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Olfa Samet-Bali

Affiliation : University of Sfax

• 4Publications (affiliation in Tunisia)
• 10Total publications
• 177Citations
• 8h-index

OpenAlex

Research profile

Olfa Samet-Bali has 4 indexed publications (2008–2019). Their work appears mainly in “Journal of Food Engineering”, “Journal of Agricultural Science” and “International Journal of Dairy Technology”. Their most cited article, “Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction” (2008), has been cited 58 times. Their work is co-authored with at least 8 researchers, including institutions in France.

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Research areas

• Probiotics and Fermented Foods
• Food and Agricultural Sciences
• Fermentation and Sensory Analysis
• Listeria monocytogenes in Food Safety
• Milk Quality and Mastitis in Dairy Cows

Publications (4)

• Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys
  2019 · Journal of Food Engineering · cited 35 times
• Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia
  2013 · Journal of Agricultural Science · cited 11 times
• A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia
  2009 · International Journal of Dairy Technology · cited 22 times
• Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction
  2008 · LWT · cited 58 times

Publication venues

• Journal of Food Engineering × 1
• Journal of Agricultural Science × 1
• International Journal of Dairy Technology × 1
• LWT × 1

Publications per year

• 20191
• 20131
• 20091
• 20081

Collaborations

Partner institutions : Ingénierie des Agropolymères et Technologies Emergentes

Co-authors’ countries : France

Co-authors

• Hammadi Attia
• M.A. Ayadi
• Mohamed Ali Ayadi
• Roua Lajnaf
• Hamadi Attia
• Hamadi Attia
• Ines Trigui
• Imène Felfoul

Bibliographic data from OpenAlex (open database).