie
Externí odkaz:
https://doaj.org/article/fcac07d7d4af4a9dbd524d2a4f4f31d7
Autor:
Sarra Akermi, Moufida Chaari, Khaoula Elhadef, Mariam Fourati, Ahlem Chakchouk Mtibaa, Sofia Agriopoulou, Slim Smaoui, Lotfi Mellouli
Publikováno v:
Foods, Vol 13, Iss 6, p 965 (2024)
During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathoge
Externí odkaz:
https://doaj.org/article/44d40162615d409b9b547e58da83ed6b
Autor:
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, Boutheina Ben Akacha, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Tanmay Sarkar, Mohammad Ali Shariati, Maksim Rebezov, Slim Abdelkafi, Lotfi Mellouli, Slim Smaoui
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2095 (2022)
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films
Externí odkaz:
https://doaj.org/article/bfb9f47115624bd683c32522f672cb87
Autor:
Sarra Akermi, Slim Smaoui, Khaoula Elhadef, Mariam Fourati, Nacim Louhichi, Moufida Chaari, Ahlem Chakchouk Mtibaa, Aissette Baanannou, Saber Masmoudi, Lotfi Mellouli
Publikováno v:
Molecules, Vol 27, Iss 9, p 2630 (2022)
Nowadays, increasing interest has recently been given to the exploration of new food preservatives to avoid foodborne outbreaks or food spoilage. Likewise, new compounds that substitute the commonly used synthetic food preservatives are required to r
Externí odkaz:
https://doaj.org/article/70d6168932e54527a88767b726a489b3
Autor:
Ichraf Chérif, Fatma Mbarek, Fatma Ezzahra Majdoub, Slim Smaoui, Khaoula Elhadef, Moufida Chaari, Patricia de la Presa, Salah Ammar
Publikováno v:
Reaction Kinetics, Mechanisms and Catalysis. 135:2719-2734
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4aa0290510e44b29edecee3418ca76e
https://doi.org/10.1007/s11144-022-02285-9
https://doi.org/10.1007/s11144-022-02285-9
Autor:
Sarra Akermi, Slim Smaoui, Mariam Fourati, Khaoula Elhadef, Moufida Chaari, Ahlem Chakchouk Mtibaa, Lotfi Mellouli
Publikováno v:
BioMed Research International. 2022:1-20
Questions have been raised apropos the emerging problem of microbial resistance, which may pose a great hazard to the human health. Among biosafe compounds are essential oils which captured consumer draw due to their multifunctional properties compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3181895a87ae397026e66f14e55c1e7
https://doi.org/10.1155/2022/3368883
https://doi.org/10.1155/2022/3368883
Autor:
Moufida Chaari, Sarra Akermi, Khaoula Elhadef, Karim Ennouri, Hajer Ben Hlima, Mariam Fourati, Ahlem Chakchouk-Mtibaa, Tanmay Sarka, Mohammed Ali Shariati, Lotfi Mellouli, Slim Smaoui
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2728c3b1728453706cbdd7b2ed0b9c8
https://doi.org/10.1007/s13399-022-03140-6
https://doi.org/10.1007/s13399-022-03140-6