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Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils

Process safety and environmental protection, 2019-07, Vol.127, p.73-81

2019

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Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Arabian journal of chemistry, 2018-02, Vol.11 (2), p.265-274

2018

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Optimization of the Extraction Process by Response Surface Methodology of Protein Isolate from Defatted Jujube (Zizyphus lotus L.) Seeds

International journal of peptide research and therapeutics, 2019-12, Vol.25 (4), p.1509-1521

2019

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Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

Notulae botanicae Horti agrobotanici Cluj-Napoca, 2018-03, Vol.46 (2), p.663-669

2018

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Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1499-1508

2015

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Nutritional composition of Zizyphus lotus L. seeds

Journal of the science of food and agriculture, 2012-04, Vol.92 (6), p.1171-1177

2012

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Classification of Southern Tunisian honeys based on their physicochemical and textural properties

International journal of food properties, 2018-01, Vol.21 (1), p.2590-2609

2018

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Chemical characteristics and compositions of red pepper seed oils extracted by different methods

Industrial crops and products, 2019-02, Vol.128, p.363-370

2019

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Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.896-906

2015

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Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil

Industrial crops and products, 2012-05, Vol.37 (1), p.82-87

2012

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Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion

Journal of molecular liquids, 2019-01, Vol.273, p.183-191

2019

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Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

Journal of food engineering, 2012-07, Vol.111 (2), p.208-217

2012

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Microencapsulation of catechin using water-in-oil-in-water (W1/O/W2) double emulsions: Study of release kinetics, rheological, and thermodynamic properties

Journal of molecular liquids, 2020-08, Vol.311, p.113304, Article 113304

2020

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Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

Food science and technology international, 2014-01, Vol.20 (1), p.33-43

2014

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Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Food hydrocolloids, 2014-06, Vol.37, p.49-59

2014

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Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Journal of polymer engineering, 2014-10, Vol.34 (8), p.683-693

2014

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Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry ( P runus avium ) Quality during Storage: Almond Gum as Novel Edible Coating

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1499-1508

2015

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Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials: Kinetic Degradation, Encapsulation, Almond Gum

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.896-906

2015

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Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties

International journal of biological macromolecules, 2019-03, Vol.124, p.1167-1176

2019

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Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

Journal of agricultural and food chemistry, 2013-08, Vol.61 (32), p.7715-7721

2013

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Impact of valve size, predicted effective and indexed effective orifice area after aortic valve replacement

Journal of cardiac surgery, 2021-03, Vol.36 (3), p.961-968

2021

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Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

Food science and technology international, 2016-06, Vol.22 (4), p.277-287

2016

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Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia

International journal of food properties, 2015-12, Vol.18 (12), p.2624-2637

2015

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Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

International journal of food properties, 2016-01, Vol.19 (1), p.172-186

2016

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Physicochemical Characteristics and Antioxidant Activities of Zizyphus lotus L. Seed Oil

Journal of food biochemistry, 2013-10, Vol.37 (5), p.554-563

2013

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Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Optimization of the Extraction Process by Response Surface Methodology of Protein Isolate from Defatted Jujube (Zizyphus lotus L.) Seeds

Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage

Nutritional composition of Zizyphus lotus L. seeds

Classification of Southern Tunisian honeys based on their physicochemical and textural properties

Chemical characteristics and compositions of red pepper seed oils extracted by different methods

Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials

Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil

Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

Microencapsulation of catechin using water-in-oil-in-water (W1/O/W2) double emulsions: Study of release kinetics, rheological, and thermodynamic properties

Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials

Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry ( P runus avium ) Quality during Storage: Almond Gum as Novel Edible Coating

Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials: Kinetic Degradation, Encapsulation, Almond Gum

Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties

Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

Impact of valve size, predicted effective and indexed effective orifice area after aortic valve replacement

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia

Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

Physicochemical Characteristics and Antioxidant Activities of Zizyphus lotus L. Seed Oil

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