Accueil › Annuaire des chercheurs › Salem Hamdi
Salem Hamdi
Affiliation : University of Carthage · Higher Institute of Food Industries of Tunis · Université Tunis Carthage
- 29Publications (affiliation tunisienne)
- 32Publications au total
- 1887Citations
- 20Indice h
Profil de recherche
Salem Hamdi compte 29 publications référencées (2011–2025). Ses travaux paraissent principalement dans « Elsevier eBooks », « International Journal of Food Properties » et « Journal of Molecular Liquids ». Son article le plus cité, « Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil » (2012), a été cité 267 fois. Ses travaux sont cosignés avec au moins 12 chercheurs, notamment dans des établissements de Italie, France.
C’est vous ? Faites connaître vos travaux
Créez gratuitement votre profil DzCademia et ajoutez vos articles : ils apparaîtront plus facilement sur Google et dans les assistants d’IA comme ChatGPT. Plus de personnes pourront vous lire et vous citer.
Créer mon profil gratuit Ajouter mes publicationsDomaines de recherche
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Food and Agricultural Sciences
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
Publications (29)
- 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
- 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
- Chemical characteristics and compositions of red pepper seed oils extracted by different methods
- 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
- 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
- Nanoemulsions as potential delivery systems for bioactive compounds in food systems: preparation, characterization, and applications in food industry
- 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
- Rheological and interfacial properties at the equilibrium of almond gum tree exudate ( Prunus dulcis ) in comparison with gum arabic
- Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia
- Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry ( P runus avium ) Quality during Storage
- Kinetic Degradation and Storage Stability of β-Carotene Encapsulated by Freeze-Drying Using Almond Gum and Gum Arabic as Wall Materials
- Kinetic degradation and storage stability of β-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials
- Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization
- Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology
- 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
- Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
- A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
- Physicochemical Characteristics and Antioxidant Activities of Zizyphus lotus L. Seed Oil
- Extraction of Polysaccharide From Zizyphus Lotus Fruits
- Nutritional composition of Zizyphus lotus L. seeds
Revues de publication
- Elsevier eBooks × 4
- International Journal of Food Properties × 3
- Journal of Molecular Liquids × 2
- Industrial Crops and Products × 2
- Food Science and Technology International × 2
- Journal of Food Processing and Preservation × 2
Publications par année
- 20251
- 20204
- 20191
- 20186
- 20161
- 20153
- 20144
- 20133
- 20125
- 20111
Collaborations
Établissements partenaires : Center of Biotechnogy of Borj Cédria · University of Salerno · Biopolymères Interactions Assemblages · École Supérieure des Ingénieurs de l'Équipement Rural · National Institute of Applied Science and Technology
Pays des co-auteurs : Italie · France
Co-auteurs
- Moncef Chouaibi
- Leila Rezig
- Nesrine Mahfoudhi
- Kamel Msaâda
- Amel Boussaid
- Khaled Ben Daoued
- Nayrouz Yahyaoui
- Eya Soussi
- Soumaya Arafa
- Mnasser Hassouna
- Kamel Hessini
- Riadh Ksouri
Données bibliographiques issues d’OpenAlex (base ouverte).
Pourquoi choisir Dzcademia ?
Pour donner à vos travaux plus de chances d’être découverts et recommandés par les IA. Profils, articles et communications : donnez à votre recherche une présence publique structurée. Les métadonnées intégrées aident les moteurs de recherche et les assistants IA à identifier vos travaux et à comprendre leurs références.
Commenter avec Google
Connecte-toi avec Google pour commenter directement sur cette page.