Harizi, N., Haffani, Y. Z., Zouari, A., Madureira, J., Ayadi, M., Cabo Verde, S., & Boudhrioua, N. (2025). E-beam Irradiated Freeze-Dried Whey Fractions and Skimmed Camel and Cow Milk: Solubility, Water Holding Capacity, Microstructure and In Vitro α-amylase and α-glucosidase Inhibitory Activities. Food and Bioprocess Technology. doi:10.1007/s11947-025-03828-3 |
Lajnaf, R., Attia, H., & Ayadi, M. (December 2024). A review of camel β-casein: From purification processes, to bioactivity and techno-functionality. Food Bioscience, 62, 105060. doi:10.1016/j.fbio.2024.105060 |
Harizi, N., Zouari, A., Rokbeni, N., Ben Zid, M., M'hiri, N., Salem, A., Ayadi, M., & Boudhrioua, N. (10 January 2024). Amino acids and protein profiles of defatted camel and cow milk fractions: correlation with their in vitro antioxidant and antidiabetic activities. Frontiers in Nutrition, 10, 1295878. doi:10.3389/fnut.2023.1295878 |
Samet Bali, O., Felfoul, I., Lajnef, R., Attia, H., & Ayadi, M. (2024). Study of Natural Starter Culture of Lactic Acid Bacteria in fermented Tunisian milk "Rayeb". International Journal of Agricultural and Food Science. |
Samet Bali, O., Lajnef, R., Felfoul, I., Attia, H., & Ayadi, M. (2024). Detection of Escherichia coli in unpasteurized raw Milk. International Journal of Agricultural and Food Science. |
Zouari, S., Zouari, N., Fakhfakh, N., Bougatef, A., Ayadi, M., & Neffati, M. (2024). Chemical composition and biological activities of a new essential oil chemotype of Tunisian Artemisia herba alba Asso. Journal of Medicinal Plant Research. doi:10.5897/JMPR09.506 |
Harizi, N., Madureira, J., Haffani, Y. Z., Zouari, A., Ayadi, M., Verde, S. C., & Boudhrioua, N. (October 2023). E-beam irradiation of defatted liquid camel and cow milk fractions: Antiproliferative, antidiabetic and antioxidant activities. Innovative Food Science and Emerging Technologies, 89, 103457. doi:10.1016/j.ifset.2023.103457 |
Lajnaf, R., Feki, S., Ben Ameur, S., Attia, H., Kammoun, T., Ayadi, M., & Masmoudi, H. (August 2023). Recent advances in selective allergies to mammalian milk proteins not associated with Cow's Milk Proteins Allergy. Food and Chemical Toxicology, 178, 113929. doi:10.1016/j.fct.2023.113929 |
Lajnaf, R., Feki, S., Ben Ameur, S., Attia, H., Kammoun, T., Ayadi, M., & Masmoudi, H. (June 2023). Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction. International Dairy Journal, 141, 105624. doi:10.1016/j.idairyj.2023.105624 |
Lajnaf, R., Attia, H., & Ayadi, M. (April 2023). Technological properties and biological activities of camel α-lactalbumin – A review. International Dairy Journal, 139, 105563. doi:10.1016/j.idairyj.2022.105563 |
Harizi, N., Madureira, J., Zouari, A., Ayadi, M., Cabo Verde, S., & Boudhrioua, N. (March 2023). Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes, 11 (3), 897. doi:10.3390/pr11030897 |
Dammak, M., Ben Hlima, H., Smaoui, S., Fendri, I., Michaud, P., Ayadi, M., & Abdelkafi, S. (October 2022). Conception of an environmental friendly O/W cosmetic emulsion from microalgae. Environmental Science and Pollution Research, 29 (49), 73896 - 73909. doi:10.1007/s11356-022-20824-8 |
Lajnaf, R., Picart-Palmade, L., Attia, H., Marchesseau, S., & Ayadi, M. (May 2022). Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins. Food Hydrocolloids, 126, 107470. doi:10.1016/j.foodhyd.2021.107470 |
Ellouze, M., Vial, C., Attia, H., & Ayadi, M. (15 December 2021). Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein. Food Chemistry, 365, 130421. doi:10.1016/j.foodchem.2021.130421 |
Lajnaf, R., Attia, H., & Ayadi, M. (November 2021). Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate. Journal of Dairy Research, 88 (4), 440 - 444. doi:10.1017/S0022029921000893 |
