Accueil › Annuaire des chercheurs › Lamia Ayed
Lamia Ayed
Affiliation : University of Monastir
- 36Publications (affiliation tunisienne)
- 41Publications au total
- 1426Citations
- 19Indice h
Profil de recherche
Lamia Ayed compte 36 publications référencées (2002–2026). Ses travaux paraissent principalement dans « Journal of Chemistry », « Process Biochemistry » et « Journal of Microbiological Methods ». Son article le plus cité, « Development of a beverage from red grape juice fermented with the Kombucha consortium » (2016), a été cité 211 fois. 10 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
- Probiotics and Fermented Foods
- Enzyme-mediated dye degradation
- Microbial bioremediation and biosurfactants
- Adsorption and biosorption for pollutant removal
- Fermentation and Sensory Analysis
Publications (36)
- Optimization of physicochemical and antimicrobial properties of functional kombucha beverage sweetened with dried fruits using simplex centroid mixture and Plackett-Burman designs
- Optimization of a novel fermented kefir beverage fortified with Opuntia, Roselle, Chamomile, Marjoram, Honey and plant sugar using mixture and Box-Behnken design
- Application of the simplex centroid mixture design in the formulation of a new spread based on probiotic, date, gum arabic, date kernel, jujube, and sesame oil
- Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties
- Co-Cultivation of Potential Probiotic Strains Isolated from Water Kefir for Fermented Green Tea Beverage
- The potential use of linalool and cuminaldehyde as efflux pump inhibitor for the modulation of drugs and disinfectant resistance in oral Staphylococcus aureus isolates harbored the NorB gene
- Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27
- Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
- Biodegradation Pathway of Congo Red azo dye by Geotrichum candidum and Toxicity Assessment of Metabolites
- Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides
- Sustainable whey processing techniques: Innovations in derivative and beverage production
- Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design
- Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
- Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
- Physicochemical and biological treatment of textile wastewater
- Contributors
- Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
- Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology
- Congo Red Decolorization and Detoxification by Aspergillus niger : Removal Mechanisms and Dye Degradation Pathway
- Advanced oxidation process and biological treatments for table olive processing wastewaters: constraints and a novel approach to integrated recycling process: a review
- Development of a beverage from red grape juice fermented with the Kombucha consortium
- Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation
- Improvement of green table olive processing wastewater decolorization by Geotrichum candidum
- Effects of air drying properties on drying kinetics and stability of cactus/brewer's grains mixture fermented with lactic acid bacteria
- Biodegradation of azo and triphenylmethanes dyes: Cytotoxicity of dyes, slime production and enzymatic activities of Staphylococcus epidermidis isolated from industrial wastewater
- Application of the mixture design to decolourise effluent textile wastewater using continuous stirred bed reactor
- Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater
- Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition
- Use of Geotrichum candidum for olive mill wastewater treatment in submerged and static culture
- Effect of nitrogen and carbon sources on Indigo and Congo red decolourization by Aspergillus alliaceus strain 121C
- Biodegradation of different molecular-mass polyphenols derived from olive mill wastewaters by Geotrichum candidum
- Ecological removal of recalcitrant phenolic compounds of treated olive mill wastewater by Pediococcus pentosaceus
- Involvement of lignin peroxidase in the decolourization of black olive mill wastewaters by Geotrichum candidum
- Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum
- Decolorization of fresh and stored-black olive mill wastewaters by Geotrichum candidum
- Culture conditions of tannase production by Lactobacillus plantarum
Revues de publication
- Journal of Chemistry × 3
- Process Biochemistry × 3
- Journal of Microbiological Methods × 2
- Microbial Pathogenesis × 2
- Beverages × 2
- Foods × 2
Publications par année
- 20263
- 20254
- 20243
- 20232
- 20214
- 20201
- 20191
- 20181
- 20171
- 20161
Collaborations
Établissements partenaires : National Institute of Applied Science and Technology · University of Carthage · University of Jendouba · Higher Institute of Food Industries of Tunis · Centre International des Technologies de l'Environnement de Tunis
Co-auteurs
- Moktar Hamdi
- Nedra Asses
- Sana M’hir
- Asma Mejri
- Hassib Bouallagui
- Emna Gatri
- N. Assas
- Souhir Torjmèn
- Nada Ben Othman
- Haifa Dhif
- Sami Sayadi
- Nadia Chammem
Données bibliographiques issues d’OpenAlex (base ouverte).
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