| Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review M Elleuch, D Bedigian, O Roiseux, S Besbes, C Blecker, H Attia Food chemistry 124 (2), 411-421, 2011 | 2219 | 2011 |
| Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction S Cheikh-Rouhou, S Besbes, B Hentati, C Blecker, C Deroanne, H Attia Food chemistry 101 (2), 673-681, 2007 | 615 | 2007 |
| Quality characteristics of sesame seeds and by-products M Elleuch, S Besbes, O Roiseux, C Blecker, H Attia Food chemistry 103 (2), 641-650, 2007 | 608 | 2007 |
| Date seeds: chemical composition and characteristic profiles of the lipid fraction S Besbes, C Blecker, C Deroanne, NE Drira, H Attia Food chemistry 84 (4), 577-584, 2004 | 588 | 2004 |
| Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia H Yaich, H Garna, S Besbes, M Paquot, C Blecker, H Attia Food chemistry 128 (4), 895-901, 2011 | 474 | 2011 |
| Date flesh: Chemical composition and characteristics of the dietary fibre M Elleuch, S Besbes, O Roiseux, C Blecker, C Deroanne, NE Drira, ... Food chemistry 111 (3), 676-682, 2008 | 453 | 2008 |
| Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam S Besbes, L Drira, C Blecker, C Deroanne, H Attia Food chemistry 112 (2), 406-411, 2009 | 362 | 2009 |
| Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate AM Ghribi, IM Gafsi, A Sila, C Blecker, S Danthine, H Attia, A Bougatef, ... Food chemistry 187, 322-330, 2015 | 348 | 2015 |
| Chemical characteristics and oxidative stability of sesame seed, sesame paste, and olive oils C Borchani, S Besbes, CH Blecker, H Attia Journal of Agricultural Science and Technology 12 (5), 585-596, 2010 | 289 | 2010 |
| Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology M Masmoudi, S Besbes, M Chaabouni, C Robert, M Paquot, C Blecker, ... Carbohydrate polymers 74 (2), 185-192, 2008 | 276 | 2008 |
| Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates AM Ghribi, IM Gafsi, C Blecker, S Danthine, H Attia, S Besbes Journal of Food Engineering 165, 179-188, 2015 | 244 | 2015 |
| Heating effects on some quality characteristics of date seed oil S Besbes, C Blecker, C Deroanne, G Lognay, NE Drira, H Attia Food chemistry 91 (3), 469-476, 2005 | 212 | 2005 |
| Sterol composition of black cumin (Nigella sativa L.) and Aleppo pine (Pinus halepensis Mill.) seed oils S Cheikh-Rouhou, S Besbes, G Lognay, C Blecker, C Deroanne, H Attia Journal of Food Composition and Analysis 21 (2), 162-168, 2008 | 202 | 2008 |
| Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.) W Kchaou, F Abbès, C Blecker, H Attia, S Besbes Industrial crops and products 45, 262-269, 2013 | 188 | 2013 |
| Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours AM Ghribi, A Sila, IM Gafsi, C Blecker, S Danthine, H Attia, A Bougatef, ... International Journal of Biological Macromolecules 75, 276-282, 2015 | 183 | 2015 |
| Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition R Zouari, S Besbes, S Ellouze-Chaabouni, D Ghribi-Aydi Food chemistry 194, 758-769, 2016 | 161 | 2016 |
| Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties F Abbès, MA Bouaziz, C Blecker, M Masmoudi, H Attia, S Besbes LWT-Food science and Technology 44 (8), 1827-1834, 2011 | 159 | 2011 |
| Date seed oil: phenolic, tocopherol and sterol profiles S Besbes, C Blecker, C Deroanne, N Bahloul, G Lognay, NE DRIRA, ... Journal of food lipids 11 (4), 251-265, 2004 | 158 | 2004 |
| Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review A Ben Amira, S Besbes, H Attia, C Blecker International Journal of Food Properties 20 (sup1), S76-S93, 2017 | 150 | 2017 |
| Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers S Besbes, H Attia, C Deroanne, S Makni, C Blecker Journal of Food Quality 31 (4), 480-489, 2008 | 150 | 2008 |
Christophe BleckerUniversité de LiègeEmail được xác minh tại ulg.ac.be