Trigui, I., Yaich, H., Sila, A., Cheikh-Rouhou, S., Krichen, F., Bougatef, A., Attia, H., & Ayadi, M. (August 2021). Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates. Journal of Food Measurement and Characterization, 15 (4), 3491 - 3500. doi:10.1007/s11694-021-00935-5 |
Ammar, I., Gharsallah, H., Ben Brahim, A., Attia, H., Ayadi, M., Hadrich, B., & Felfoul, I. (01 May 2021). Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology. Food Chemistry, 343, 128457. doi:10.1016/j.foodchem.2020.128457 |
Lajnaf, R., Gharsallah, H., Attia, H., & Ayadi, M. (April 2021). Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. LWT - Food Science and Technology, 140, 110842. doi:10.1016/j.lwt.2020.110842 |
Mtibaa, I., Zouari, A., Purcaro, G., Attia, H., Ayadi, M., & Danthine, S. (2021). Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration. Food and Bioproducts Processing, 127, 435–442. doi:10.1016/j.fbp.2021.03.016 |
Zouari, A., Lajnaf, R., Lopez, C., Schuck, P., Attia, H., & Ayadi, M. (January 2021). Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders. Journal of Food Science, 86 (1), 103-111. doi:10.1111/1750-3841.15550 |
Lajnaf, R., Gharsallah, H., Jridi, M., Attia, H., & Ayadi, M. (15 December 2020). Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin. International Journal of Biological Macromolecules, 165 (Pt A), 205-213. doi:10.1016/j.ijbiomac.2020.09.201 |
Zouari, A., Briard-Bion, V., Gaucheron, F., Schuck, P., Gaiani, C., Triki, M., Attia, H., & Ayadi, M. (15 December 2020). Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chemistry, 333, 127514. doi:10.1016/j.foodchem.2020.127514 |
Zouari, A., Mtibaa, I., Triki, M., Jridi, M., Zidi, D., Attia, H., & Ayadi, M. (August 2020). Effect of spray-drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach. International Journal of Dairy Technology, 73 (3), 616 - 624. doi:10.1111/1471-0307.12690 |
Mtibaa, I., Purcaro, G., Attia, H., Ayadi, M., & Danthine, S. (June 2020). Characteristics and processing challenges of camel milk cream. Inform magazine, 31 (6), 24-26. doi:10.21748/inform.06.2020.24 |
Zouari, A., Briard-Bion, V., Schuck, P., Gaucheron, F., Delaplace, G., Attia, H., & Ayadi, M. (June 2020). Changes in physical and biochemical properties of spray dried camel and bovine milk powders. LWT - Food Science and Technology, 128, 109437. doi:10.1016/j.lwt.2020.109437 |
Ellouze, M., Lajnaf, R., Zouari, A., Attia, H., Ayadi, M., & Vial, C. (May 2020). Camel α-lactalbumin at the oil-water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties. Colloids and Surfaces. B, Biointerfaces, 189, 110654. doi:10.1016/j.colsurfb.2019.110654 |
Lajnaf, R., Zouari, A., Trigui, I., Attia, H., & Ayadi, M. (May 2020). Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. International Dairy Journal, 104, 104643. doi:10.1016/j.idairyj.2020.104643 |
Lajnaf, R., Trigui, I., Samet-Bali, O., Attia, H., & Ayadi, M. (March 2020). Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys. Journal of Food Engineering, 268, 109741. doi:10.1016/j.jfoodeng.2019.109741 |
Zouari, A., Schuck, P., Gaucheron, F., Triki, M., Delaplace, G., Gauzelin-Gaiani, C., Lopez, C., Attia, H., & Ayadi, M. (2020). Microstructure and chemical composition of camel and cow milk powders’ surface. LWT - Food Science and Technology, 117, 108693. doi:10.1016/j.lwt.2019.108693 |
Ellouze, M., Vial, C., Attia, H., & Ayadi, M. (December 2019). Camel α−lactalbumin at the oil−water interface: Effect of pH and heat treatment on the structure, surface characteristics and emulsifying properties. LWT - Food Science and Technology, 116, 108550. doi:10.1016/j.lwt.2019.108550 |
