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Douja Daoud
Affiliation : Center of Biotechnogy of Borj Cédria
- 18Publications (affiliation in Tunisia)
- 35Total publications
- 1561Citations
- 23h-index
Research profile
Douja Daoud has 18 indexed publications (2007–2012). Their work appears mainly in “Food Chemistry”, “Journal of Food Biochemistry” and “Journal of the Science of Food and Agriculture”. Their most cited article, “Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia” (2008), has been cited 133 times. 5 of these publications date from the last three years of activity. Their work is co-authored with at least 12 researchers, including institutions in Spain, Greece.
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Create my free profile Add my publicationsResearch areas
- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Nuts composition and effects
- Phytochemicals and Antioxidant Activities
- Genetics and Plant Breeding
Publications (18)
- Chemical profiles of five minor olive oil varieties grown in central Tunisia
- The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia
- Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin
- BEHAVIOR OF SUPER-INTENSIVE SPANISH AND GREEK OLIVE CULTIVARS GROWN IN NORTHERN TUNISIA
- WILD OLIVE (OLEA EUROPAEA L.) SELECTION FOR QUALITY OIL PRODUCTION
- Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil
- Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia)
- Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia
- Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin
- Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone
- Characterization of virgin olive oil from Southern Tunisia
- Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia
- Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)
- Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO
- ANALYTICAL CHARACTERISTICS OF VIRGIN OLIVE OILS FROM TWO NEW VARIETIES OBTAINED BY CONTROLLED CROSSING ON MESKI VARIETY
- Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties
- Characterization of monovarietal virgin olive oils from six crossing varieties
- Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings
Publication venues
- Food Chemistry × 4
- Journal of Food Biochemistry × 2
- Journal of the Science of Food and Agriculture × 2
- Grasas y Aceites × 2
- Scientia Horticulturae × 2
- European Journal of Lipid Science and Technology × 2
Publications per year
- 20121
- 20111
- 20103
- 20092
- 20086
- 20075
Collaborations
Partner institutions : Government of Extremadura · University of Monastir · Centro Tecnológico Nacional Agroalimentario Extremadura · Aristotle University of Thessaloniki
Co-authors’ countries : Spain · Greece
Co-authors
- Mokhtar Zarrouk
- Hédia Manai‐Djebali
- Imen Oueslati
- Faouzia Mahjoub Haddada
- Béchir Baccouri
- Wissem Zarrouk
- Wael Taamalli
- Youssef Ouni
- Dhouha Krichène
- Kawther Methenni
- Nabil Ben Youssef
- Amira Allalout
Bibliographic data from OpenAlex (open database).
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