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Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods

Colloids and surfaces, B, Biointerfaces, 2022-03, Vol.211, p.112312-112312, Article 112312

2022

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Monitoring of dromedary milk clotting process by Urtica dioica extract using fluorescence, near infrared and rheology measurements

Food control, 2022-11, Vol.141, p.109192, Article 109192

2022

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Monitoring of acid-induced coagulation of dromedary and cows' milk by untargeted and targeted techniques

International dairy journal, 2022-04, Vol.127, p.105300, Article 105300

2022

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Monitoring of acid-induced coagulation of dromedary and cow's milk using different complementary analytical techniques

Food control, 2022-06, Vol.136, p.108867, Article 108867

2022

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Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology

Food chemistry, 2021-05, Vol.343, p.128457-128457, Article 128457

2021

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Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses

International dairy journal, 2021-06, Vol.117, p.105006, Article 105006

2021

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Proteomic profiling of camel and cow milk proteins under heat treatment

Food chemistry, 2017-02, Vol.216, p.161-169

2017

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Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design

Heliyon, 2022-12, Vol.8 (12), p.e12164, Article e12164

2022

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Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts

Journal of food measurement & characterization, 2024-09, Vol.18 (9), p.7641-7655

2024

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Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Drying technology, 2022-02, Vol.40 (3), p.665-677

2022

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Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties

International dairy journal, 2023-02, Vol.137, p.105509, Article 105509

2023

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Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese

Journal of food processing and preservation, 2021-11, Vol.45 (11), p.n/a

2021

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Physical, structural and sensory characteristics of gluten-free madeleines made from colored flours

Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1831-1843

2023

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Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments

Food and bioprocess technology, 2015-08, Vol.8 (8), p.1771-1778

2015

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Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition

Food and bioprocess technology, 2016-08, Vol.9 (8), p.1268-1275

2016

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Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

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A laboratory investigation of cow and camel whey proteins deposition under different heat treatments

Food and bioproducts processing, 2015-10, Vol.96, p.256-263

2015

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Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Journal of food science and technology, 2015-10, Vol.52 (10), p.6749-6755

2015

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Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Mljekarstvo, 2016-11, Vol.66 (4), p.304-311

Felfoul, Imène

2016

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Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Journal of chemistry, 2013-01, Vol.2013 (1)

2013

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Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia

Journal of agricultural science (Toronto), 2013-07, Vol.5 (7), p.46-46

2013

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A laboratory investigation of cow and camel wheyproteins deposition under different heat treatmentsImène

Food and bioproducts processing, 2015, Vol.96, p.256-263

2015

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A physical stability study of whey-based prickly pear beverages

Food hydrocolloids, 2013-12, Vol.33 (2), p.234-244

2013

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Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

Food science & technology, 2016-05, Vol.68, p.280-287

2016

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Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Journal of chemistry, 2013, Vol.2013 (2013), p.1-8

2013

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Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods

Monitoring of dromedary milk clotting process by Urtica dioica extract using fluorescence, near infrared and rheology measurements

Monitoring of acid-induced coagulation of dromedary and cows' milk by untargeted and targeted techniques

Monitoring of acid-induced coagulation of dromedary and cow's milk using different complementary analytical techniques

Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology

Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses

Proteomic profiling of camel and cow milk proteins under heat treatment

Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design

Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts

Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties

Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese

Physical, structural and sensory characteristics of gluten-free madeleines made from colored flours

Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments

Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition

Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

A laboratory investigation of cow and camel whey proteins deposition under different heat treatments

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia

A laboratory investigation of cow and camel wheyproteins deposition under different heat treatmentsImène

A physical stability study of whey-based prickly pear beverages

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

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