Home › Researcher directory › Moncef Chouaibi
Moncef Chouaibi
Affiliation : University of Carthage · Higher Institute of Food Industries of Tunis · Université Tunis Carthage
- 73Publications (affiliation in Tunisia)
- 85Total publications
- 2171Citations
- 25h-index
Research profile
Moncef Chouaibi has 73 indexed publications (2011–2026). Their work appears mainly in “Journal of Food Measurement & Characterization”, “Elsevier eBooks” and “International Journal of Food Properties”. Their most cited article, “Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil” (2012), has been cited 267 times. 22 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers, including institutions in Italy, France.
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Create my free profile Add my publicationsResearch areas
- Edible Oils Quality and Analysis
- Food and Agricultural Sciences
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
Publications (73)
- Novel Acacia-based biofilms optimized by mixture design and ANN for poultry salami preservation
- Date Fruits and Their Products for Almond Beverage Fortification: Assessment of Beverages and Resulting Residues
- Vitamin D Fortification and Microencapsulation: Limiting Factors
- Encapsulation of Polyphenols in Double Water-in-Oil-in-Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Tunisian Arabic Gum
- Encapsulation of Capsaicin in Oil‐In‐Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation
- Co-encapsulation of catechin and L-lysine in water-in-oil-in-water (W1/O/W2) double emulsion using membrane emulsification process: application in carrot based infant-purée
- Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies
- Bioactive Phytochemicals from Celery (Apium graveolens L.) By-products
- Mathematical and Numerical Modeling of Drying Tunisian Loquat Slices ( Eriobotrya japonica L.) Fruits
- Probiotic low-fat ice cream from goat milk: Characterization and resilience to simulated gastrointestinal conditions
- Extraction of anthocyanins from blood orange waste assisted by ultrasonic process: Comparison between RSM, CFD, and ANN approaches
- Bioactive Phytochemicals from Spinach (Spinacia oleracea L.) By-products
- Bioactive Phytochemicals from Potato (Solanum tuberosum) By-products
- Valorization of High-Added Value Powder and Syrup from Date Palm (Phoenix Dactylifera L.) Waste: Impact on the Quality of Probiotic Bilayer Yogurt
- Optimization of the encapsulation of ascorbic acid and gallic acid in W1/O1/W2 double emulsion for enhancing shelf life of apricot fruits
- Impact of honey incorporation on quality characteristics of stirred goat-milk yoghurt containing probiotic Lactiplantibacillus plantarum
- Process improvement of prot CT2 collagenolytic protease production by Bacillus halotolerans with its application in beef tenderization
- Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum
- Correlation Study of Multi-Element Composition and Oxidative Stability of Ziziphus Lotus Lam. Seed Oils Collected from Different Regions of Tunisia
- Photosensitization effect of thyme essential oil for postharvest decontamination of tomato fruits
- Potential uses of Tunisian pomegranate seed waste: investigation of bioactive compounds and antioxidant activities
- Effect of Settling Methods on White (Chardonnay) and Rosé (Syrah) Wines Quality
- Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region
- Nanoncapsulation of tyrosol using natural biopolymers: optimization, characterization and physical stability of nanoparticles
- Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt
- Bioactive Phytochemicals from Pumpkin Seed Oil Processing By-products
- Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation
- Cytoprotective activities of representative nutrients from the Mediterranean diet and of Mediterranean oils against 7-ketocholesterol- and 7β-hydroxycholesterol-induced cytotoxicity: Application to age-related diseases and civilization diseases
- Profile characterization and biological activities of cold pressed Garden Cress (Lepidium sativum) seed oil
- Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula
- Thermal degradation kinetics of myrtle leaves ethanol extract (Myrtus communis L.): effect on phenolic compounds content and antioxidant activity
- Clove essential oil nanoemulsion: Optimization using artificial neural network
- Supercritical carbon dioxide extraction of clove essential oil: Optimization and characterization
- Bioactive Phytochemicals from Pumpkin Seed Oil-Processing By-Products
- Quality Characteristics of Stirred Yoghurt Added with Myrtus communis L. Fruit Jelly
- Straightforward extraction of date palm syrup from Phoenix dactylifera L. byproducts: application as sucrose substitute in sponge cake formulation
- Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries
- Comparative Study of the Fatty Acids and Tocopherol Profiles, Physical Properties, and Antioxidant Activities of Zizyphus lotus L. Seed Oils Based on the Geographical Origin
- In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese
- EFFECTS OF SUPPLEMENTING DIETS WITH THYMOL ON GROWTH PERFORMANCE AND MEAT QUALITY OF GROWING RABBIT UNDER HEAT SEASON
- Extraction of Citrullus colocynthis L. seed oil by supercritical carbon dioxide process using response surface methodology (RSM) and artificial neural network (ANN) approaches
- Microencapsulation of catechin using water-in-oil-in-water (W1/O/W2) double emulsions: Study of release kinetics, rheological, and thermodynamic properties
- Cold pressed Pistacia lentiscus seed oils
- Cold pressed Cucumis melo L. seed oil
- Cold pressed Citrullus lanatus seed oil
- Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils
- Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt
- INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY
- EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
- Chemical characteristics and compositions of red pepper seed oils extracted by different methods
- Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
- Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques
- Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion
- Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties
- Pelargonium graveolensAqueous Decoction: A New Water-Soluble Polysaccharide and Antioxidant-Rich Extract
- Optimization of the Extraction Process by Response Surface Methodology of Protein Isolate from Defatted Jujube (Zizyphus lotus L.) Seeds
- Classification of Southern Tunisian honeys based on their physicochemical and textural properties
- Numerical modelling of date palm fruits drying process
- Yogurt Enrichment with Spirulina (Arthrospira platensis): Effect of Storage on Physicochemical Parameters
- Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology
- Changes in wheat and potato starches induced by gamma irradiation: A comparative macro and microscopic study
- Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia
- Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed
- Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia
- Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization
- Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato ( Solanum lycopersicum L.) fruits
- Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil
- Chemical composition and functional properties of gum exudates from the trunk of the almond tree ( Prunus dulcis )
- The Influence of Season on the Gonad Index and Biochemical Composition of the Sea Urchin Paracentrotus lividus from the Golf of Tunis
- A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Physicochemical Characteristics and Antioxidant Activities of Zizyphus lotus L. Seed Oil
- Nutritional composition of Zizyphus lotus L. seeds
Publication venues
- Journal of Food Measurement & Characterization × 8
- Elsevier eBooks × 5
- International Journal of Food Properties × 4
- Springer eBooks × 3
- Chemistry Africa × 3
- Industrial Crops and Products × 3
Publications per year
- 20263
- 202514
- 20245
- 20234
- 20229
- 20215
- 20205
- 20194
- 20189
- 20171
Collaborations
Partner institutions : National Institute of Applied Science and Technology · Center of Biotechnogy of Borj Cédria · University of Salerno · Tunis El Manar University · Institut National Agronomique de Tunisie
Co-authors’ countries : Italy · France
Co-authors
- Leila Rezig
- Salem Hamdi
- Ahmed Snoussi
- Hayet Ben Haj Koubaier
- Nabiha Bouzouita
- Amel Boussaid
- Saoussen Bouacida
- Imen Mahmoudi
- Eya Soussi
- Khouloud Rigane
- Mouna Boulàres
- Kamel Msaâda
Bibliographic data from OpenAlex (open database).
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