Accueil › Annuaire des chercheurs › Moncef Chouaibi
Moncef Chouaibi
Affiliation : University of Carthage · Higher Institute of Food Industries of Tunis · Université Tunis Carthage
- 73Publications (affiliation tunisienne)
- 85Publications au total
- 2171Citations
- 25Indice h
Profil de recherche
Moncef Chouaibi compte 73 publications référencées (2011–2026). Ses travaux paraissent principalement dans « Journal of Food Measurement & Characterization », « Elsevier eBooks » et « International Journal of Food Properties ». Son article le plus cité, « Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil » (2012), a été cité 267 fois. 22 de ces publications datent des trois dernières années d’activité. Ses travaux sont cosignés avec au moins 12 chercheurs, notamment dans des établissements de Italie, France.
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Créer mon profil gratuit Ajouter mes publicationsDomaines de recherche
- 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
Revues de publication
- 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 par année
- 20263
- 202514
- 20245
- 20234
- 20229
- 20215
- 20205
- 20194
- 20189
- 20171
Collaborations
Établissements partenaires : 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
Pays des co-auteurs : Italie · France
Co-auteurs
- 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
Données bibliographiques issues d’OpenAlex (base ouverte).
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