Accueil › Annuaire des chercheurs › Olfa Oussaief
Olfa Oussaief
Affiliation : Institut des Régions Arides · University of Gabès
- 22Publications (affiliation tunisienne)
- 22Publications au total
- 304Citations
- 11Indice h
Profil de recherche
Olfa Oussaief compte 22 publications référencées (2017–2025). Ses travaux paraissent principalement dans « Foods », « Journal of Food Measurement & Characterization » et « International Journal of Dairy Technology ». Son article le plus cité, « Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic » (2018), a été cité 32 fois. 6 de ces publications datent des trois dernières années d’activité. Ses travaux sont cosignés avec au moins 12 chercheurs.
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Créer mon profil gratuit Ajouter mes publicationsDomaines de recherche
- Animal Diversity and Health Studies
- Food and Agricultural Sciences
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
Publications (22)
- Assessment of the Anti-Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage
- The characterization of Lactobacillus strains in camel and bovine milk during fermentation: A comparison study
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals
- Relation between Color and Chemical Composition of Dromedary Camel Colostrum
- Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
- Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity
- Fortification of goat yogurt with roasted date seeds (Phoenix dactylifera L.) powder: impact on nutritional, technological, phenolic profile, antioxidant and sensory properties
- Antioxidant, lipase and ACE ‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates
- Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogenes and Staphylococcus aureus
- Camel Colostrum Composition, Nutritional Value, and Nutraceuticals
- Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics
- Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt
- Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional Properties
- Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk
- Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder
- Microbial and enzymatic hydrolysis of dromedary whey proteins and caseins: techno-functional, radical scavenging, antimicrobial properties and incorporation in beverage formulation
- Antilisterial activity of dromedary lactoferrin peptic hydrolysates
- Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum
- Camel Colostrum Composition, Nutritional Value, and Nutraceuticals
- Strategies and Technologies for Camel Milk Preservation
- Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt
- Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
Revues de publication
- Foods × 3
- Journal of Food Measurement & Characterization × 2
- International Journal of Dairy Technology × 2
- LWT × 2
- Practice, progress, and proficiency in sustainability × 2
- Heliyon × 1
Publications par année
- 20251
- 20242
- 20233
- 20223
- 20211
- 20205
- 20195
- 20181
- 20171
Collaborations
Établissements partenaires : Manouba University · University of Sfax
Co-auteurs
- Halima El‐Hatmi
- Zeineb Jrad
- Touhami Khorchani
- Touhami Khorchani
- Khaoula Belguith
- Mohamed Dbara
- Wafa Mkadem
- Nourhene Mihoubi Boudhrioua
- Slah Zaidi
- Waâd Nasri
- Mohamed Hammadi
- Imed Sbissi
Données bibliographiques issues d’OpenAlex (base ouverte).
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