الرئيسية › دليل الباحثين › Lamia Ayed
Lamia Ayed
الانتماء : University of Monastir
- 36منشورات (انتماء تونسي)
- 41مجموع المنشورات
- 1426الاستشهادات
- 19مؤشر h
الملف البحثي
لدى Lamia Ayed 36 منشور(ات) مفهرسة (2002–2026). تُنشر أعماله أساسًا في «Journal of Chemistry»، «Process Biochemistry» و«Journal of Microbiological Methods». أكثر مقالاته استشهادًا هو «Development of a beverage from red grape juice fermented with the Kombucha consortium» (2016)، وقد استُشهد به 211 مرة. 10 من هذه المنشورات تعود إلى آخر ثلاث سنوات من النشاط. شارك في تأليف أعماله 12 باحثًا على الأقل.
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إنشاء ملفي المجاني إضافة منشوراتيمجالات البحث
- Probiotics and Fermented Foods
- Enzyme-mediated dye degradation
- Microbial bioremediation and biosurfactants
- Adsorption and biosorption for pollutant removal
- Fermentation and Sensory Analysis
المنشورات (36)
- Optimization of physicochemical and antimicrobial properties of functional kombucha beverage sweetened with dried fruits using simplex centroid mixture and Plackett-Burman designs
- Optimization of a novel fermented kefir beverage fortified with Opuntia, Roselle, Chamomile, Marjoram, Honey and plant sugar using mixture and Box-Behnken design
- Application of the simplex centroid mixture design in the formulation of a new spread based on probiotic, date, gum arabic, date kernel, jujube, and sesame oil
- Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties
- Co-Cultivation of Potential Probiotic Strains Isolated from Water Kefir for Fermented Green Tea Beverage
- The potential use of linalool and cuminaldehyde as efflux pump inhibitor for the modulation of drugs and disinfectant resistance in oral Staphylococcus aureus isolates harbored the NorB gene
- Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27
- Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
- Biodegradation Pathway of Congo Red azo dye by Geotrichum candidum and Toxicity Assessment of Metabolites
- Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides
- Sustainable whey processing techniques: Innovations in derivative and beverage production
- Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design
- Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
- Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
- Physicochemical and biological treatment of textile wastewater
- Contributors
- Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
- Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology
- Congo Red Decolorization and Detoxification by Aspergillus niger : Removal Mechanisms and Dye Degradation Pathway
- Advanced oxidation process and biological treatments for table olive processing wastewaters: constraints and a novel approach to integrated recycling process: a review
- Development of a beverage from red grape juice fermented with the Kombucha consortium
- Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation
- Improvement of green table olive processing wastewater decolorization by Geotrichum candidum
- Effects of air drying properties on drying kinetics and stability of cactus/brewer's grains mixture fermented with lactic acid bacteria
- Biodegradation of azo and triphenylmethanes dyes: Cytotoxicity of dyes, slime production and enzymatic activities of Staphylococcus epidermidis isolated from industrial wastewater
- Application of the mixture design to decolourise effluent textile wastewater using continuous stirred bed reactor
- Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater
- Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition
- Use of Geotrichum candidum for olive mill wastewater treatment in submerged and static culture
- Effect of nitrogen and carbon sources on Indigo and Congo red decolourization by Aspergillus alliaceus strain 121C
- Biodegradation of different molecular-mass polyphenols derived from olive mill wastewaters by Geotrichum candidum
- Ecological removal of recalcitrant phenolic compounds of treated olive mill wastewater by Pediococcus pentosaceus
- Involvement of lignin peroxidase in the decolourization of black olive mill wastewaters by Geotrichum candidum
- Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum
- Decolorization of fresh and stored-black olive mill wastewaters by Geotrichum candidum
- Culture conditions of tannase production by Lactobacillus plantarum
مجلات النشر
- Journal of Chemistry × 3
- Process Biochemistry × 3
- Journal of Microbiological Methods × 2
- Microbial Pathogenesis × 2
- Beverages × 2
- Foods × 2
المنشورات حسب السنة
- 20263
- 20254
- 20243
- 20232
- 20214
- 20201
- 20191
- 20181
- 20171
- 20161
التعاون العلمي
المؤسسات الشريكة : National Institute of Applied Science and Technology · University of Carthage · University of Jendouba · Higher Institute of Food Industries of Tunis · Centre International des Technologies de l'Environnement de Tunis
المؤلفون المشاركون
- Moktar Hamdi
- Nedra Asses
- Sana M’hir
- Asma Mejri
- Hassib Bouallagui
- Emna Gatri
- N. Assas
- Souhir Torjmèn
- Nada Ben Othman
- Haifa Dhif
- Sami Sayadi
- Nadia Chammem
البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).
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