Barkallah, M., Atitallah, A. B., Hentati, F., Dammak, M., Hadrich, B., Fendri, I., Ayadi, M., Michaud, P., & Abdelkafi, S. (June 2019). Effect of Spirulina platensis biomass with high polysaccharides content on quality attributes of common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) fish burgers. Applied Sciences, 9 (11), 2197. doi:10.3390/app9112197 |
Atitallah, A. B., Hentati, F., Dammak, M., Hadrich, B., Fendri, I., Ayadi, M., Michaud, P., Abdelkafi, S., & Barkallah, M. (May 2019). Effect of microalgae incorporation on quality characteristics and functional and antioxidant capacities of ready-to-eat fish burgers made from common carp (Cyprinus carpio). Applied Sciences, 9 (9), 1830. doi:10.3390/app9091830 |
Zidi, D., Gharsallaoui, A., Dupas-Farrugia, C., Attia, H., & Ayadi, M. (01 May 2019). Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin. International Journal of Biological Macromolecules, 128, 347-353. doi:10.1016/j.ijbiomac.2018.12.244 |
Trigui, I., Zarai, Z., Chevance, S., Cheikh-Rouhou, S., Attia, H., & Ayadi, M. (01 April 2019). Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. International Journal of Biological Macromolecules, 126, 454-465. doi:10.1016/j.ijbiomac.2018.12.198 |
Khemakhem, I., Fuentes, A., Lerma-García, M. J., Ayadi, M., Bouaziz, M., & Barat, J. M. (March 2019). Olive leaf extracts for shelf life extension of salmon burgers. Food Science and Technology International, 25 (2), 91-100. doi:10.1177/1082013218795816 |
Khemakhem, M., Attia, H., & Ayadi, M. (February 2019). The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel. Food Hydrocolloids, 87, 11 - 19. doi:10.1016/j.foodhyd.2018.07.041 |
Zouari, A., Perrone, Í. T., Schuck, P., Gaucheron, F., Dolivet, A., Attia, H., & Ayadi, M. (2019). Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder. Drying Technology, 37 (13), 1615 - 1624. doi:10.1080/07373937.2018.1526189 |
Zouari, A., Marchesseau, S., Chevalier-Lucia, D., Raffard, G., Ayadi, M., & Picart-Palmade, L. (June 2018). Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring. International Dairy Journal, 81, 95 - 103. doi:10.1016/j.idairyj.2018.01.009 |
Khemakhem, B., Smaoui, S., El Abed, H., Fendri, I., Hammami, H., & Ayadi, M. (March 2018). Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds. 3 Biotech, 8 (3), 174. doi:10.1007/s13205-018-1197-z |
Lajnaf, R., Picart-Palmade, L., Cases, E., Attia, H., Marchesseau, S., & Ayadi, M. (01 February 2018). The foaming properties of camel and bovine whey: The impact of pH and heat treatment. Food Chemistry, 240, 295-303. doi:10.1016/j.foodchem.2017.07.064 |
Abid, M., Yaich, H., Hidouri, H., Attia, H., & Ayadi, M. (15 January 2018). Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239, 1047-1054. doi:10.1016/j.foodchem.2017.07.006 |
Khemakhem, I., Abdelhedi, O., Trigui, I., Ayadi, M., & Bouaziz, M. (January 2018). Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves. International Journal of Biological Macromolecules, 106, 425-432. doi:10.1016/j.ijbiomac.2017.08.037 |
Abdelmalek, B. E., Sila, A., Haddar, A., Bougatef, A., & Ayadi, M. (November 2017). β-Chitin and chitosan from squid gladius: Biological activities of chitosan and its application as clarifying agent for apple juice. International Journal of Biological Macromolecules, 104 (Pt A), 953-962. doi:10.1016/j.ijbiomac.2017.06.107 |
Triki, M., Khemakhem, I., Trigui, I., Ben Salah, R., Jaballi, S., Ruiz-Capillas, C., Ayadi, M., Attia, H., & Besbes, S. (November 2017). Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. Meat Science, 133, 194-203. doi:10.1016/j.meatsci.2017.07.005 |
Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M., Fendri, I., Attia, H., & Abdelkafi, S. (October 2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT - Food Science and Technology, 84, 323 - 330. doi:10.1016/j.lwt.2017.05.071 |
