1. Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake. Issue 3 (20th January 2022) Authors: Ben Slima, Sirine; Ktari, Naourez; chouikhi, Aicha; Trabelsi, Imen; Hzami, Amina; Taktak, Mohamed Amine; Msaddak, Lotfi; Ben Salah, Riadh Journal: Food science & nutrition Issue: Volume 10:Issue 3(2022) Page Start: 822 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies. (17th November 2015) Authors: Msaddak, Lotfi; Siala, Rayda; Fakhfakh, Nahed; Ayadi, M. A.; Nasri, Moncef; Zouari, Nacim Journal: International journal of food sciences and nutrition Issue: Volume 66:Number 8(2015) Page Start: 851 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread. Issue 1 (December 2017) Authors: Msaddak, Lotfi; Abdelhedi, Ola; Kridene, Amani; Rateb, Mostafa; Belbahri, Lassaâd; Ammar, Emna; Nasri, Moncef; Zouari, Nacim Journal: Lipids in health and disease Issue: Volume 16:Issue 1(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations. (October 2019) Authors: Jridi, Mourad; Abdelhedi, Ola; Kchaou, Hela; Msaddak, Lotfi; Nasri, Moncef; Zouari, Nacim; Fakhfakh, Nahed Journal: Food bioscience Issue: Volume 31(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