الرئيسية › دليل الباحثين › Hamadi Attia
Hamadi Attia
الانتماء : University of Sfax
- 67منشورات (انتماء تونسي)
- 125مجموع المنشورات
- 2366الاستشهادات
- 26مؤشر h
الملف البحثي
لدى Hamadi Attia 67 منشور(ات) مفهرسة (2000–2026). تُنشر أعماله أساسًا في «International Journal of Biological Macromolecules»، «Food Chemistry» و«International Dairy Journal». أكثر مقالاته استشهادًا هو «Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction» (2006)، وقد استُشهد به 374 مرة. 10 من هذه المنشورات تعود إلى آخر ثلاث سنوات من النشاط. شارك في تأليف أعماله 12 باحثًا على الأقل، منهم باحثون من مؤسسات في بلجيكا، فرنسا، الجزائر، المملكة المتحدة.
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إنشاء ملفي المجاني إضافة منشوراتيمجالات البحث
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Date Palm Research Studies
- Food composition and properties
- Animal Diversity and Health Studies
المنشورات (67)
- Mixture design applied to study the interaction between a commercial hydrocolloids-based egg replacer and monoglyceride gel for partial egg substitution in muffin formulation
- Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation
- Surface characteristics and rehydration behavior of sodium caseinate powder obtained from camel and bovine milks
- Bioactive ulvan creams from ulva lactuca extraction-process-dependent and in vivo wound-healing efficacy
- Comparative Effects of Various Plasticizers on the Physicochemical Characteristics of Polyhydroxybutyrate (PHB) Film for Food Packaging
- Development and characterization of spirulina (Arthrospira platensis)-fortified cheeses from camel and bovine milk
- Investigating the Impact of Roasted Date Seed ( Phoenix dactylifera L.) Oil on the Quality and Oxidative Stability of Bakery Margarine
- Potential application of prickly pear vinegar as a surface disinfectant: in vitro and molecular docking studies
- Manufacturing bioprocess of novel cream formulations based on polysaccharides “ulvans” from green seaweed Ulva lactuca: Effect of extraction procedures and concentrations on the optical and rheological properties of ulvan creams
- Enriching Wheat Flour Dough with Dietary Fibers: A Structure–Function Relationship Investigation
- Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction
- Recent advances in selective allergies to mammalian milk proteins not associated with Cow's Milk Proteins Allergy
- Analysis of Antioxidant and Antiviral Effects of Olive (Olea europaea L.) Leaf Extracts and Pure Compound Using Cancer Cell Model
- Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities
- Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices
- Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
- Monitoring of acid-induced coagulation of dromedary and cow's milk using different complementary analytical techniques
- Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging
- The Effect of Selected Fruit (Apple, Bitter Orange and Grape) Juice Concentrates Used as Osmotic Agents on the Osmotic-Dehydration Kinetics and Physico-Chemical Properties of Pomegranate Seeds
- Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk
- Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties
- Contributors
- Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation
- Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate
- Effect of spray‐drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach
- Gelling qualities of water soluble carbohydrate from Agave americana L. leaf extracts
- Black Cumin Polysaccharides
- Evaluation of the production of exopolysaccharides by newly isolated Halomonas strains from Tunisian hypersaline environments
- Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
- Effect of sonication pretreatment on physico-chemical, surface and thermal properties of date palm pollen protein concentrate
- The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
- Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin
- Caractérisations structurale, physico-chimique et biologique des polysaccharides extraits d’une algue brune tunisienne, Cystoseira compressa
- Yield and composition of pectin extracted from Tunisian pomegranate peel
- Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging
- A comparative study of nuclear 8-hydroxyguanosine expression in Autoimmune Thyroid Diseases and Papillary Thyroid Carcinoma and its relationship with p53, Bcl-2 and Ki-67 cancer related proteins
- Microscopy of a Goatskin Bag Cheese “Bouhezza”
- Effect of γ-radiation on free radicals formation, structural changes and functional properties of wheat starch
- Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars
- Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes
- Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period
- Phenolic content and antioxidant activity of cactus (Opuntia ficus-indica L.) flowers are modified according to the extraction method
- Cancer papillaire thyroïdien et maladies auto-immunes thyroïdiennes : peroxydation lipidique et défenses anti-oxydantes
- A physical stability study of whey-based prickly pear beverages
- Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia
- Composition and Nitrogen Distribution of Ouled-Djellal and Rumbi Algerian Ewe's Milk
- Xylo-oligosaccharides du tourteau de colza: extraction, caractérisation physico-chimique et typologie
- Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
- Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds
- Characterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach
- Influence of carrageenan addition on turkey meat sausages properties
- Lipid peroxidation and antioxidant enzyme activities in infertile men: correlation with semen parameter
- Physicochemical Characteristics of Date Sap “Lagmi” from Deglet Nour Palm (Phoenix DactyliferaL.)
- Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products
- Effects of date seed oil on testicular antioxidant enzymes and epididymal sperm characteristics in male mice
- Water behaviour in processed cheese spreads
- INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS
- USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS
- Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow’s milk
- INFLUENCE OF TRIBOLIUM CONFUSUM DEVELOPMENT ON SELECTED PHYSICAL PROPERTIES OF SEMOLINA
- Effect of Moderate Spray Drying Conditions on Functionality of Dried Egg White and Whole Egg
- Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products
- Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction
- Élaboration d’une boisson à partir d’écart de triage de dattes : clarification par traitement enzymatique et microfiltration
- La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue
- Dromedary milk lactic acid fermentation: microbiological and rheological characteristics
- Acidification chimique directe du lait : corrélations entre la mobilité du matériel micellaire et les micro et macrostructures des laits acidifiés
مجلات النشر
- International Journal of Biological Macromolecules × 4
- Food Chemistry × 3
- International Dairy Journal × 3
- Foods × 2
- Algal Research × 2
- Food Science & Nutrition × 2
المنشورات حسب السنة
- 20264
- 20254
- 20242
- 20235
- 20227
- 20212
- 20203
- 20193
- 20182
- 20171
التعاون العلمي
المؤسسات الشريكة : National Institute of Applied Science and Technology · University of Liège · University of Carthage · Gembloux Agro-Bio Tech · Hopital Universitaire Hedi Chaker
بلدان المؤلفين المشاركين : بلجيكا · فرنسا · الجزائر · المملكة المتحدة
المؤلفون المشاركون
- Souhail Besbes
- Mohamed Ali Ayadi
- Dorra Ghorbel
- Imène Felfoul
- Abir Mokni Ghribi
- Brahim Bchir
- Roua Lajnaf
- Haïfa Sebii
- Samia Azabou
- M.A. Ayadi
- Salma Cheikh-Rouhou
- Monia Ennouri
البيانات البيبليوغرافية مصدرها OpenAlex (قاعدة مفتوحة).
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