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Olfa Baccouri
Affiliation : University of Carthage · National Institute of Applied Science and Technology
- 12Publications (affiliation in Tunisia)
- 21Total publications
- 1031Citations
- 8h-index
Research profile
Olfa Baccouri has 12 indexed publications (2007–2026). Their work appears mainly in “Frontiers in Microbiology”, “Food Chemistry” and “International Dairy Journal”. Their most cited article, “Impacts of water stress on gas exchange, water relations, chlorophyll content and leaf structure in the two main Tunisian olive (Olea europa” (2008), has been cited 351 times. 2 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers.
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Create my free profile Add my publicationsResearch areas
- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Nuts composition and effects
Publications (12)
- Molecular and functional characterization of Enterococcus faecalis OB15: A hypoallergenic and antimicrobial starter from Tunisian Rigouta cheese
- The small phytomolecule resveratrol: A promising role in boosting tumor cell chemosensitivity
- Influence of Catecholamines (Epinephrine/Norepinephrine) on Biofilm Formation and Adhesion in Pathogenic and Probiotic Strains of Enterococcus faecalis
- Draft Genome Sequence of Enterococcus faecalis Strain OB15, a Probiotic Strain Recently Isolated from Tunisian Rigouta Cheese
- Probiotic Potential and Safety Evaluation of Enterococcus faecalis OB14 and OB15, Isolated From Traditional Tunisian Testouri Cheese and Rigouta, Using Physiological and Genomic Analysis
- Risk and safety of Enteroccocci in probiotic use
- Impacts of water stress on gas exchange, water relations, chlorophyll content and leaf structure in the two main Tunisian olive (Olea europaea L.) cultivars
- Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
- Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
- Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)
- Changes in lipid composition, water relations and gas exchange in leaves of two young ‘Chemlali’ and ‘Chetoui’ olive trees in response to water stress
- Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones
Publication venues
- Frontiers in Microbiology × 2
- Food Chemistry × 2
- International Dairy Journal × 1
- Pharmacia × 1
- Microbiology Resource Announcements × 1
- HAL × 1
Publications per year
- 20261
- 20241
- 20202
- 20191
- 20181
- 20085
- 20071
Collaborations
Partner institutions : Center of Biotechnogy of Borj Cédria · Tunis El Manar University · Tunis University · University of Sousse
Co-authors
- Mokhtar Zarrouk
- Mokhtar Guerfel
- Béchir Baccouri
- Ferid Abidi
- Douja Daoud Ben Miled
- Douja Daoud
- Dalenda Boujnah
- Wissem Zarrouk
- Nadia Boujelbène
- Issam Nouairi
- Douha Krichene
- Wided Chaïbi
Bibliographic data from OpenAlex (open database).
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