Abid, M., Yaich, H., Cheikhrouhou, S., Khemakhem, I., Bouaziz, M., Attia, H., & Ayadi, M. (August 2017). Antioxidant properties and phenolic profile characterization by LC-MS/MS of selected Tunisian pomegranate peels. Journal of Food Science and Technology, 54 (9), 2890-2901. doi:10.1007/s13197-017-2727-0 |
Lajnaf, R., Picart-Palmade, L., Attia, H., Marchesseau, S., & Ayadi, M. (01 August 2017). The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk. Colloids and Surfaces. B, Biointerfaces, 156, 55-61. doi:10.1016/j.colsurfb.2017.05.002 |
Lajnaf, R., Picart-Palmade, L., Attia, H., Marchesseau, S., & Ayadi, M. (01 March 2017). Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface. Colloids and Surfaces. B, Biointerfaces, 151, 287-294. doi:10.1016/j.colsurfb.2016.12.010 |
Felfoul, I., Jardin, J., Gaucheron, F., Attia, H., & Ayadi, M. (01 February 2017). Proteomic profiling of camel and cow milk proteins under heat treatment. Food Chemistry, 216, 161-9. doi:10.1016/j.foodchem.2016.08.007 |
Abid, M., Cheikhrouhou, S., Renard, C. M. G. C., Bureau, S., Cuvelier, G., Attia, H., & Ayadi, M. (15 January 2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 215, 318-25. doi:10.1016/j.foodchem.2016.07.181 |
Abid, M., Cheikhrouhou, S., Cuvelier, G., Leverrier, C., Renard, C. M. G. C., Attia, H., & Ayadi, M. (2017). Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH. Food Hydrocolloids, 62, 174 - 181. doi:10.1016/j.foodhyd.2016.08.008 |
Fakhfakh, N., Jdir, H., Jridi, M., Rateb, M., Belbahri, L., Ayadi, M., Nasri, M., & Zouari, N. (2017). The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT - Food Science and Technology, 75, 656 - 662. doi:10.1016/j.lwt.2016.10.015 |
Khemakhem, I., Ahmad-Qasem, M. H., Catalán, E. B., Micol, V., García-Pérez, J. V., Ayadi, M., & Bouaziz, M. (January 2017). Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range. Ultrasonics Sonochemistry, 34, 466-473. doi:10.1016/j.ultsonch.2016.06.010 |
Khemakhem, I., Gargouri, O. D., Dhouib, A., Ayadi, M., & Bouaziz, M. (2017). Oleuropein rich extract from olive leaves by combining microfiltration, ultrafiltration and nanofiltration. Separation and Purification Technology, 172, 310 - 317. doi:10.1016/j.seppur.2016.08.003 |
Abid, M., Renard, C. M. G. C., Watrelot, A. A., Fendri, I., Attia, H., & Ayadi, M. (December 2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. International Journal of Biological Macromolecules, 93 (Pt A), 186-194. doi:10.1016/j.ijbiomac.2016.08.033 |
Felfoul, I., Beaucher, E., Cauty, C., Attia, H., Gaucheron, F., & Ayadi, M. (August 2016). Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition. Food and Bioprocess Technology, 9 (8), 1268 - 1275. doi:10.1007/s11947-016-1714-1 |
Abdelmalek, B. E., Gómez-Estaca, J., Sila, A., Martinez-Alvarez, O., Gómez-Guillén, M. C., Chaabouni-Ellouz, S., Ayadi, M., & Bougatef, A. (2016). Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT - Food Science and Technology, 65, 924 - 931. doi:10.1016/j.lwt.2015.09.024 |
Abdelmalek, B. E., Driss, D., Kallel, F., Guargouri, M., Missaoui, H., Chaabouni, S. E., Ayadi, M., & Bougatef, A. (December 2015). Effect of xylan oligosaccharides generated from corncobs on food acceptability, growth performance, haematology and immunological parameters of Dicentrarchus labrax fingerlings. Fish Physiology and Biochemistry, 41 (6), 1587-96. doi:10.1007/s10695-015-0110-5 |
Jridi, M., Souissi, N., Salem, M. B., Ayadi, M., Nasri, M., & Azabou, S. (01 December 2015). Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chemistry, 188, 8-15. doi:10.1016/j.foodchem.2015.04.107 |
Jridi, M., Abdelhedi, O., Souissi, N., Kammoun, M., Nasri, M., & Ayadi, M. (19 August 2015). Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Food Bioscience, 12, 67 - 72. doi:10.1016/j.fbio.2015.07.007 |
