| Proteomic profiling of camel and cow milk proteins under heat treatment I Felfoul, J Jardin, F Gaucheron, H Attia, MA Ayadi Food Chemistry 216, 161-169, 2017 | 115 | 2017 |
| A physical stability study of whey-based prickly pear beverages A Baccouche, M Ennouri, I Felfoul, H Attia Food Hydrocolloids 33 (2), 234-244, 2013 | 66 | 2013 |
| Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene S Azabou, Y Abid, H Sebii, I Felfoul, A Gargouri, H Attia LWT-Food Science and Technology 68, 280-287, 2016 | 61 | 2016 |
| Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology I Ammar, H Gharsallah, AB Brahim, H Attia, MA Ayadi, B Hadrich, I Felfoul Food Chemistry 343, 128457, 2021 | 56 | 2021 |
| A laboratory investigation of cow and camel whey proteins deposition under different heat treatments I Felfoul, C Lopez, F Gaucheron, H Attia, MA Ayadi Food and Bioproducts Processing 96, 256-263, 2015 | 47 | 2015 |
| Effect of ginger (Zingiber officinalis) addition on fermented bovine milk: rheological properties, sensory attributes and antioxidant potential. I Felfoul, M Borchani, O Samet-Bali, H Attia, MA Ayadi | 42 | 2017 |
| Fouling behavior of camel and cow milks under different heat treatments I Felfoul, C Lopez, F Gaucheron, H Attia, MA Ayadi Food and Bioprocess Technology 8, 1771-1778, 2015 | 40 | 2015 |
| Detection of Escherichia coli in unpasteurized raw milk O Samet Bali, R Lajnef, I Felfoul, H Attia, M Ayadi International Journal of Agricultural and Food Science, 2024 | 37 | 2024 |
| Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried spirulina (Arthrospira platensis). B Bchir, I Felfoul, MA Bouaziz, T Gharred, H Yaich, E Noumi, M Snoussi, ... International Food Research Journal 26 (5), 2019 | 31 | 2019 |
| Deposit generation during camel and cow milk heating: Microstructure and chemical composition I Felfoul, E Beaucher, C Cauty, H Attia, F Gaucheron, MA Ayadi Food and Bioprocess Technology 9, 1268-1275, 2016 | 29 | 2016 |
| Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes I Felfoul, S Bornaz, A Baccouche, A Sahli, H Attia Journal of Food Science and Technology 52, 6749-6755, 2015 | 26 | 2015 |
| Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design I Ammar, H Sebii, T Aloui, H Attia, B Hadrich, I Felfoul Heliyon 8 (12), 2022 | 25 | 2022 |
| Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders I Felfoul, J Burgain, C Perroud, C Gaiani, J Scher, H Attia, J Petit Drying Technology 40 (3), 665-677, 2022 | 22 | 2022 |
| Study of proteolytic and lipolytic activities of Pseudomonas spp. isolated from pasteurized milk in Tunisia O Samet-Bali, I Felfoul, R Lajnaf, H Attia, MA Ayadi Journal of Agricultural Science 5 (7), 46, 2013 | 21 | 2013 |
| Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses A Bouazizi, TB Touati, C Guesmi, H Attia, I Felfoul International dairy journal 117, 105006, 2021 | 20 | 2021 |
| Shelf life determination of fresh cheese subjected to different modified atmospheres packaging I Felfoul, H Attia, S Bornaz Journal of Agricultural Science and Technology 19 (4), 847-860, 2017 | 17 | 2017 |
| Hygienic quality of" Rayeb", a traditional Tunisian fermented cow's milk O Samet-Bali, I Felfoul, R Lajnaf, H Attia, MA Ayadi International Food Research Journal 23 (1), 366, 2016 | 16 | 2016 |
| Characterization of nettle leaves (Urtica dioica) as a novel source of protease for clotting dromedary milk by non-destructive methods A Bouazizi, I Felfoul, H Attia, R Karoui Colloids and Surfaces B: Biointerfaces 211, 112312, 2022 | 13 | 2022 |
| Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico‐Chemical Properties I Felfoul, S Bornaz, W Belhadj Hmida, A Sahli, H Attia Journal of Chemistry 2013 (1), 732024, 2013 | 11 | 2013 |
| Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties I Felfoul, A Sahli, O Samet-Bali, H Attia, S Bornaz Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 66 (4 …, 2016 | 8 | 2016 |
HAMADI ATTIASfax University - TunisiaBestätigte E-Mail-Adresse bei enis.tn
Roua LajnafChercheur post-doctoral en Biochimie et Allergies Alimentaires, Ecole Nationale d'Ingénieurs de SfaxBestätigte E-Mail-Adresse bei enis.tn
Haifa SebiiAssistant professorBestätigte E-Mail-Adresse bei enis.tn
Dr. Bilel HadrichAssociate Professor, Department of Chemical Engineering, College of Engineering, Imam Mohammad IbnBestätigte E-Mail-Adresse bei enis.tn
Jeremy PetitLIBioBestätigte E-Mail-Adresse bei univ-lorraine.frBURGAIN JenniferMaitre de conférences, Université de Lorraine, LIBioBestätigte E-Mail-Adresse bei univ-lorraine.fr
Claire GaianiLIBio - Université de LorraineBestätigte E-Mail-Adresse bei univ-lorraine.fr
brahim bchiruniversité de liègeBestätigte E-Mail-Adresse bei isbm.u-monastir.tn
Mejdi SnoussiUniversity of HailBestätigte E-Mail-Adresse bei uoh.edu.sa
abdelkader adamouprofesseur; biologie animaleBestätigte E-Mail-Adresse bei univ-ouargla.dz
MOSBAH SaidUniversity Kasdi Merbah OuarglaBestätigte E-Mail-Adresse bei univ-ouargla.dz
