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In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke

Scientia horticulturae, 2015-07, Vol.190, p.128-136

2015

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Evaluation of Pigments, Phenolic and Volatile Compounds, and Antioxidant Activity of a Spontaneous Population of Portulaca oleracea L. Grown in Tunisia

Agriculture (Basel), 2020-08, Vol.10 (8), p.353

2020

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Physiological traits, fruit morphology and biochemical performance of six old fig genotypes grown in warm climates “Gafsa oasis” in Tunisia

Journal of agriculture and food research, 2024-09, Vol.17, p.101253, Article 101253

2024

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Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

Food chemistry, 2010-03, Vol.119 (1), p.220-225

2010

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Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper (Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage

Foods, 2023-10, Vol.12 (21), p.3948

2023

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Effect of Regulated Deficit Irrigation on Agronomic Parameters of Three Plum Cultivars (Prunus salicina L.) under Semi-Arid Climate Conditions

Plants (Basel), 2022-06, Vol.11 (12), p.1545

2022

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Pomological Descriptors, Phenolic Compounds, and Chemical Monitoring in Olive Fruits Irrigated with Dairy Treated Wastewater

Chemosensors, 2021-06, Vol.9 (6), p.130

2021

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Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Chemistry & biodiversity, 2011-01, Vol.8 (1), p.189-202

2011

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Impact of packaging material and storage time on olive oil quality

African journal of biotechnology, 2011-11, Vol.10 (74), p.16937-16947

2011

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Agro-Morphological, Biochemical and Antioxidant Characterization of a Tunisian Chili Pepper Germplasm Collection

Agriculture (Basel), 2021-12, Vol.11 (12), p.1236

2021

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Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars

Scientia horticulturae, 2010-02, Vol.124 (1), p.122-127

2010

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Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

Nutrition & metabolism, 2010-10, Vol.7 (1), p.80-80

2010

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Hypolipidimic and antioxidant activities of virgin olive oil and its fractions in 2,4-diclorophenoxyacetic acid–treated rats

Nutrition (Burbank, Los Angeles County, Calif.), 2012, Vol.28 (1), p.81-91

2012

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Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies

Chemistry & biodiversity, 2010-03, Vol.7 (3), p.649-655

2010

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The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations

Industrial crops and products, 2012-07, Vol.38, p.146-152

2012

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Yield and biochemical fruit quality of irrigated peach cultivars subjected to conventional farmer’s fertilization practices in warm production area

Journal of food composition and analysis, 2024-05, Vol.129, p.106121, Article 106121

2024

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Variation of amino acids in Prunus persica cultivars leaves with regard to leaf age

Scientia horticulturae, 2021-04, Vol.281, p.110001, Article 110001

2021

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Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats

Lipids in health and disease, 2010-08, Vol.9 (1), p.89-89

2010

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Prunus persica by-products: A source of minerals, phenols and volatile compounds

Scientia horticulturae, 2020-02, Vol.261, p.109016, Article 109016

2020

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Physiological responses and fruit quality of four peach cultivars under sustained and cyclic deficit irrigation in center-west of Tunisia

Agricultural water management, 2019-05, Vol.217, p.81-97

2019

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Perspective of dental medicine students learning in remote biochemistry laboratories during COVID-19

Education and information technologies, 2023-06, Vol.28 (6), p.6407-6421

2023

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Teaching Transition in Biochemistry Laboratories during the COVID-19 Outbreak: Tunisian Experience

Journal of chemical education, 2022-11, Vol.99 (11), p.3672-3677

2022

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Ethylene production and antioxidant potential of five peach cultivars during maturation

Journal of food science, 2023-11, Vol.88 (11), p.4544-4559

2023

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Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

Meat science, 2017-02, Vol.124, p.77-83

2017

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Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

Plant physiology and biochemistry, 2016-03, Vol.100, p.1-11

2016

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In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke

Evaluation of Pigments, Phenolic and Volatile Compounds, and Antioxidant Activity of a Spontaneous Population of Portulaca oleracea L. Grown in Tunisia

Physiological traits, fruit morphology and biochemical performance of six old fig genotypes grown in warm climates “Gafsa oasis” in Tunisia

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper (Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage

Effect of Regulated Deficit Irrigation on Agronomic Parameters of Three Plum Cultivars (Prunus salicina L.) under Semi-Arid Climate Conditions

Pomological Descriptors, Phenolic Compounds, and Chemical Monitoring in Olive Fruits Irrigated with Dairy Treated Wastewater

Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Impact of packaging material and storage time on olive oil quality

Agro-Morphological, Biochemical and Antioxidant Characterization of a Tunisian Chili Pepper Germplasm Collection

Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars

Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

Hypolipidimic and antioxidant activities of virgin olive oil and its fractions in 2,4-diclorophenoxyacetic acid–treated rats

Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies

The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations

Yield and biochemical fruit quality of irrigated peach cultivars subjected to conventional farmer’s fertilization practices in warm production area

Variation of amino acids in Prunus persica cultivars leaves with regard to leaf age

Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats

Prunus persica by-products: A source of minerals, phenols and volatile compounds

Physiological responses and fruit quality of four peach cultivars under sustained and cyclic deficit irrigation in center-west of Tunisia

Perspective of dental medicine students learning in remote biochemistry laboratories during COVID-19

Teaching Transition in Biochemistry Laboratories during the COVID-19 Outbreak: Tunisian Experience

Ethylene production and antioxidant potential of five peach cultivars during maturation

Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality

Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

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