الرئيسية › دليل الباحثين › Halima El‐Hatmi
Halima El‐Hatmi
الانتماء : Institut des Régions Arides · University of Gabès
- 42منشورات (انتماء تونسي)
- 53مجموع المنشورات
- 1240الاستشهادات
- 19مؤشر h
الملف البحثي
لدى Halima El‐Hatmi 42 منشور(ات) مفهرسة (2005–2026). تُنشر أعماله أساسًا في «Foods»، «LWT» و«Acta Alimentaria». أكثر مقالاته استشهادًا هو «Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum» (2006)، وقد استُشهد به 140 مرة. 6 من هذه المنشورات تعود إلى آخر ثلاث سنوات من النشاط. شارك في تأليف أعماله 12 باحثًا على الأقل، منهم باحثون من مؤسسات في فرنسا.
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إنشاء ملفي المجاني إضافة منشوراتيمجالات البحث
- Animal Diversity and Health Studies
- Food and Agricultural Sciences
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
المنشورات (42)
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying
- Spontaneous fermentation of Tunisian dromedary milk: VASE™-GC–MS volatile profiling, physicochemical and mineral composition, bioactivities, and lactic acid bacteria enumeration
- Assessment of the Anti-Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage
- Effects of Operational Parameters Variation During Ultrafiltration Process on Goat Skim Milk (GSM) Concentration for Cheese Elaboration
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals
- Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value
- Microwave drying of garlic (Allium sativum L.) leaves: kinetics modelling and changes in phenolic compounds profile
- Relation between Color and Chemical Composition of Dromedary Camel Colostrum
- Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
- Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity
- Fortification of goat yogurt with roasted date seeds (Phoenix dactylifera L.) powder: impact on nutritional, technological, phenolic profile, antioxidant and sensory properties
- Antioxidant, lipase and ACE ‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates
- Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogenes and Staphylococcus aureus
- Effect of process parameters on quality attributes of Lben: Correlation between physicochemical and sensory properties
- Camel Colostrum Composition, Nutritional Value, and Nutraceuticals
- Natural Antimicrobial Molecules from Opuntia spp. and Their Role in Poultry Nutrition
- Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics
- Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt
- Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties
- Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk
- Chemical Composition, Vitamin and Fatty Acid Profile of Meat from Carcass Cuts of Indigenous Goat in Tunisian Arid Land
- Plants: A natural solution to enhance raw milk cheese preservation?
- Microbial and enzymatic hydrolysis of dromedary whey proteins and caseins: techno-functional, radical scavenging, antimicrobial properties and incorporation in beverage formulation
- Antilisterial activity of dromedary lactoferrin peptic hydrolysates
- Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum
- Camel Colostrum Composition, Nutritional Value, and Nutraceuticals
- Strategies and Technologies for Camel Milk Preservation
- Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)
- Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt
- 99mTc-Labeled human and camel lactoferrin for detection of Staphylococcus aureus infections
- Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
- Dromedary camel milk proteins, a source of peptides having biological activities – A review
- Identification of bioactive peptides derived from caseins, glycosylation-dependent cell adhesion molecule-1 (GlyCAM-1), and peptidoglycan recognition protein-1 (PGRP-1) in fermented camel milk
- Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk
- Antimicrobial activity of camel milk casein and its hydrolysates
- Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis
- Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins
- Fast protein liquid chromatography of camel ?-lactalbumin fraction with radical scavenging activity
- Anti-diabetic effect of camel milk in alloxan-induced diabetic dogs: a dose-response experiment
- Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum
- Camel (Camelus dromedarius) immunoglobulin G, α-lactalbumin, serum albumin and lactoferrin in colostrum and milk during the early post partum period
- Immunochemical quantification of heat denaturation of camel (Camelus dromedarius) whey proteins
مجلات النشر
- Foods × 4
- LWT × 3
- Acta Alimentaria × 2
- Journal of Food Measurement & Characterization × 2
- International Journal of Dairy Technology × 2
- Food Bioscience × 2
المنشورات حسب السنة
- 20262
- 20252
- 20242
- 20234
- 20223
- 20213
- 20205
- 20196
- 20183
- 20171
التعاون العلمي
المؤسسات الشريكة : Manouba University · University of Sfax · Tunis El Manar University · Centre National des Sciences et Technologies Nucléaires · Laboratoire Animal et Agroécosystèmes
بلدان المؤلفين المشاركين : فرنسا
المؤلفون المشاركون
- Zeineb Jrad
- Olfa Oussaief
- Touhami Khorchani
- Touhami Khorchani
- Khaoula Belguith
- Amna Chahbani
- Mohamed Dbara
- Wafa Mkadem
- Mohamed Hammadi
- Nourhene Mihoubi Boudhrioua
- Slah Zaidi
- Olfa Oussaeif
البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).
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