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 |
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 |
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 |
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 = Ciencia y tecnologia de los alimentos internacional, 25 (2), 91-100. doi:10.1177/1082013218795816 |
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 |
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 |