الرئيسية › دليل الباحثين › Ines Essid
Ines Essid
الانتماء : University of Carthage · Institut National Agronomique de Tunisie
- 30منشورات (انتماء تونسي)
- 32مجموع المنشورات
- 519الاستشهادات
- 12مؤشر h
الملف البحثي
لدى Ines Essid 30 منشور(ات) مفهرسة (2007–2026). تُنشر أعماله أساسًا في «International Journal of Innovative Approaches in Agricultural Research»، «Journal of Food Safety» و«Meat Science». أكثر مقالاته استشهادًا هو «Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural ch» (2013)، وقد استُشهد به 149 مرة. 11 من هذه المنشورات تعود إلى آخر ثلاث سنوات من النشاط. شارك في تأليف أعماله 12 باحثًا على الأقل، منهم باحثون من مؤسسات في إيطاليا.
هل هذا أنت؟ عرّف بأبحاثك
أنشئ ملفك على DzCademia مجانًا وأضف مقالاتك: ستظهر بسهولة أكبر على Google وفي مساعدي الذكاء الاصطناعي مثل ChatGPT، فيقرؤها ويستشهد بها عدد أكبر من الناس.
إنشاء ملفي المجاني إضافة منشوراتيمجالات البحث
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Ruminant Nutrition and Digestive Physiology
- Food Quality and Safety Studies
- Animal Nutrition and Physiology
المنشورات (30)
- Food spoilage and packaging solutions: key Mediterranean case studies
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods
- Effect of slaughter age and breed on meat and kaddid quality – a comparative study of Noire de Thibar and Barbarine sheep breeds
- From Sun to Air Drying: Comparative Quality Evolution of Dried Octopus vulgaris
- From Waste to Wealth: A Mixed-Methods Study on the Challenges and Opportunities for Chitin Extraction in Oman's Shrimp Processing Industry
- Effect of Culled Ewes’ Dried Sausages Preservation in Vegetal Oil and Artichokes Powder on its Microbiological and Physicochemical Quality
- Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans
- Valorization of brewery waste as bait attractant for the Mediterranean Fruit fly Ceratitis capitata (Diptera, Tephritidae)
- Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage
- Review of: "The Consumption of Iceberg Lettuce May Reduce The Adhesion of Dietary Fat to The Mucus Surface of The Stomach Barrier Lining Decreasing The Risk of Triggering Acute Gastroesophageal Reflux"
- Optimizing Heat Treatment for Quality Enhancement of Canned Pea Sauce Dishes
- Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid
- Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage
- Improving quality of smoked sardine fillets by soaking in cuttlefish ink
- Effect of partial substitution of oat hay by olive cake on growth performance, carcass characteristics and meat quality of Noire de Thibar lambs
- The effect of Rosemary ( Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat
- Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
- Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake
- Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality
- Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets
- The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed
- Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality
- Phenotypic and Genotypic Characterization of Carnobacterium divergens Isolated from Refrigerated Tunisian Minced Raw Beef Meat
- Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat
- Microbiological, Biochemical and Textural Characteristics of a T unisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures
- Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage
- Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
- CHARACTERISATION, IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF PSYCHOTROPHIC LACTIC ACID BACTERIA ORIGINATING FROM TUNISIAN FRESH FISH
- Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat
- Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat
مجلات النشر
- International Journal of Innovative Approaches in Agricultural Research × 3
- Journal of Food Safety × 2
- Meat Science × 2
- Food Research International × 1
- Microorganisms × 1
- Archives animal breeding/Archiv für Tierzucht × 1
المنشورات حسب السنة
- 20266
- 20245
- 20232
- 20222
- 20204
- 20191
- 20183
- 20161
- 20142
- 20131
التعاون العلمي
المؤسسات الشريكة : Higher Institute of Food Industries of Tunis · Tunis El Manar University · Manouba University · Institut Pasteur de Tunis · Institut National de la Recherche Agronomique de Tunisie
بلدان المؤلفين المشاركين : إيطاليا
المؤلفون المشاركون
- Samir Smeti
- N. Atti
- Sihem Bellagha
- Wafa Hajji
- Souha Tibaoui
- Yomna Ben Abdelmalek
- Hana Mallek
- Amira Zioud
- Hadhami Hajji
- Ilyes Mekki
- Mouna Boulàres
- Mounir Jebali
البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).
لماذا تختارون Dzcademia؟
ملفات أكاديمية ومقالات ومداخلات علمية: امنحوا أبحاثكم حضوراً عاماً منظماً. تساعد البيانات الوصفية المدمجة محركات البحث ومساعدات الذكاء الاصطناعي على التعرف على أعمالكم وفهم مراجعها.
علّق عبر Google
سجّل الدخول عبر Google للتعليق مباشرة على هذه الصفحة.