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Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets

Journal of food science and technology, 2020-02, Vol.57 (2), p.713-722

2020

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Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.353-365

2020

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Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture

Journal of food measurement & characterization, 2021-02, Vol.15 (1), p.577-584

2021

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Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation

Food and bioprocess technology, 2016-02, Vol.9 (2), p.252-261

2016

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Study of moisture and salt transfers during salting of sardine fillets

Journal of food engineering, 2009-09, Vol.94 (1), p.83-89

2009

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Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

Food and bioprocess technology, 2015-05, Vol.8 (5), p.1102-1112

2015

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Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

Foods, 2023-10, Vol.12 (20), p.3837

2023

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Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension

Foods, 2021-06, Vol.10 (6), p.1276

2021

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Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

Food and bioprocess technology, 2015-11, Vol.8 (11), p.2246-2255

2015

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Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality

Food and bioprocess technology, 2012-07, Vol.5 (5), p.1882-1895

2012

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Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Drying technology, 2022-01, Vol.40 (2), p.284-298

2022

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Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

Food and bioprocess technology, 2015-12, Vol.8 (12), p.2461-2469

2015

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A "Fork-to-Farm" Multi-Scale Approach to Promote Sustainable Food Systems for Nutrition and Health: A Perspective for the Mediterranean Region

Frontiers in nutrition (Lausanne), 2018-05, Vol.5 (30), p.30-30

2018

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Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage

Journal of aquatic food product technology, 2024-07, Vol.33 (6), p.443-454

2024

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Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima)

Food and bioproducts processing, 2024-03, Vol.144, p.220-233

2024

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Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Drying technology, 2019-06, Vol.37 (8), p.1028-1043

2019

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Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

International journal of food sciences and nutrition, 2019-07, Vol.70 (5), p.551-561

2019

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Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

Colloids and surfaces. A, Physicochemical and engineering aspects, 2014-01, Vol.441, p.489-495

2014

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Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)

Food science & technology, 2021-07, Vol.147, p.111486, Article 111486

2021

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Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process

Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3344-3353

2022

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Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple

Journal of food engineering, 2015-11, Vol.165, p.22-33

2015

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Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)

Processes, 2021-10, Vol.9 (10), p.1698

2021

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Improving quality of smoked sardine fillets by soaking in cuttlefish ink

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

Journal of the science of food and agriculture, 2013-11, Vol.93 (14), p.3634-3641

2013

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Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

Drying technology, 2024-02, Vol.42 (3), p.462-476

2024

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Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets

Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit

Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture

Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation

Study of moisture and salt transfers during salting of sardine fillets

Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid

Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension

Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality

Energy-saving new drying technology: Interval starting accessibility drying (ISAD) used to intensify dehydrofreezing efficiency

Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

A "Fork-to-Farm" Multi-Scale Approach to Promote Sustainable Food Systems for Nutrition and Health: A Perspective for the Mediterranean Region

Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage

Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima)

Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

Influence of the inner droplet fraction on the release rate profiles from multiple W/O/W emulsions

Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)

Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process

Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple

Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis)

Improving quality of smoked sardine fillets by soaking in cuttlefish ink

Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes

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