Mehdi Triki

Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Mehdi Triki, Ana M. Herrero, F. Jiménez‐Colmenero et al. · Foods · 2018 · 154 citations · Full text

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Claudia Ruíz‐Capillas, Mehdi Triki, Ana M. Herrero et al. · Meat Science · 2012 · 126 citations

Quality Characteristics, Biomanufacturing, Konjac Gel +6

Evaluation of dermal wound healing activity and in vitro antibacterial and antioxidant activities of a new exopolysaccharide produced by Lactobacillus sp.Ca 6

Imen Trabelsi, Naourez Ktari, Sirine Ben Slima et al. · International Journal of Biological Macromolecules · 2017 · 116 citations

New Exopolysaccharide, Wound Care, Antioxidant Activities +7

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Gonzalo Delgado‐Pando, Susana Cofrades, Claudia Ruíz‐Capillas et al. · Meat Science · 2011 · 110 citations · Full text

Lipid Analysis, Biochemistry, Lipid Nutrition +6

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Susana Cofrades, Inés López‐López, Claudia Ruíz‐Capillas et al. · Meat Science · 2010 · 101 citations

Quality Characteristics, Poultry Disease, Microbial Transglutaminase +7