Soumaya Zouari‐Ellouzi

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Mohamed Koubaa, Mohamed Neifar, Soumaya Zouari‐Ellouzi et al. · LWT · 2015 · 79 citations

Agriculture, Food Science, Food Chemistry +8

Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation

Fatma Kallel, Dorra Driss, Fatma Bouaziz et al. · RSC Advances · 2015 · 70 citations

Agriculture, Biochemistry, Food Science +17

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

Production and in vitro evaluation of xylooligosaccharides generated from corncobs using immobilized Penicillium occitanis xylanase

Dorra Driss, Soumaya Zouari‐Ellouzi, Fatma Châari et al. · Journal of Molecular Catalysis B Enzymatic · 2014 · 42 citations

Life Sciences, Biotechnology, Food Science +14

Statistical optimization of low-cost production of an acidic xylanase by Bacillus mojavensis UEB-FK: Its potential applications

Fatma Kallel, Dorra Driss, Fatma Châari et al. · Biocatalysis and Agricultural Biotechnology · 2015 · 18 citations

Life Sciences, Biotechnology, Microbiology +17