Lilia Belghith‐Fendri

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Lilia Belghith‐Fendri, Fatma Châari, Fatma Kallel et al. · Journal of Food Science · 2016 · 55 citations

Agriculture, Food Science, Nutritional Sciences +11

Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

Fatma Châari, Lilia Belghith‐Fendri, Monia Blibech et al. · Process Biochemistry · 2014 · 39 citations

Life Sciences, Biochemistry, Microbiology +17

Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted β-glucan hydrolysed by <i>Penicillium occitanis</i> EG_L lichenase

Fatma Châari, Lilia Belghith‐Fendri, Soumaya Zaouri-Ellouzi et al. · Natural Product Research · 2015 · 22 citations

Life Sciences, Biochemistry, Food Science +17

Identification of polysaccharides extracted from pea pod by-products and evaluation of their biological and functional properties

Lilia Belghith‐Fendri, Fatma Châari, Khawla Ben Jeddou et al. · International Journal of Biological Macromolecules · 2018 · 20 citations

Life Sciences, Biochemistry, Plant Sciences +14

Production and in vitro evaluation of oligosaccharides generated from lichenan using immobilized Penicillium occitanis lichenase

Fatma Châari, Lilia Belghith‐Fendri, Semia Ellouz‐Chaabouni · Journal of Molecular Catalysis B Enzymatic · 2015 · 13 citations

Life Sciences, Biotechnology, Microbiology +12