Ayadi M - Search Results

1

Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening.

Mraicha F, Ksantini M, Zouch O, Ayadi M, Sayadi S, Bouaziz M. Mraicha F, et al. Among authors: ayadi m. Food Chem Toxicol. 2010 Nov;48(11):3235-41. doi: 10.1016/j.fct.2010.08.031. Epub 2010 Sep 4. Food Chem Toxicol. 2010. PMID: 20804813

2

Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar.

Damak N, Bouaziz M, Ayadi M, Sayadi S, Damak M. Damak N, et al. Among authors: ayadi m. J Agric Food Chem. 2008 Mar 12;56(5):1560-6. doi: 10.1021/jf072273k. Epub 2008 Feb 8. J Agric Food Chem. 2008. PMID: 18257524

3

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.

Ayadi MA, Grati-Kamoun N, Attia H. Ayadi MA, et al. Food Chem Toxicol. 2009 Oct;47(10):2613-9. doi: 10.1016/j.fct.2009.07.024. Epub 2009 Jul 25. Food Chem Toxicol. 2009. PMID: 19635520 Free article.

4

Volatile and lipid analyses by gas chromatography/mass spectrometry and nutraceutical potential of edible wild Malva aegyptiaca L. (Malvaceae).

Zouari N, Fakhfakh N, Zouari S, Sellami M, Abid M, Ayadi MA, Zaidi S, Neffati M. Zouari N, et al. Among authors: ayadi ma. Int J Food Sci Nutr. 2011 Sep;62(6):600-8. doi: 10.3109/09637486.2011.564157. Epub 2011 May 3. Int J Food Sci Nutr. 2011. PMID: 21534888 Free article.

5

Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars.

Rigane G, Ayadi M, Boukhris M, Sayadi S, Bouaziz M. Rigane G, et al. Among authors: ayadi m. J Sci Food Agric. 2013 Feb;93(3):527-34. doi: 10.1002/jsfa.5815. Epub 2012 Aug 7. J Sci Food Agric. 2013. PMID: 22886385

6

Effect of processing systems on the quality and stability of Chemlali olive oils.

Ammar S, Zribi A, Ben Mansour A, Ayadi M, Abdelhedi R, Bouaziz M. Ammar S, et al. Among authors: ayadi m. J Oleo Sci. 2014;63(4):311-23. doi: 10.5650/jos.ess13180. Epub 2014 Mar 5. J Oleo Sci. 2014. PMID: 24599103 Free article.

7

Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range.

Khemakhem I, Ahmad-Qasem MH, Catalán EB, Micol V, García-Pérez JV, Ayadi MA, Bouaziz M. Khemakhem I, et al. Among authors: ayadi ma. Ultrason Sonochem. 2017 Jan;34:466-473. doi: 10.1016/j.ultsonch.2016.06.010. Epub 2016 Jun 11. Ultrason Sonochem. 2017. PMID: 27773270 Free article.

8

Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves.

Khemakhem I, Abdelhedi O, Trigui I, Ayadi MA, Bouaziz M. Khemakhem I, et al. Among authors: ayadi ma. Int J Biol Macromol. 2018 Jan;106:425-432. doi: 10.1016/j.ijbiomac.2017.08.037. Epub 2017 Aug 10. Int J Biol Macromol. 2018. PMID: 28802847 Free article.

9

Antioxidant properties and phenolic profile characterization by LC-MS/MS of selected Tunisian pomegranate peels.

Abid M, Yaich H, Cheikhrouhou S, Khemakhem I, Bouaziz M, Attia H, Ayadi MA. Abid M, et al. Among authors: ayadi ma. J Food Sci Technol. 2017 Aug;54(9):2890-2901. doi: 10.1007/s13197-017-2727-0. Epub 2017 Jun 19. J Food Sci Technol. 2017. PMID: 28928529 Free PMC article.

10

Olive leaf extracts for shelf life extension of salmon burgers.

Khemakhem I, Fuentes A, Lerma-García MJ, Ayadi MA, Bouaziz M, Barat JM. Khemakhem I, et al. Among authors: ayadi ma. Food Sci Technol Int. 2019 Mar;25(2):91-100. doi: 10.1177/1082013218795816. Epub 2018 Aug 27. Food Sci Technol Int. 2019. PMID: 30149729 Free article.

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