Ayadi MA - Search Results

1

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.

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. 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

Effect of moderate spray drying conditions on functionality of dried egg white and whole egg.

Ayadi MA, Khemakhem M, Belgith H, Attia H. Ayadi MA, et al. J Food Sci. 2008 Aug;73(6):E281-7. doi: 10.1111/j.1750-3841.2008.00811.x. J Food Sci. 2008. PMID: 18782229 Free article.

4

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.

5

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. 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

6

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.

7

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.

Zouari N, Abid M, Fakhfakh N, Ayadi MA, Zorgui L, Ayadi M, Attia H. Zouari N, et al. Among authors: ayadi m, ayadi ma. Int J Food Sci Nutr. 2011 Dec;62(8):811-3. doi: 10.3109/09637486.2011.582461. Epub 2011 May 16. Int J Food Sci Nutr. 2011. PMID: 21568819 Free article.

8

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. 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

9

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. 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.

10

Yield and composition of pectin extracted from Tunisian pomegranate peel.

Abid M, Renard CM, Watrelot AA, Fendri I, Attia H, Ayadi MA. Abid M, et al. Among authors: ayadi ma. Int J Biol Macromol. 2016 Dec;93(Pt A):186-194. doi: 10.1016/j.ijbiomac.2016.08.033. Epub 2016 Aug 11. Int J Biol Macromol. 2016. PMID: 27524274 Free article.

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