الرئيسية › دليل الباحثين › Olfa Ben Moussa

Olfa Ben Moussa

الانتماء : Higher Institute of Food Industries of Tunis · University of Carthage

• 23منشورات (انتماء تونسي)
• 35مجموع المنشورات
• 291الاستشهادات
• 10مؤشر h

ORCIDOpenAlex

مجالات البحث

• Probiotics and Fermented Foods
• Essential Oils and Antimicrobial Activity
• Milk Quality and Mastitis in Dairy Cows
• Meat and Animal Product Quality
• Food Quality and Safety Studies

المنشورات (23)

• Valorization of High-Added Value Powder and Syrup from Date Palm (Phoenix Dactylifera L.) Waste: Impact on the Quality of Probiotic Bilayer Yogurt
  2025 · Waste and Biomass Valorization
• Essential oils profile, antioxidant and antibacterial potency of Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional and organic conditions
  2024 · Food Chemistry Advances · استُشهد به 8 مرة
• Anti-Listerial Activity of Oregano and Cinnamon Essential Oils in Vacuum Packed Ground Ovine Meat during Refrigerated Storage
  2023 · Journal of Agricultural Science and Technology · استُشهد به 3 مرة
• Value adding search among a selection of Tunisian fennel (Foeniculum vulgare Mill.) cultivars: Diversity assessment and selection among a local fennel germplasm
  2022 · JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT · استُشهد به 3 مرة
• Value adding search among a selection of Tunisian fennel (Foeniculum vulgare Mill.) cultivars: Nutritional composition, chlorophyll and β-carotene contents of fennel seeds
  2022 · JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT · استُشهد به 2 مرة
• Chemical composition and biological activities of fennel ( Foeniculum vulgare Mill.) essential oils and ethanolic extracts of conventional and organic seeds
  2020 · Journal of Food Processing and Preservation · استُشهد به 23 مرة
• EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE
  2020 · Italian Journal of Food Science · استُشهد به 7 مرة
• Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt
  2020 · Acta Alimentaria · استُشهد به 5 مرة
• Development of Aloe vera (Aloe barbadensis Miller) probiotic lassi using Lactobacillus fermentum bacteria
  2020 · Acta Alimentaria
• Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt
  2019 · International Journal of Dairy Technology · استُشهد به 18 مرة
• EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
  2019 · Italian Journal of Food Science · استُشهد به 4 مرة
• Adhesion Properties of Probiotic Lactobacillus Strains Isolated from Tunisian Sheep and Goat Milk
  2019 · HAL · استُشهد به 4 مرة
• In vitro antifungal and anti-ochratoxigenic activities of Aloe vera gel against Aspergillus carbonarius isolated from grapes
  2018 · Industrial Crops and Products · استُشهد به 23 مرة
• Effects of Lactic Acid Bacteria and Citrus Essential Oil on the Quality of Vacuum-Packed Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage
  2018 · Journal of Aquatic Food Product Technology · استُشهد به 20 مرة
• Characterization of Lactobacillus Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties
  2018 · Advances in Microbiology · استُشهد به 8 مرة
• Effect of water quality of milking parlor cleaning and cattle watering on milk quality of Tunisian farms
  2018 · DOAJ (DOAJ: Directory of Open Access Journals)
• Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic
  2016 · Small Ruminant Research · استُشهد به 46 مرة
• Effect of the lactoperoxidase system on proteolysis and physicochemical changes in ultra high temperature milk during storage
  2013 · AFRICAN JOURNAL OF BIOTECHNOLOGY · استُشهد به 6 مرة
• Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish
  2012 · Annals of Microbiology · استُشهد به 19 مرة
• CHARACTERISATION, IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF PSYCHOTROPHIC LACTIC ACID BACTERIA ORIGINATING FROM TUNISIAN FRESH FISH
  2012 · Journal of Food Safety · استُشهد به 19 مرة
• The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening
  2012 · International Journal of Dairy Technology · استُشهد به 19 مرة
• Characterisation and technological properties of psychotropic lactic acid bacteria strains isolated from Tunisian raw milk
  2008 · Annals of Microbiology · استُشهد به 10 مرة
• Influence of culture conditions on esterase activity of five psychrotrophic Gram negative strains selected from raw Tunisian milk
  2008 · Annals of Microbiology · استُشهد به 9 مرة

مجلات النشر

• Annals of Microbiology × 3
• JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT × 2
• Italian Journal of Food Science × 2
• Acta Alimentaria × 2
• International Journal of Dairy Technology × 2
• Waste and Biomass Valorization × 1

المنشورات حسب السنة

• 20251
• 20241
• 20231
• 20222
• 20204
• 20193
• 20184
• 20161
• 20131
• 20123

التعاون العلمي

المؤسسات الشريكة : University of Sousse · Institution de la Recherche et de l’Enseignement Supérieur Agricoles · Center of Biotechnogy of Borj Cédria · Mateur Higher School of Agriculture · Université Laval

بلدان المؤلفين المشاركين : كندا

المؤلفون المشاركون

• Mouna Boulàres
• Melika Mankaï
• Souhir Ben Abdesslem
• Imen Mahmoudi
• Mounira Elbaz
• Moncef Chouaibi
• Monaam Timoumi
• Eya ROUISSI
• Saloua Sadok
• Sabrine El Adab
• Chedia Aouadhi
• Yosra Nsaibi

البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).