Accueil › Annuaire des chercheurs › Halima El‐Hatmi
Halima El‐Hatmi
Affiliation : Institut des Régions Arides · University of Gabès
- 42Publications (affiliation tunisienne)
- 53Publications au total
- 1240Citations
- 19Indice h
Profil de recherche
Halima El‐Hatmi compte 42 publications référencées (2005–2026). Ses travaux paraissent principalement dans « Foods », « LWT » et « Acta Alimentaria ». Son article le plus cité, « Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum » (2006), a été cité 140 fois. 6 de ces publications datent des trois dernières années d’activité. Ses travaux sont cosignés avec au moins 12 chercheurs, notamment dans des établissements de France.
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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 (42)
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying
- Spontaneous fermentation of Tunisian dromedary milk: VASE™-GC–MS volatile profiling, physicochemical and mineral composition, bioactivities, and lactic acid bacteria enumeration
- Assessment of the Anti-Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage
- Effects of Operational Parameters Variation During Ultrafiltration Process on Goat Skim Milk (GSM) Concentration for Cheese Elaboration
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals
- Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value
- Microwave drying of garlic (Allium sativum L.) leaves: kinetics modelling and changes in phenolic compounds profile
- 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
- Effect of process parameters on quality attributes of Lben: Correlation between physicochemical and sensory properties
- Camel Colostrum Composition, Nutritional Value, and Nutraceuticals
- Natural Antimicrobial Molecules from Opuntia spp. and Their Role in Poultry Nutrition
- 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
- Chemical Composition, Vitamin and Fatty Acid Profile of Meat from Carcass Cuts of Indigenous Goat in Tunisian Arid Land
- Plants: A natural solution to enhance raw milk cheese preservation?
- 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
- Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)
- Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt
- 99mTc-Labeled human and camel lactoferrin for detection of Staphylococcus aureus infections
- Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
- Dromedary camel milk proteins, a source of peptides having biological activities – A review
- Identification of bioactive peptides derived from caseins, glycosylation-dependent cell adhesion molecule-1 (GlyCAM-1), and peptidoglycan recognition protein-1 (PGRP-1) in fermented camel milk
- Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk
- Antimicrobial activity of camel milk casein and its hydrolysates
- Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis
- Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins
- Fast protein liquid chromatography of camel ?-lactalbumin fraction with radical scavenging activity
- Anti-diabetic effect of camel milk in alloxan-induced diabetic dogs: a dose-response experiment
- Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum
- Camel (Camelus dromedarius) immunoglobulin G, α-lactalbumin, serum albumin and lactoferrin in colostrum and milk during the early post partum period
- Immunochemical quantification of heat denaturation of camel (Camelus dromedarius) whey proteins
Revues de publication
- Foods × 4
- LWT × 3
- Acta Alimentaria × 2
- Journal of Food Measurement & Characterization × 2
- International Journal of Dairy Technology × 2
- Food Bioscience × 2
Publications par année
- 20262
- 20252
- 20242
- 20234
- 20223
- 20213
- 20205
- 20196
- 20183
- 20171
Collaborations
Établissements partenaires : Manouba University · University of Sfax · Tunis El Manar University · Centre National des Sciences et Technologies Nucléaires · Laboratoire Animal et Agroécosystèmes
Pays des co-auteurs : France
Co-auteurs
- Zeineb Jrad
- Olfa Oussaief
- Touhami Khorchani
- Touhami Khorchani
- Khaoula Belguith
- Amna Chahbani
- Mohamed Dbara
- Wafa Mkadem
- Mohamed Hammadi
- Nourhene Mihoubi Boudhrioua
- Slah Zaidi
- Olfa Oussaeif
Données bibliographiques issues d’OpenAlex (base ouverte).
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