11. Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH. (January 2017) Authors: Abid, Mouna; Cheikhrouhou, S.; Cuvelier, Gérard; Leverrier, Cassandre; Renard, Catherine M.G.C.; Attia, Hamadi; Ayadi, M.A. Journal: Food hydrocolloids Issue: Volume 62(2017) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties. (July 2021) Authors: Trigui, Ines; Yaich, Hela; Zouari, Ahmed; Cheikh-Rouhou, Salma; Blecker, Christophe; Attia, Hamadi; Ayadi, M.A. Journal: Food structure Issue: Volume 29(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. The foaming properties of camel and bovine whey: The impact of pH and heat treatment. (1st February 2018) Authors: Lajnaf, Roua; Picart-Palmade, Laetitia; Cases, Eliane; Attia, Hamadi; Marchesseau, Sylvie; Ayadi, M.A. Journal: Food chemistry Issue: Volume 240(2018) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. (January 2017) Authors: Fakhfakh, Nahed; Jdir, Hamida; Jridi, Mourad; Rateb, Mostafa; Belbahri, Lassaâd; Ayadi, M.A.; Nasri, Moncef; Zouari, Nacim Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 75(2017) Page Start: 656 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. (January 2017) Authors: Fakhfakh, Nahed; Jdir, Hamida; Jridi, Mourad; Rateb, Mostafa; Belbahri, Lassaâd; Ayadi, M.A.; Nasri, Moncef; Zouari, Nacim Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 75(2017) Page Start: 656 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. (1st December 2015) Authors: Jridi, Mourad; Souissi, Nabil; Salem, Marwa Ben; Ayadi, M.A.; Nasri, Moncef; Azabou, Samia Journal: Food chemistry Issue: Volume 188(2015) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. (1st December 2015) Authors: Jridi, Mourad; Souissi, Nabil; Salem, Marwa Ben; Ayadi, M.A.; Nasri, Moncef; Azabou, Samia Journal: Food chemistry Issue: Volume 188(2015) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