Ibtissem Ben Hammouda

Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil

Ibtissem Ben Hammouda, Akram Zribi, Amir Ben Mansour et al. · European Food Research and Technology · 2016 · 57 citations

Agriculture, Food Science, Food Analysis +12

Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

Ibtissem Ben Hammouda, Flávia Freitas, Sonda Ammar et al. · Journal of Chromatography B · 2017 · 53 citations

Agriculture, Food Science, Analytical Chemistry +16

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

Ibtissem Ben Hammouda, Mehdi Triki, Bertrand Matthäus et al. · Journal of Agricultural and Food Chemistry · 2018 · 36 citations

Agriculture, Food Science, Nutritional Sciences +16

Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

Ibtissem Ben Hammouda, Gloria Márquez‐Ruiz, Francisca Holgado et al. · European Food Research and Technology · 2018 · 32 citations

Agriculture, Chemistry, Food Science +15

RP-UHPLC–DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating

Ibtissem Ben Hammouda, Gloria Márquez‐Ruiz, Francisca Holgado et al. · Journal of Agricultural and Food Chemistry · 2020 · 10 citations

Agriculture, Chemistry, Food Science +17