Felfoul, I., Lopez, C., Gaucheron, F., Attia, H., & Ayadi, M. (August 2015). Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments. Food and Bioprocess Technology, 8 (8), 1771 - 1778. doi:10.1007/s11947-015-1529-5 |
Khemakhem, I., Yaiche, C., Ayadi, M., & Bouaziz, M. (30 May 2015). Impact of aromatization by Citrus limetta and Citrus sinensis peels on olive oil quality, chemical composition and heat stability. Journal of the American Oil Chemists' Society, 92 (5), 701 - 708. doi:10.1007/s11746-015-2636-1 |
Abdelmalek, B. E., Sila, A., Krichen, F., Karoud, W., Martinez-Alvarez, O., Ellouz-Chaabouni, S., Ayadi, M., & Bougatef, A. (January 2015). Sulfated polysaccharides from Loligo vulgaris skin: potential biological activities and partial purification. International Journal of Biological Macromolecules, 72, 1143-51. doi:10.1016/j.ijbiomac.2014.09.041 |
Ben Halima, N., Borchani, M., Fendri, I., Khemakhem, B., Gosset, D., Baril, P., Pichon, C., Ayadi, M., & Abdelkafi, S. (January 2015). Optimised amylases extraction from oat seeds and its impact on bread properties. International Journal of Biological Macromolecules, 72, 1213-21. doi:10.1016/j.ijbiomac.2014.10.018 |
Felfoul, I., Lopez, C., Gaucheron, F., Attia, H., & Ayadi, M. (2015). A laboratory investigation of cow and camel whey proteins deposition under different heat treatments. Food and Bioproducts Processing, 96, 256 - 263. doi:10.1016/j.fbp.2015.09.002 |
Msaddak, L., Siala, R., Fakhfakh, N., Ayadi, M., Nasri, M., & Zouari, N. (2015). Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies. International Journal of Food Sciences and Nutrition, 66 (8), 851-7. doi:10.3109/09637486.2015.1095862 |
Samet-Bali, , Felfoul, I., Lajnaf, R., Attia, H., & Ayadi, M. (2015). Hygienic quality of “Rayeb”, a traditional Tunisian fermented cow’s milk. International Food Research Journal, 23 (1), 366-369. |
Jridi, M., Lassoued, I., Nasri, R., Ayadi, M., Nasri, M., & Souissi, N. (2014). Characterization and potential use of cuttlefish skin gelatin hydrolysates prepared by different microbial proteases. BioMed Research International, 2014, 461728. doi:10.1155/2014/461728 |
Zouari, S., Zouari, N., Fakhfakh, N., Ayadi, M., & Neffati, M. (2013). Physicochemical properties and oxidative stability of extra virgin olive oil flavored by artemisia herba alba and thymus algeriensis. In The International symposium on Medicinal and Aromatic Plants - SIPAM 2012. Bierbeek, Bel: International Society for Horticultural Science. doi:10.17660/ActaHortic.2013.997.16 |
Zouari, N., Ayadi, M., Hadj-Taieb, S., Frikha, F., & Attia, H. (November 2012). Whey powder, ι -carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of Turkey meat sausage using a mixture design approach. International Journal of Food Properties, 15 (6), 1233 - 1246. doi:10.1080/10942912.2010.517885 |
Mallek, Z., Fendri, I., Khannous, L., Ben Hassena, A., Traore, A. I., Ayadi, M., & Gdoura, R. (06 March 2012). Effect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid. Lipids in Health and Disease, 11, 35. doi:10.1186/1476-511X-11-35 |
O. Samet-Bali, Ayadi, M., & Attia H. (24 January 2012). Development of fermented milk “Leben” made from spontaneous fermented cow’s milk. African Journal of Biotechnology, 11 (7). doi:10.5897/ajb11.2806 |
Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M., Zorgui, L., Ayadi, M., & Attia, H. (December 2011). Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation. International Journal of Food Sciences and Nutrition, 62 (8), 811-3. doi:10.3109/09637486.2011.582461 |
Zouari, N., Fakhfakh, N., Zouari, S., Bougatef, A., Karray, A., Neffati, M., & Ayadi, M. (October 2011). Chemical composition, angiotensin I-converting enzyme inhibitory, antioxidant and antimicrobial activities of essential oil of Tunisian Thymus algeriensis Boiss. et Reut. (Lamiaceae). Food and Bioproducts Processing, 89 (4), 257 - 265. doi:10.1016/j.fbp.2010.11.006 |
