Citations (23)
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Read on this site (3)
Fernando Ramos-Escudero, María Teresa Morales & Agustín G. Asuero. (2015) Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities. International Journal of Food Properties 18:2, pages 348-358.
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K. Nikolova, M. Zlatanov, T. Eftimov, D. Brabant, S. Yosifova, E. Halil, G. Antova & M. Angelova. (2014) Fluoresence Spectra From Vegetable Oils Using Violet And Blue Ld/Led Exitation And An Optical Fiber Spectrometer. International Journal of Food Properties 17:6, pages 1211-1223.
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Hédia Hannachi, Nizar Nasri, Walid Elfalleh, Nizar Tlili, Ali Ferchichi & Monji Msallem. (2013) Fatty Acids, Sterols, Polyphenols, and Chlorophylls of Olive Oils Obtained from Tunisian Wild Olive Trees (Olea europaea L. Var. Sylvestris). International Journal of Food Properties 16:6, pages 1271-1283.
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Articles from other publishers (20)
Sabah M’Rah, Ahmed Marichali, Yassine M’Rabet, Saber Chatti, Hervé Casabianca & Karim Hosni. (2022) Morphology, physiology, and biochemistry of zinc-stressed caraway plants. Protoplasma 260:3, pages 853-868.
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Haifa Benkhoud, Yassine Mrabet, Nadia Nasraoui, Wided Bellazreg, Faten Daly, Najet Chaabane & Karim Hosni. (2022) Chemical compositions, fatty acid profiles and selected contaminants in commercial potato and corn chips sold in the Tunisian market. Discover Food 2:1.
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Haifa Benkhoud, Yassine M’Rabet, Marwa Gara ali, Mohamed Mezni & Karim Hosni. (2021) Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil. Journal of Food Processing and Preservation 46:5.
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Marwa Gara-Ali, Fatma Zili, Karim Hosni, Hatem Ben Ouada & Kamel Ben-Mahrez. (2021) Lipophilic extracts of the thermophilic cyanobacterium Leptolyngbya sp. and chlorophyte Graesiella sp. and their potential use as food and anticancer agents. Algal Research 60, pages 102511.
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Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili & Gianluca Veneziani. (2021) Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil. Foods 10:11, pages 2884.
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Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Luciano Pollastri, Filippo Panni, Enrico Valli & Luciana Di Giacinto. (2021)
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by
HS‐GC‐IMS
. Journal of the Science of Food and Agriculture 101:14, pages 6074-6082.
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Haifa Benkhoud, Tarek Baâti, Leila Njim, Slimen Selmi & Karim Hosni. (2020) Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour‐based chips incorporated with omega‐3‐rich fish oil and artichoke powder. Journal of Food Biochemistry 45:3.
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Pierfrancesco Deiana, Maria Rosaria Filigheddu, Sandro Dettori, Nicola Culeddu, Antonio Dore, Maria Giovanna Molinu & Mario Santona. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention
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Teresa Cecchi & Carla De CarolisTeresa Cecchi. 2021. Biobased Products from Food Sector Waste. Biobased Products from Food Sector Waste
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Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini & Dennis Fiorini. (2020) Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods 9:7, pages 904.
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Deborah Pacetti, Maria Chiara Boarelli, Rita Giovannetti, Stefano Ferraro, Paolo Conti, Barbara Alfei, Giovanni Caprioli, Massimo Ricciutelli, Gianni Sagratini, Donatella Fedeli, Rosita Gabbianelli & Dennis Fiorini. (2020) Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region. Antioxidants 9:4, pages 330.
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Faiza Mejri, Haifa Ben Khoud, Leila Njim, Tarek Baati, Slimen Selmi, Alice Martins, Maria L.M. Serralheiro, Amelia P. Rauter & Karim Hosni. (2019) In vitro and in vivo biological properties of pea pods (Pisum sativum L.). Food Bioscience 32, pages 100482.
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Aïmen Abbassi, Hela Mahmoudi, Wafa Zaouali, Yassine M’Rabet, Hervé Casabianca & Karim Hosni. (2018) Enzyme-aided release of bioactive compounds from coriander (Coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activity. Journal of Food Science and Technology 55:8, pages 3065-3076.
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Faiza Mejri, Slimen Selmi, Alice Martins, Haifa benkhoud, Tarek Baati, Hedia Chaabane, Leila Njim, Maria L. M. Serralheiro, Amélia P. Rauter & Karim Hosni. (2018)
Broad bean (
Vicia faba
L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties
. Food & Function 9:4, pages 2051-2069.
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A. Ennigrou, H. Casabianca, A. Laarif, B. Hanchi & K. Hosni. (2017) Maturation-related changes in phytochemicals and biological activities of the Brazilian pepper tree (Schinus terebinthifolius Raddi) fruits. South African Journal of Botany 108, pages 407-415.
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Ahmed Marichali, Sana Dallali, Saloua Ouerghemmi, Houcine Sebei, Hervé Casabianca & Karim Hosni. (2016)
Responses of
Nigella sativa
L. to Zinc Excess: Focus on Germination, Growth, Yield and Yield Components, Lipid and Terpene Metabolism, and Total Phenolics and Antioxidant Activities
. Journal of Agricultural and Food Chemistry 64:8, pages 1664-1675.
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Faten Essid, Samira SifiGabriel Beltrán, Sebastián Sánchez & Aly Raïes. (2016) Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar. Journal of Oleo Science 65:7, pages 533-542.
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Diana De Santis & Maria Teresa Frangipane. (2015) Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible. Natural Science 07:03, pages 132-142.
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Teresa Cecchi & Barbara Alfei. (2013) Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile. Food Chemistry 141:3, pages 2025-2035.
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José E. Pardo, Estela Sena, María A. Cuesta, José D. Granell, Juan Valiente & Manuel Alvarez-Ortí. (2013) Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain). Journal of the American Oil Chemists' Society 90:6, pages 851-862.
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