Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam
Abid, Mouna, Yaich, Héla, Hidouri, Hayfa, Attia, Hamadi, Ayadi, M.A.
Published in Food chemistry (15.01.2018)
Published in Food chemistry (15.01.2018)
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Journal Article
Proteomic profiling of camel and cow milk proteins under heat treatment
Felfoul, Imène, Jardin, Julien, Gaucheron, Frédéric, Attia, Hamadi, Ayadi, M.A.
Published in Food chemistry (01.02.2017)
Published in Food chemistry (01.02.2017)
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Journal Article
Characterization of pectins extracted from pomegranate peel and their gelling properties
Abid, Mouna, Cheikhrouhou, S., Renard, Catherine M.G.C., Bureau, Sylvie, Cuvelier, Gérard, Attia, Hamadi, Ayadi, M.A.
Published in Food chemistry (15.01.2017)
Published in Food chemistry (15.01.2017)
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Journal Article
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
Lajnaf, Roua, Picart-Palmade, Laetitia, Cases, Eliane, Attia, Hamadi, Marchesseau, Sylvie, Ayadi, M.A.
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Journal Article
Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts
Jridi, Mourad, Souissi, Nabil, Salem, Marwa Ben, Ayadi, M.A., Nasri, Moncef, Azabou, Samia
Published in Food chemistry (01.12.2015)
Published in Food chemistry (01.12.2015)
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Journal Article
Influence of carrageenan addition on turkey meat sausages properties
Ayadi, M.A., Kechaou, A., Makni, I., Attia, H.
Published in Journal of food engineering (01.08.2009)
Published in Journal of food engineering (01.08.2009)
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Journal Article
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality
Fakhfakh, Nahed, Jdir, Hamida, Jridi, Mourad, Rateb, Mostafa, Belbahri, Lassaâd, Ayadi, M.A., Nasri, Moncef, Zouari, Nacim
Published in Food science & technology (01.01.2017)
Published in Food science & technology (01.01.2017)
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Journal Article
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
Zouari, Nacim, Ayadi, M.A, Hadj-Taieb, Sahir, Frikha, Fakher, Attia, Hamadi
Published in International journal of food properties (01.11.2012)
Published in International journal of food properties (01.11.2012)
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Journal Article
Thermal performance of a flat ohmic cell under non-fouling and whey protein fouling conditions
Ayadi, M.A., Benezech, T., Chopard, F., Berthou, M.
Published in Food science & technology (01.01.2008)
Published in Food science & technology (01.01.2008)
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Journal Article
Continuous ohmic heating unit under whey protein fouling
Ayadi, M.A., Leuliet, J.C., Chopard, F., Berthou, M., Lebouché, M.
Published in Innovative food science & emerging technologies (01.12.2004)
Published in Innovative food science & emerging technologies (01.12.2004)
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Journal Article
Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin
Lajnaf, Roua, Gharsallah, Houda, Jridi, Mourad, Attia, Hamadi, Ayadi, M.A.
Published in International journal of biological macromolecules (15.12.2020)
Published in International journal of biological macromolecules (15.12.2020)
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Journal Article