Zouari, N., Fakhfakh, N., Zouari, S., Sellami, M., Abid, M., Ayadi, M., Zaidi, S., & Neffati, M. (September 2011). Volatile and lipid analyses by gas chromatography/mass spectrometry and nutraceutical potential of edible wild Malva aegyptiaca L. (Malvaceae). International Journal of Food Sciences and Nutrition, 62 (6), 600-8. doi:10.3109/09637486.2011.564157 |
Zouari, N., Fakhfakh, N., Amara-Dali, W. B., Sellami, M., Msaddak, L., & Ayadi, M. (April 2011). Turkey liver: Physicochemical characteristics and functional properties of protein fractions. Food and Bioproducts Processing, 89 (2), 142 - 148. doi:10.1016/j.fbp.2010.03.014 |
Ellouze-Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M., Kamoun, A., & Ellouze-Chaabouni, S. (August 2010). Development of fiber-enriched biscuits formula by a mixture design. Journal of Texture Studies, 41 (4), 472 - 491. doi:10.1111/j.1745-4603.2010.00237.x |
Olfa, B., Ayadi, M., & Attia, H. (February 2010). Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milk. International Journal of Dairy Technology, 63 (1), 77 - 85. doi:10.1111/j.1471-0307.2009.00537.x |
Samet-Bali, O., Bellila, A., Ayadi, M., Marzouk, B., & Attia, H. (February 2010). A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia. International Journal of Dairy Technology, 63 (1), 98 - 104. doi:10.1111/j.1471-0307.2009.00546.x |
Ayadi, M., Makni, I., & Attia, H. (December 2009). Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products. Food and Bioproducts Processing, 87 (4), 327 - 333. doi:10.1016/j.fbp.2009.03.002 |
Ayadi, M., Grati-Kamoun, N., & Attia, H. (October 2009). Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants. Food and Chemical Toxicology, 47 (10), 2613-9. doi:10.1016/j.fct.2009.07.024 |
Ayadi, M., Kechaou, A., Makni, I., & Attia, H. (August 2009). Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering, 93 (3), 278 - 283. doi:10.1016/j.jfoodeng.2009.01.033 |
Ayadi, M., Abdelmaksoud, W., Ennouri, M., & Attia, H. (July 2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30 (1), 40 - 47. doi:10.1016/j.indcrop.2009.01.003 |
Ayadi, M., Ayadi, H. K., & Attia, H. (2009). Influence of tribolium confusum development on selected physical properties of semolina. Journal of Texture Studies, 40 (2), 225 - 239. doi:10.1111/j.1745-4603.2009.00178.x |
Samet-Bali, O., Ayadi, M., & Attia, H. (2009). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT - Food Science and Technology, 42 (4), 899 - 905. doi:10.1016/j.lwt.2008.11.007 |
Ayadi, M., Khemakhem, M., Belgith, H., & Attia, H. (August 2008). Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. Journal of Food Science, 73 (6), 281-7. doi:10.1111/j.1750-3841.2008.00811.x |
Ayadi, M., Benezech, T., Chopard, F., & Berthou, M. (2008). Thermal performance of a flat ohmic cell under non-fouling and whey protein fouling conditions. LWT - Food Science and Technology, 41 (6), 1073 - 1081. doi:10.1016/j.lwt.2007.06.022 |
Ayadi, M., Leuliet, J. C., Chopard, F., Berthou, M., & Lebouché, M. (October 2005). Experimental study of hydrodynamics in a flat ohmic cell-impact on fouling by dairy products. Journal of Food Engineering, 70 (4), 489 - 498. doi:10.1016/j.jfoodeng.2004.10.004 |
Ayadi, M., Leuliet, J. C., Chopard, F., Berthou, M., & Lebouché, M. (December 2004). Continuous ohmic heating unit under whey protein fouling. Innovative Food Science and Emerging Technologies, 5 (4), 465 - 473. doi:10.1016/j.ifset.2004.08.001 |
Ayadi, M., Leuliet, J. C., Chopard, F., Berthou, M., & Lebouché, M. (2004). Electrical conductivity of whey protein deposit: Xanthan gum effect on temperature dependency. Food and Bioproducts Processing, 82 (4 C), 320 - 325. doi:10.1205/fbio.82.4.320.56398 |