Moncef Chouaibi - Concepedia

Author

Moncef Chouaibi

Higher Institute of Food Industries of Tunis ORCID

Also Known As

Chouaibi, Moncef, M Chouaibi, M. Chouaibi, M.H. Chouaibi, Moncef CHOUAIBI, Moncef Chouaibi

Publications

Citations

H-Index

Concepts

All Affiliations

Higher Institute of Food Industries of Tunis University of Salerno University of Carthage National Institute of Applied Science and Technology Tunis El Manar University

About

Moncef Chouaibi is an author at Higher Institute of Food Industries of Tunis specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	13	494
2	Health Sciences	10	10	318
3	Medicine	3	3	62
4	Natural Sciences	2	2	142
5	Biochemistry	2	2	142

Moncef Chouaibi

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil Leila Rezig, Moncef Chouaibi, Kamel Msaâda, Industrial Crops and Products Food ChemistryChemical CompositionFood AnalysisProfile CharacterisationSeed Oil	2012	259
Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia Amel Boussaid, Moncef Chouaibi, Leila Rezig, Arabian Journal of Chemistry	2014	249
Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization Leila Rezig, Farhat Chibani, Moncef Chouaibi, Journal of Agricultural and Food Chemistry NutritionSequential Extraction ProcessingTunisian Pumpkin SeedsEngineeringFood Analysis	2013	111
Chemical characteristics and compositions of red pepper seed oils extracted by different methods Moncef Chouaibi, Leila Rezig, Salem Hamdi, Industrial Crops and Products Food ChemistryChemical CompositionFood AnalysisChemical CharacteristicsPhytochemical	2018	94
Production of bioethanol from pumpkin peel wastes: Comparison between response surface methodology (RSM) and artificial neural networks (ANN) Moncef Chouaibi, Khaled Ben Daoued, Khouloud Riguane, Industrial Crops and Products Chemical EngineeringBiomanufacturingEngineeringBioenergyArtificial Neural Networks	2020	91
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (<i>Prunus dulcis</i>) Nesrine Mahfoudhi, Moncef Chouaibi, Giovanna Ferrari, Food Science and Technology International	2012	90
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology Nesrine Mahfoudhi, Mariarenata Sessa, Moncef Chouaibi, Food Hydrocolloids Almond GumResponse Surface MethodologyGum ArabicFood ProcessingFood Quality	2013	90
Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils Leila Rezig, Moncef Chouaibi, Wiem Meddeb, Process Safety and Environmental Protection Food ChemistryChemical CompositionCucurbitaceae SeedsPhytochemistryPhytochemical	2019	90
Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread Insaf Nachi, Imène Fhoula, Imen Smida, LWT Food ChemistryFood FermentationLactic Acid BacteriaBiotechnologyFood Microbiology	2018	74
The Influence of Season on the Gonad Index and Biochemical Composition of the Sea Urchin<i>Paracentrotus lividus</i>from the Golf of Tunis Soumaya Arafa, Moncef Chouaibi, Saloua Sadok, The Scientific World JOURNAL	2012	68

Page 1